Friday, September 9, 2016

Pandan Mooncake Biscuit With Pandan Mung Bean Paste 班兰翡翠公仔饼

This year I found a great looking gadget for my mooncake. I personally prefer mini sizes mooncake and this mould fit in just right. Love this special peach shape gadget so much. Since pandan flavour mooncake is still not under my collection list, and here I am, finally tried one batch specially for my own collection. There's difference between mooncake and mooncake biscuit actually, where mooncake biscuit skin is much thicker due to the additional of baking soda on the recipe. Hope you guys will love it too !

This is how the moulded dough looks like before baking.

Ingredients : (yeild :  28 pcs small mooncakes)
250ml    golden syrup
110ml    peanut cooking oil
1 tspn    alkaline (lye) water
430gm   all purpose flour
1/4 tspn   baking soda
2 tspn   pandan paste

*Egg glazing ;  1 egg, lightly beaten with 1 tspn  milk
*Fillings  :  850gm  pandan mung bean paste 
* 1/2 cup   cooked glutinous rice flour / tung fun (for coating)

Method :
(1)  combine syrup, cooking oil and lye water, beat well then set aside to rest for an hour.
(2)  now,  combine flour and baking soda till everything is well cooperated then stir in the wet ingredients and pandan paste till a sticky dough is formed. Again cover dough and let to rest for another an hour before used. But still best leave to rest overnight.
(3)  next, weight mung bean paste into 30gm each and round them, into 28 pcs.
(4)  when dough is ready, weight them into 30gm each, into 28 pcs.
(5)  now, wrap mung bean paste with dough then nicely sealed.
(6)  then coat wrapped dough with tung fun and mould it with mooncake gadget for shaping.
(7)  arrange all mini mooncakes to a greased baking tray lined with parchment paper.

**Note :  Overnight dough works better, which is highly recommended.

And this is the look after the first 10 minutes of baking session. The shape still maintain very well indeed.

(8)  now,  bake at preheated oven 170'C for 10 minutes then leave aside to cool while baking the following tray till everything is completed.
(9)  later then brush all baked mooncakes with egg glazing and again throw back into the oven and bake for another 10 minutes at 160'C till brown & shinny.
(10) finally, leave to cool completely before storage. Best to consume two(2) days after.

And here they are ! All looking good & shinny. These little mooncakes will became much softer & shinier two days after, which is ready to serve then. Happy baking & have fun !

Please check out the link here for my personal mooncake collection.

2 comments:

CaThY said...

very pretty mooncakes Kristy! =)

Sokehah Cheah said...

Haven't tried making the dough with pandan paste. I too agree that overnight skin dough is easier to handle. Your mini moonies look so cute!

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