Bamboo Charcoal & Cinnamon Mooncakes And It's Voting Time
This year the Chinese Mooncake Festival is fall on the 22nd of September, Wednesday. And it's about time to make my third batch of mooncakes. Remember the mooncake biscuits I made the other day. It's all gone! This morning, I went for more lotus paste fillings but the store owner said there's no more stock left. Luckily, I still have 3kg left with me. So, just make whatever I have in hand.
I'm glad I'm making my homemade golden syrup this year. The process is actually pretty easy. Probably, I'll try to make the lavender golden syrup next as well. And here's the recipes. Have fun!Ingredients for Golden Syrup :
100ml lemon juice
450ml water
1 kg sugar
Method :
- combine water and sugar in a non-stick pot and boil over high heat.
- once it's boiled, add in lemon juice and let it boil for another 5 mins.
- at this moment, do not try to scrub the side of the pot with your cooking utensil, cause the sugar might cystalize at the side. You may use a damp cloth for the cleaning.
- finally, reduce to low heat and simmer for about an hour (do not stir the mixture).
- mine is exactly 1hour 10mins, the syrup looks very runny while it's hot but will became thick after cooling down.
- if you prefer to omit the lemon juice, you may as well cut down the simmering time.
Ingredients for Charcoal Mooncake Skin :(for 12pcs mini size mooncakes)
100gm all purpose flour
1 tspn bamboo charcoal powder
1 tbsp milk powder
75gm syrup
1/4 tspn alkaline water
25gm peanut oil
(combine all ingredients and mix well, then leave aside for 2 hour or the best is overnight)
Ingredients for Cinnamon Mooncake Skin :
(for 12pcs mini size mooncake)
100gm all purpose flour
1 tspn cinnamon powder
1 tbsp milk powder
75gm syrup
1/4 tspn alkaline water
25gm peanut oil
(comine all ingredient and mix well, then leave aside for 2 hour or the best is overnight)
Fillings : about 1-1/2 kg lotus paste.
*Egg glze : 1 egg yolk mix with 1 tspn water
*mung fillings : refer here.
To Assemble : refer here.
Finally, bake at 170-175'c for 10 mins and then brush with egg glaze, bake again at 160'c for another 10 mins or untill brown.
And don't forget to VOTE for me! THANK YOU !
