Mini traditional mooncakes

My first time doing traditional mooncakes because I couldn't get the alkaline water years ago when I wanted to try making some... So this year, I managed to get all the ingredients!

I looked at so many shared recipes and only during the second attempt that they finally look more like decent mooncakes...

The more simple the ingredient and steps, the more skills and difficult it takes to be successful... This is the lesson learnt!

Just before I lost tracker of which recipe/ method I was following, I should jot down the recipe here:

Yield 12 50g mini mooncakes

120g Top flour

80g golden/sugar syrup

3/4 teaspoon of alkaline water

30g of peanut/cooking oil

1 packet of Premium white lotus paste (sugar free)

Egg wash (1 yolk and 1 Tablespoon of water)

Directions:

1. Mix all the wet ingredients

2. Sift in the flour

3. Mix well and rest dough overnight (to enhance the elasticity and flavor)

4. Divide skin dough to 16-18g each

5. Divide lotus paste to 30g each

6. Keep skin dough balls in fridge until required for preparation to manage the wrapping more easily

7. Spray water on mooncakes to prevent cracked skin before baking

8. Bake in 180°c for 8-10mins

9. Cool down the mooncake for 20mins to avoid cracks due to expansion or paste

10. Apply egg wash, bake at 160°c for another 15 min or until golden brown

11. After the mooncakes are cooled to room temperature, keep in an airtight container for 2-3 days for them to 回油 (become shiny and soft)

12. Enjoy appropriate serving with a cup of Chinese tea ^^