Bake With Yen - Traditional Mooncake

Kick off Mid-Autumn Festival by keeping it classic. Try out this simple Traditional Mooncake recipe for a satisfying chewy texture and savoury flavour.

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Ingredients:
Prepare for Crust:
350g BWY Biscuit Flour (sifted)
230g BWY Golden Syrup
68g FryMax Coconut Oil
14g alkaline water
1 nos egg (for egg wash)

Prepare for Filling:
1kg mooncake paste
100g melon seeds (toasted)

Method:
1. Combine golden syrup, oil and alkaline water, using a whisk to mix until well combined.
2. Pour in flour into the liquid mixture and continue to mix until it formed a soft dough. Cover and let it rest for 1-2 hours.
3. Meantime, start working on the filling. Add toasted melon seeds into the paste, mix well. Divide the paste into 140g each and roll them into a ball shape.
4. Take out the soft dough, knead it a while. Divide the dough into 40g each and roll them into a ball shape.
5. Take a dough, flatten it. Place the filling in the middle and wrap it. Shape it into a ball.
6. Then, dust it with flour and put it into the mooncake mould and press, remove it from the mould.
7. Place the mooncakes on the baking tray, bake in a preheated oven at 200°C for 10 minutes.
8. Remove from oven and let it cool for 10 minutes, then brush a thin layer of egg wash.
9. Bake again for another 15 minutes or until the pastry skin becomes golden-brown color.
10. Cool well and store in an airtight container, ready to serve after 3 days.

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