The name of this type of biscuit is also called Gongzai mooncakes or doll mooncakes. This is a type of traditional mooncake that never fails to impress not just the little ones but also the adults on every mid-autumn festival or mooncake festival. Traditionally this biscuit is nothing more than the crust of the traditional baked mooncake without fillings.
However what’s so special about this fish doll mooncake is its actually stuffed with chicken floss, hence making it very flavourful and unique. I make this for family and friends for the Mid-Autumn Festival, a definite favourite for everyone!
Traditional Fish Doll Mooncakes ( with chicken floss ) 鱼儿公仔鸡丝月饼
Golden Syrup Mixture
- 750 g golden syrup
- 300 g peanut oil
- 1 tablespoon alkaline water, or lye water
- 2 tablespoon all-purpose flour
- 1 kg all-purpose flour, sifted
- 50 g melon seeds
- 60 g white sesame seeds
- 700 g chicken floss
- 1 egg yolk
- 1 teaspoon water
- In a container with a lid, add golden syrup, peanut oil, alkaline water and 2 tablespoon flour. Stir with a spatula until well combined. Set golden syrup mixture aside, preferably overnight.
- In a large bowl mix together sifted all-purpose flour, roasted melon seeds and white sesame seeds.
- Pour the golden syrup mixture into the flour mixture.
- Mix with a spatula until well combined to form a soft dough. Do not over knead the dough.
- Cover with a kitchen towel or cling wrap and leave to rest for 2 hours.
- After the waiting time of 2 hours, dust the dough with some flour. Give the dough a few light kneading to smoothen it.
- Divide dough into 20g pieces. Shape each dough into a ball.
- Fill the centre of each dough with chicken floss. Roll back into a ball.
- Dust a fish shaped mooncake mould with some flour. Press the dough into the mooncake mould. Tap lightly to de-mould. Arrange in a baking tray.
- Bake in a 190 degree C (375 degree F) preheated oven for 10 minutes. Remove and leave to cool for 15 minutes. Brush the top with beaten egg yolk mixture. Bake again for another 8 to 10 minutes or until golden brown.
- Leave the fish doll mooncakes to cool completely and store in air tight containers. Wait 1 to 2 days for the mooncakes' skin to become soft and shiny before serving.
To make traditional fish doll mooncakes:
Pour 750g golden syrup into a container with lid.
Measure 300g PEANUT OIL into a bowl.
Pour the peanut oil into the golden syrup.
Followed by 2 tablespoons all – purpose flour.
Stir with a spatula until well combined.
Cover with the lid. Set aside overnight.
In a large bowl mix together sifted flour, roasted melon and sesame seeds.
Pour the golden syrup mixture into the flour mixture.
Mix until well combined to form a soft dough. Do not over knead the dough.
Cover and leave to rest for 2 hours.
Prepare chicken floss, white sesame seeds and fish shaped mooncake mould needed to make the mooncakes.
Using a brush, dust well the fish shaped mooncake mould with some all-purpose flour.
Divide dough into 20g pieces. Shape each dough into a ball.
Fill the centre of each dough with chicken floss.
Then roll back into a ball. Garnish the mooncake by placing some white sesame seeds in centre of mould.
Press the dough into the mooncake mould.
Tap lightly to de-mould.
Arrange in a baking tray.
Bake in a 190 degree C ( 375 degree F ) preheated oven for 10 minutes.
Remove from oven and leave to cool on wire rack for 15 minutes.
Brush the top lightly with beaten egg yolk mixture after the mooncakes has cooled down to get a more even colouring on the surface.
Bake again in the oven for another 8 to 10 minutes or until golden brown.
Leave the golden brown fish doll mooncakes to cool completely.
Store in air tight container. These mooncakes can be kept up to weeks if they are dry enough after baking.
Wait 1 to 2 days for the mooncakes’ skin to become soft and shiny before serving.
These fish doll mooncakes are a bit crunchy on the outside and soft yet flavourful in the inside with stuffed delicious chicken floss.
AS ALWAYS … ENJOY!