Fish shaped Mooncakes (小鱼月饼)

I hope everyone is doing well. :) As for me, tied down as usual with kids and the house. Strange that I actually got more busy these few days, even though its the school holidays. But I was still glad that I managed to squeeze out some time to bake mooncakes. And since I didn't want to bake the same old stuff again, I consulted my better half on what he likes best. After his feedback, I decided to try baking traditional mooncakes for once. But hold up, I don't own a single mooncake mold...how in the world will I bake a traditional mooncake? -_-'' Buy? Err...., really out of the way to just go get a mold. :P *sigh* I almost gave up the idea when I happened to come across a fellow blogger's post, 鲸鱼蓝蓝蓝‘s ingenious idea of how she uses a egg mold from DAISO. :)) Without hesitation, I borrowed her idea and these fishes are born:

Yes, it's pure coincidence that I own this mold too! And I have to say it is truly a handy little tool, it was very easy to use and the mooncake dough dislodge easily. Cool! Guess I didn't really need a mooncake mold after all,....well at least for this year. :D

I have used the recipe that Anncoo has posted recently, thanks Ann! :) Considering the first time, I'm pretty please with the result, heehee *thick skin*. :D

Ingredients for traditional mooncakes : (makes 12 mini fish shaped mooncakes)

225g Hong Kong flour (sifted)

134g golden syrup

4.5g Alkaline water
56g vegetable oil

120g Lotus paste

120g Red Bean Paste

Method:

• Measure out the golden syrup, alkaline water and vegetable oil in a small bowl and mix well.
• In a large bowl, add sifted Hong Kong flour, make a well and add in the golden syrup mixture. Stir well and gradually will form a soft pliable dough. Cover and let rest for 20 mins.
• Lightly dust some Hong Kong flour on table. Then divide the dough equally into 12 portions of 34g.
• Also measure out six 36g of red bean paste portion and six 36g of lotus paste filling.
• Wrap each filling portion inside a dough portion and lightly dust the ball with some flour and place it into the mold. Gently and carefully press the mold to form the desired shape.
• To dislodge the mooncake, gently push out the unbaked mooncake on the lined baking tray.
• Baked in preheated oven 180C for 5 mins and rest to cool down (about 10 mins) before egg wash mooncake with a soft brush and bake for another 10 mins at 175C.

I will be submitting this to this month's Aspiring Baker's #11 "Mid-Autumn Treats!" hosted by Happy Home Bakers. Thanks for hosting HHB!


Okay folks, its getting late, signing off now. Cheers!