This is a type of traditional mooncake without fillings. It comes with various shapes with the most common one are the piglet or koi fish … For the one with piglet, it usually come with a red cage.. Hmmm, i was rather unsure why there is such a tradition of having a piglet shape biscuit keeping in a red cage… Sorry for my ignorance of this.
The name of this type of biscuit is called Gongzai mooncake (公仔饼 or 香化饼）literally translated as “Doll Biscuit”. It is a type of soft biscuits that were usually prepared in many shapes just like playing doll…
I have never fancy my food to be shaped into animals unless necessary and taking a bite of the animal shrugged me off. Therefore, for this illustration, I have decided to use square shape mould with common mooncake festival wordings imprints..
This biscuit is nothing more than the crust of the traditional baked mooncake.. The ingredients and preparation are exactly the same. If you never taste it before, imagine you are taking a bite of the traditional Cantonese baked mooncake’s crust…If you want, you can buy the piglet mould or koi fish mould to make it like what is sold in the market.
WHAT IS REQUIRED
120 grams of cake flour or top flour or Hong Kong flour
70 grams of golden syrup
30 grams of peanut oil
4 grams of alkaline water
1 egg yolk plus 1 tablespoon of milk plus few drops of cooking oil, beat and sift
Some mooncake or animal mould of your choice.
STEPS OF PREPARATION
Mix all the skin/crust ingredients in a mixing bowl. Stir and knead until well mixed. Let it rest in the mixing bowl for 20-30 minutes. Theoretically, the longer the dough is rested, the more “stretchable” the dough will be. Stretchable will mean that it is less prone to breaking during moulding.
Pre-heat the oven to 170 degree Celsius.
After resting, take one portion of the dough and put in your desired mould. Since I have used the less common mooncake mould, my dough is about 20 grams per biscuit and for this size, I have prepared about 10 thin biscuits. As for animal mould, it will be much bigger and you will need to trial and error on the dough quantity.
Bake in the pre-heated oven of 170 degree Celsius for about 8-10 minutes. Take out the mooncake, let it cool for 5 minutes and apply egg wash thoroughly , send back to the oven and reduce the oven temperature to 160 degree Celsius. Baked again until golden brown (about 10 minutes) . Note that this is for biscuit of my size, for bigger mooncake of animal size, the mooncake will need to bake for at least 10-12 minutes before egg washing.
There is nothing to shout about this biscuit and you can mould in as many shapes as you like. The bigger the mooncake the longer is the baking time and you have to exercise some judgement.
Hope you like the post today. Cheers and have a nice day.
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