Making Moon cake requires you to pay attention at the measurements, and a single small tweak will change the results significantly. Sharing is caring, here's what I've learn yesterday. It's the most simple version of making mini Moon Cake.
75 gm golden syrup (homemade or store-bought)
5 gm water
2.5 gm Kansui (an alkaline solution made from sodium carbonate and potassium carbonate)
1 gm Baking powder
25 gm vegetable oil (corn oil)
10 salted egg yolks, homemade or store-bought (optional)
Crack the salted eggs, take out the yolks and bake it for 5 minutes.
Place the yolks into the ball paste. Gently covered it thoroughly.
- When the mix is fully combined into a dough, cut it into a small portion and round it into a ball shape.
- Carefully mould the mooncake into the mold. Press the handle until you cannot move it any further. Then pull the handle up and release the mooncake.
Preheat oven to 180 C. Bake for 8 to 9 minutes, until the dough start to turn golden.
Remove the mooncakes from the oven. Brush a thin layer of egg wash on the surface of the mooncakes. Then, place it back in the oven and continue baking for about 8 minutes.
Let the mooncakes cool. Once cool, use spatula to gently push it to detach them from the baking tray.
Dust both hands and the dough with a bit of cake flour so that it won't stick to your hand.
The Moon cake will look and taste better after 3 days.