Giant Traditional Mooncake

Giant Traditional Mooncake recipe
( 200 to 300gm)
*** if you do not want egg wash then straight bake for 40 min

Ingredients:
325 gm Hong Kong Flour
180 gm Golden syrup
60 gm corn oil
4 gm Alkaline water

Fillings:
1 kg paste
Kuaci or melon seed( optional)


200 to 300gm moulder
Dough 130gm
Filling 170gm
No egg wash due to vegetarian

Method
1.Mix the liquid ingredients 1st then pour into flour and mix well until form smooth dough. Then let it rest for 30min  at room temp
2. Divide into portions. Measure the dough (refer top 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  mould and press the dough with filling on to the center of the mould and slowly spread to the whole mould  Then press the side plunger for it to unmould.
4. Spray with more water mist before put into oven because it does not have egg wash and bake 30 min to 40min at 150 deg.
5.Take out and leave cool.

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

Happy Baking!!
Kelly's Kitchen.