Baked Bamboo Charcoal Mooncakes 竹炭烘月饼

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Instructions

 

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  First, have ready ingredients for the mooncake skin.
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  Then, prepare ingredients for the mooncake fillings
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  Separate and retain salted egg yolks from salted eggs. Lightly washed, pat dry and baked in preheated 175 degree C oven for 5 minutes. Set aside to cool before use.
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  In the same oven, lightly toast melon seeds and set aside to cool.
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  To prepare the mooncake skin, first pour golden syrup followed by peanut oil in a mixing bowl.
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  Then add alkaline water, baking soda, all-purpose flour followed by bamboo charcoal powder.
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  Stir using a spatula till a soft and smooth dough is formed.
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  Cover the mixing bowl with cling wrap. Then set aside for at least 30 minutes before using.
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  Meantime, prepare the lotus seed paste fillings. Mix lotus seed paste with the lightly toasted melon seeds till well combined.
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  Then roll into a long log. Using a sharp knife, cut the lotus paste filling into 10 equal pieces.
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  Weigh each piece of lotus paste to ensure they are of the same weight and roll each lotus paste into a ball. (The weight for my lotus paste each is 120g as I am wrapping one egg yolk about 15g in it).
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  Flatten the lotus seed paste ball and place a baked egg yolk in the middle.
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  Wrap the egg yolk in the flattened lotus seed paste and roll to form a ball. Repeat for the rest of the lotus seed paste balls. You should get 10 dough balls, each about 135g. Set aside until needed.
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  After 30 minutes, weigh and divide the rested charcoal skin dough into 10 equal pieces. (Each dough is about 45g).
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  And we're ready to assemble the mooncakes!
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  Flatten slightly the dough skin and wrap it around the lotus seed paste filling by slowly pushing the dough skin until totally cover the entire lotus paste filling.
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  Roll to form a ball.
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  Lightly dust the wrapped dough and place it into the floured mooncake mould. Using your fingertips, lightly press the dough to imprint the shape of the mould.
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  Gently knock a few times onto a thick tablecloth to dislodge the moulded mooncake. Repeat the same for the other wrapped doughs.
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  Place the mooncakes equally spaced on a baking tray.
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  Baked in a preheated 200 degree C oven for 10 minutes.
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  Then remove and leave to cool on wire rack for about 10 to 15 minutes. This will prevent the surface of the mooncakes to crack due to high baking temperature.
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  Then lightly brush the top with very dilute egg wash.
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  Return the egg washed mooncakes to the oven and continue to bake using the same temperature for another 10 minutes. Check for doneness after 8 minutes to prevent over baked.
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  Let the mooncakes cool completely before storing them in air-tight container and let them rest for at least 2 days before serving in order for the mooncake skin to soften as well as for the flavour to develop. And we're done!
• Mooncakes are enjoyed in small wedges accompanied by freshly brewed Chinese tea so cut into small wedges before serving. Enjoy!