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Baked Bamboo Charcoal Mooncakes 竹炭烘月饼
Baked Bamboo Charcoal Mooncakes are basically similar to the traditional baked mooncakes. Only difference is, bamboo charcoal powder is added when making the mooncake skin. As it turns out, in terms of look, well, it’s ‘awfully’ pretty. In terms of taste, it does impart a mild sweetness to the mooncake skin.
    Servings Prep Time
    10pieces 60minutes
    Cook Time Passive Time
    20minutes 30minutes
    Servings Prep Time
    10pieces 60minutes
    Cook Time Passive Time
    20minutes 30minutes
    Ingredients
    Mooncake Skin
    Mooncake Filling
    Egg Wash
    Instructions
    1. First, have ready ingredients for the mooncake skin.
    2. Then, prepare ingredients for the mooncake fillings
    3. 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.
    4. In the same oven, lightly toast melon seeds and set aside to cool.
    5. To prepare the mooncake skin, first pour golden syrup followed by peanut oil in a mixing bowl.
    6. Then add alkaline water, baking soda, all-purpose flour followed by bamboo charcoal powder.
    7. Stir using a spatula till a soft and smooth dough is formed.
    8. Cover the mixing bowl with cling wrap. Then set aside for at least 30 minutes before using.
    9. Meantime, prepare the lotus seed paste fillings. Mix lotus seed paste with the lightly toasted melon seeds till well combined.
    10. Then roll into a long log. Using a sharp knife, cut the lotus paste filling into 10 equal pieces.
    11. 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).
    12. Flatten the lotus seed paste ball and place a baked egg yolk in the middle.
    13. 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.
    14. After 30 minutes, weigh and divide the rested charcoal skin dough into 10 equal pieces. (Each dough is about 45g).
    15. And we’re ready to assemble the mooncakes!
    16. 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.
    17. Roll to form a ball.
    18. 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.
    19. Gently knock a few times onto a thick tablecloth to dislodge the moulded mooncake. Repeat the same for the other wrapped doughs.
    20. Place the mooncakes equally spaced on a baking tray.
    21. Baked in a preheated 200 degree C oven for 10 minutes.
    22. 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.
    23. Then lightly brush the top with very dilute egg wash.
    24. 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.
    25. 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!
    26. Mooncakes are enjoyed in small wedges accompanied by freshly brewed Chinese tea so cut into small wedges before serving. Enjoy!
    Recipe Notes

    Each of this mooncake weighs 180g in which mooncake skin: 45g, filling:135g (lotus seed paste 120g + egg yolk 15g).

    The weight of the mooncake skin and fillings used is determined by the size of the mooncake mould you use. So first determine the weight of the mooncake by filling the whole mooncake mould with mooncake skin dough and then dislodge the imprinted dough and weigh it. The rule of thumb for me is 4:6 ratio, which is 40% mooncake skin and 60% mooncake fillings. Weight of fillings is the total weight of the paste used or paste + egg yolk if egg yolk is added. Just weigh the egg yolk and paste together to determine the total weight of fillings.

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