Fish Doll Mooncakes With Chicken Floss 鸡松鱼儿公仔月饼

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Instructions

 

Make Golden Syrup Mixture:

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  Pour golden syrup in a bowl. Add in groundnut oil, alkaline water and 1 tbsp flour. Stir to mix well.
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  Cover with cling wrap and set aside for a few hours, preferably overnight.

Assemble Mooncakes:

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  First, toast walnuts in a 175 degree C preheated oven for 10 minutes and set aside to cool. Then, chop into bite size pieces.
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  Next, toast melon seeds for 5 minutes. Remove to cool.
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  Then, toast white sesame seeds for 5 minutes. Remove to cool.
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  Place all the dry ingredients in a mixing bowl and stir to mix well.
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  Make a well in the centre and slowly add in the golden syrup mixture.
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  With a spatula, mix to form a soft dough. Do not knead the dough. Cover with cling wrap and set aside for 2 hours.
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  Divide dough into small portions according to the size of the mould used. For my mould, I divide the mooncake dough into 25g each and roll into balls.
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  Wrap a teaspoon of chicken floss in each dough ball. Pinch dough to secure the seam.
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  Then roll again into round shape. Repeat the same with the rest of the mooncake dough. And we're ready to shape the mooncakes.
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  Lightly dust a mooncake mould and sprinkle with sesame seeds.
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  Place rolled dough in the mould and press to ensure dough is filled to the brim of the mould.
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  Tap gently on a thick kitchen towel to dislodge the dough from the mould.
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  And we have a fish doll mooncake all done! Repeat with the remaining filled mooncake dough balls.
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  Arrange on a baking sheet. And we're ready to bake!

Bake Mooncakes:

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  First, preheat oven to 190 degree C and place wire rack in centre of oven. Bake the mooncakes for 10 minutes.
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  While mooncakes are in the oven, prepare egg wash. Mix 1 egg yolk and 1 tbsp water, then strain through a fine sieve.
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  After 10 minutes baking, remove from oven and leave to cool on wire rack for 15 minutes. Then brush the top with egg wash.
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  Return to oven and continue to bake for another 8-10 minutes or until just golden brown.
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  Remove from oven and cool on baking sheet for 5 minutes. Then transfer to wire rack and leave to cool completely before storing in air tight containers.
• Wait for 2-3 days for the mooncake skin to soften before serving. As always, ENJOY!