Mini Traditional Mooncake 迷你传统粤式月饼

The PSI just hit 300, my nose is blocked, and my throat is itchy. I just feel like lying down and sleep.

But Mid Autumn Festival is just around the corner!

So somehow, I managed to crawl out of the bed, and my hands started to get to work. The brainless weighing, mixing, molding is kind of therapeutic!

This is their look on the second day, I can see that the color has deepened slightly. It is recommended to wait till the third day before consumption for best result.

Simply love these bite-size mooncakes!

Mini Traditional Mooncake

Makes 8 mini mooncake of 41g each

Ingredients

A

• 50g cake flour
• 34g sugar syrup
• 10g peanut oil
• 1/10 tsp alkaline water

B

• 235g lotus paste
• some melon seed, toasted (150C 10 mins)

C Egg Wash

• 1 yolk + 1 tsp egg white

Cooking Directions

1. Mix together ingredients A, set aside for 30 minutes.
2. Divide to 8 portions, around 11.5g each.
3. Divide the lotus paste to 8 portions, around 29g each (mix together with melon seed if using).
4. Wrap each portion of lotus paste with a portion of the dough.
5. Bake in preheated oven at 180C for 10 minutes.
6. Remove from oven, let it cool for 10-15 minutes. Brush the top with egg wash.
7. Bake again for 8-10 minutes.
8. Leave it for 3 days before consumption.

Note: The skin to filling ratio is important in this mooncake. Here I use 28% skin and 72% filling.

迷你传统月饼

做8个41g 迷你月饼

配料

A

• 50克蛋糕粉
• 34克糖浆
• 10克花生油
• 1/10茶匙碱性水

B

• 235克莲蓉
• 一些瓜子，烤过 (150度10分钟）

Ç 蛋液

• 1个蛋黄+1茶匙蛋清

做法

1. 混合成份A，放置一旁30分钟。
2. 分成8份，每个大约11.5克。
3. 莲蓉分成8份，每个大约29克（如果放瓜子，把瓜子参入）。
4. 用一份面团包裹一份莲蓉。
5. 在已预热烤箱以180℃烘烤10分钟。
6. 从烤箱中取出，待其冷却10-15分钟。刷蛋液。
7. 再烤8-10分钟。
8. 放置3天回油后才食用。

注意：饼皮与陷料的比率很重要。在这里，我用28％的皮和72％的陷料。