First, have ready ingredients for the mooncake skin.
Then, prepare ingredients for the mooncake fillings
Separate and retain salted egg yolks from salted eggs. Lightly washed, pat dry and baked in preheated 175 degree C oven for 5 minutes. Set aside to cool before use.
In the same oven, lightly toast melon seeds and set aside to cool.
To prepare the mooncake skin, pour golden syrup followed by peanut oil, alkaline water, baking soda, flour and bamboo charcoal powder in a mixing bowl.
Stir using a spatula till a soft and smooth dough is formed. Then cover the mixing bowl with cling wrap. Set aside for at least 30 minutes before used.
Meantime, prepare the fillings. Mix lotus seed paste with the toasted melon seeds till well combined. Then roll into a long log. Using a sharp knife, cut the lotus paste filling into 10 equal pieces.
Weigh each piece of lotus paste to ensure they are of the same weight & roll each lotus paste into a ball. (The weight for my lotus paste each is 120g as I am wrapping one egg yolk about 15g in it).
Flatten the lotus seed paste ball and place a baked egg yolk in the middle.
Wrap the egg yolk in the flattened lotus seed paste and roll to form a ball. Repeat for the rest of the lotus seed paste balls. You should get 10 dough balls, each about 135g. Set aside until needed.
After 30 minutes, weigh and divide the rested charcoal skin dough into 10 equal pieces. (Each dough is about 45g).
And we're ready to assemble the mooncakes!
Flatten slightly the dough skin and wrap it around the lotus seed paste filling by slowly pushing the dough skin until totally cover the entire lotus paste filling.
Roll to form a ball. Repeat the same for the rest of charcoal dough skin and lotus paste ball.
Lightly dust the wrapped dough and place it into the floured mooncake mould. Using your fingertips, lightly press the dough to imprint the shape of the mould.
Gently knock a few times onto a thick tablecloth to dislodge the moulded mooncake. Repeat the same for the other wrapped doughs.
Place the mooncakes equally spaced on a baking tray.
Baked in a preheated 200 degree C oven for 10 minutes.
Then remove and leave to cool on wire rack for about 10 to 15 minutes. This will prevent the surface of the mooncakes to crack due to high baking temperature.
Then lightly brush the top with very dilute egg wash.
Return the egg washed mooncakes to the oven and continue to bake using the same temperature for another 10 minutes. Check for doneness after 8 minutes to prevent over baked.
Let the mooncakes cool completely before storing in air-tight container. Let them rest for 2 days before serving. This allows the mooncake skin to soften as well as for the flavour to develop.
Mooncakes are enjoyed in small wedges with freshly brewed Chinese tea so cut into small wedges before serving. Enjoy! For more, visit http://www.huangkitchen.com/baked-bamboo-charcoal-mooncakes/
- 175.0g golden syrup (mooncake skin)
- 55.0g peanut oil (mooncake skin)
- 1.0tsp alkaline water (mooncake skin)
- 0.0tsp baking soda (mooncake skin)
- 240.0g all-purpose flour (mooncake skin)
- 1.0Tbsp bamboo charcoal powder (mooncake skin)
- 1200.0g lotus seed paste (mooncake filling)
- 40.0g toasted melon seeds (mooncake filling)
- 10.0 baked egg yolk (mooncake filling)
- 1.0 egg yolk (egg wash)
- 1.0Tbsp water (egg wash)