Traditional Mooncake recipe

Ingredients: 

325gm Hong Kong Flour
180 gm Golden syrup
60 gm corn oil
3 gm Alkaline water

Fillings:

1 kg paste
Kuaci or melon seed( optional)
Salted egg yolk (optional)

Mould Plunger 150gm to 170gm

Method
1.Mix the liquid ingredients 1st then pour in flour and mix till form a smooth dough . Then let it rest for 30min at room temp
2. Divide into portions. Measure the dough (refer bottom for filling and dough weight) then measure the filling
3. Roll the dough with some flour on your hand and flatten like a disc. Then roll the filling and put into the dough skin and wrap up .
4. Then dust your plunger and press the mould onto the dough with filling. Arrange the ball of dough which is wrap with filling and arrange on tray then press your plunger.
4. Spray with water before put into oven and bake for 7min at 180 deg.
5.Take out and leave cool for 5min and brush with beaten egg. Baked for another 8 to 10min between 180°C-200°C

Plunger mould 150gm to 170gm
Filling 100 gm (if have salted egg, weigh the egg then the balance will be your paste). Kuaci or melon seed no need weigh
Skin 60 gm

Plunger mould 50gmto 63gm
Filling 35gm
Skin 20gm

If dough skin cannot cover all filling then add some extra of dough skin.

Depend on your oven for the temperature. KEEP IN TIGHT CONTAINER FOR 3 DAYS BEFORE CONSUME SO THAT THE SKIN WILL BE SOFT

Happy Baking!!
Kelly's Kitchen.