Traditional Mooncake

Ingredients for mooncake pastry
350 gm. Hong Kong flour
90 gm. oil
200 gm. golden syrup
1 1/4 tsp. alkaline water

(This yields about 18 nos. of mooncakes)


Method:

1. Mix the above ingredients together and rest for at least 2 hours before moulding it with filling eg. lotus paste, black bean paste etc
2. Wrap with about 45 gm. of pastry with 120gm of filling and press into mooncake mould.
3. Knock out from the mould and bake the mooncakes for 10 mins at 200 degrees Celcius
   
4. Cool slightly then brush with egg glaze (1 egg yolk & 1/2 egg white), then re-bake again for another 10 mins. or until golden brown at 175 degrees Celcius.