Mid-autumn festival or Moon Cake festival (15th day of the 8th month of the lunar calendar) - celebrated by the Chinese to commemorate the overthrow of the Mongol dynasty in Ancient China. Moon Cakes are offered to the moon fairy or to ancesters during these period . During the 8th month, these cakes are exchanged as gifts among relatives and friends too. Children would light colourful lanterns in the shape of animals or other objects during the night in celebration of this festival. The moon cake festival fall on the 3rd of October 2009.
How to Make plain Moon Cake
Ingredients
Golden syrup:
- 1.2kg sugar
- 1 litre water
- 1 lime, squeeze out juice,
- 1 tbsp maltose
Golden syrup:
- 1.2kg sugar
- 1 litre water
- 1 lime, squeeze out juice,
- 1 tbsp maltose
Mooncake biscuit dough :
- 300g superfine flour, sifted 200g golden syrup
- ¼ tsp bicarbonate of soda
- ¾ tbsp alkaline water
- 50g corn oil
Egg glaze – (combined) :
- 1 egg yolk
- 1 tsp water
- Pinch of salt
- A little thick soy sauce (for colour)
Method
Prepare Golden syrup: Put all ingredients, except maltose, in a pot. Boil until sugar dissolves. Reduce heat and cook until syrup turns a light golden colour. Turn off the heat and add maltose. Stir to dissolve and leave to cool. Mooncake biscuit dough:
1) In a large mixing bowl, combine the golden syrup with bicarbonate of soda, alkaline water and corn oil. Add sifted flour to ingredients and mix into a dough and knead well. Cover with cling film and leave it aside for about 3 hours. Bake in preheated oven at 180°C
2) Divide dough into small portions and make into a small ball. Lightly dust balls with flour and press into mooncake biscuit moulds. (For biscuits with filling: Wrap dough with a little lotus seed paste and press into a small ball)
3) Grease a baking tray. Knock out the biscuits from the mould and place on the greased trays. Bake biscuits for about 10 minutes. Remove from the oven. Leave to cool slightly. Brush with egg glaze and bake again for another 5-8 minutes or until golden brown.
4) Remove from oven and leave to cool. Biscuit should be soft, do not keep in air tight container.
1) In a large mixing bowl, combine the golden syrup with bicarbonate of soda, alkaline water and corn oil. Add sifted flour to ingredients and mix into a dough and knead well. Cover with cling film and leave it aside for about 3 hours. Bake in preheated oven at 180°C
2) Divide dough into small portions and make into a small ball. Lightly dust balls with flour and press into mooncake biscuit moulds. (For biscuits with filling: Wrap dough with a little lotus seed paste and press into a small ball)
3) Grease a baking tray. Knock out the biscuits from the mould and place on the greased trays. Bake biscuits for about 10 minutes. Remove from the oven. Leave to cool slightly. Brush with egg glaze and bake again for another 5-8 minutes or until golden brown.
4) Remove from oven and leave to cool. Biscuit should be soft, do not keep in air tight container.
more recipe at: http://food.mymalaysiabooks.com/
