Swirl Coffee Mooncake Biscuit @ 'Gong Zi Bing' 公仔饼

I spent a few days sweating & housekeeping the whole house eversince I came home from Kelantan. Finally, its all done and be able to spend my whole Saturday morning making these awesome mooncake biscuits. I bought this gorgeous wooden mould 2 months ago from a local shop for only RM10.00. Honestly, this is the first time ever the shop owner willing to offer me such price. She said its the last one. >o< I've been eyeing on this wooden mould for a long long time already... so how could I resist such an offer ! haha.... It has been years since the last batch of mooncake biscuit I made. Glad that I can make some this year.

So, here's what I did.
Ingredients for Biscuit dough : (for 25-26 biscuit)
(A)
250ml  golden syrup
110ml  cooking oil/corn oil
1 tspn   alkaline or lye water
(combine all ingredient & mix well then leave to rest for an hour)

(B)
430gm  all purpose flour
1/4 tspn  baking soda

Coffee mixture :  2 tspn   instant coffee powder mix with 1 tspn warm water & 1 tspn  coffee emulco

Fillings :  650gm lotus paste

Method :
(1) once ingredients (A) is ready to use, stir in ingredients (B) and mix to form a soft & sticky dough.
(2) withdraw 1/3 of dough to mix with coffee mixture till well combine. Add 2-3 TB flour if dough is too sticky to handle.
(3) then let dough set aside to rest for another an hour.

Tips for shaping the biscuit :
Before start shaping the dough, please check the dough usage size of your mould by gathered one 50gm size pastry dough then stuck it to the mould and try to press fit into the mould.
If extra dough appear to the end of the mould then withraw some off. Weight the dough later after its done. If its too small then add another 10gm dough, again press it to fit.
By the total figure dough you collected, for example if its 60gm then pastry dough use should be 30gm and fillings should be 30gm. Ratio 1 : 1.
For swirl dough, 20gm plain dough plus 10gm coffee dough.

Note : for new wooden mould, wash with clean water then rub dry with a tower. Pour about 2-3 tspn of cooking oil to brush over the mould. Let it stand overnight for drying up.

This is how the biscuit looks like after spending the first 10 minutes in the oven.

TO ASSEMBLE
Wrap lotus paste with dough then nicely sealed. Slightly coat filled dough with flour then press to fit into the mould. Knock wooden mould from all corner to release shaped dough biscuit and place it to greased baking tray.
Bake at 165'C for 10 minutes then remove and brush with egg glazing. Again bake for another 10 minutes or till golden brown. Cooled for 10 minutes before transferring biscuits from tray.

Look how shinny it is after brushing on egg glazing !

And here's the gorgeous little babies ! I'm sure you will love it too.
Wishing all my readers a very Happy Mid-Autumn Festival ! Enjoy & have lots of fun.

Here's some of my mooncake biscuit collection.
Coffee Mooncake Biscuit With Dried Fig & Dates
Sun Dried Tomato Mooncake Biscuit

I'm sending this to Foodie Friday.