Traditional Fish Doll Mooncakes ( with chicken floss ) 鱼儿公仔鸡丝月饼

by Angie Liew
Traditional Fish Doll Mooncakes ( with chicken floss ) 鱼儿公仔鸡丝月饼

Traditional Fish Doll Mooncake

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.

 

Traditional Fish Doll Mooncake

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

Recipe by Huang Kitchen, Angie Liew
Also known as 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. What's so special about this fish doll mooncake is its actually stuffed with chicken floss, hence making it very flavourful and unique!
Course: Baking
Cuisine: Chinese
Keyword: chinese pastries, mid-autumn festival, mooncake
Servings: 100 mooncakes

Ingredients

Golden Syrup Mixture

  • 750 g golden syrup
  • 300 g peanut oil
  • 1 tablespoon alkaline water, or lye water
  • 2 tablespoon all-purpose flour

Dough Mixture

  • 1 kg all-purpose flour, sifted
  • 50 g melon seeds
  • 60 g white sesame seeds

Filling

  • 700 g chicken floss

Egg Glaze

  • 1 egg yolk
  • 1 teaspoon water

    Instructions

    • Traditional Fish Doll Mooncake
      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.
    • Traditional Fish Doll Mooncake
      In a large bowl mix together sifted all-purpose flour, roasted melon seeds and white sesame seeds.
    • Traditional Fish Doll Mooncake
      Pour the golden syrup mixture into the flour mixture.
    • Traditional Fish Doll Mooncake
      Mix with a spatula until well combined to form a soft dough. Do not over knead the dough.
    • Traditional Fish Doll Mooncake
      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.
    • Traditional Fish Doll Mooncake
      Divide dough into 20g pieces. Shape each dough into a ball.
    • Traditional Fish Doll Mooncake
      Fill the centre of each dough with chicken floss. Roll back into a ball.
    • Traditional Fish Doll Mooncake
      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.
    • Traditional Fish Doll Mooncake
      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.
    • Traditional Fish Doll Mooncake
      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.

Enjoy!

Notes

This recipe yield about 100 dainty fish doll mooncakes. If you intend to make smaller quantity, please reduce the ingredients proportionately or use the 'Change Servings' function in our recipe card above.

 

To make traditional fish doll mooncakes:

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Pour 750g golden syrup into a container with lid.

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Measure 300g PEANUT OIL into a bowl.

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Pour the peanut oil into the golden syrup.

P1130402 Then add 1 tablespoon alkaline water.

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Followed by 2 tablespoons all – purpose flour.

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Stir with a spatula until well combined.

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Cover with the lid. Set aside overnight.

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In a large bowl mix together sifted flour, roasted melon and sesame seeds.

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Pour the golden syrup mixture into the flour mixture.

P1130468Mix with a spatula.

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Mix until well combined to form a soft dough. Do not over knead the dough.

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Cover and leave to rest for 2 hours.

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Prepare chicken floss, white sesame seeds and fish shaped mooncake mould needed to make the mooncakes.

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Using a brush, dust well the fish shaped mooncake mould with some all-purpose flour.

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Divide dough into 20g pieces. Shape each dough into a ball.

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Fill the centre of each dough with chicken floss.

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Then roll back into a ball. Garnish the mooncake by placing some white sesame seeds in centre of mould.

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Press the dough into the mooncake mould.

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Tap lightly to de-mould.

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Arrange in a baking tray.

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Bake in a 190 degree C ( 375 degree F ) preheated oven for 10 minutes.

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Remove from oven and leave to cool on wire rack for 15 minutes.

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Brush the top lightly with beaten egg yolk mixture after the mooncakes has cooled down to get a more even colouring on the surface.

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Bake again in the oven for another 8 to 10 minutes or until golden brown.

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Leave the golden brown fish doll mooncakes to cool completely.

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Store in air tight container. These mooncakes can be kept up to weeks if they are dry enough after baking.

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Wait 1 to 2 days for the mooncakes’ skin to become soft and shiny before serving.

Traditional Fish Doll Mooncakes ( with chicken floss )

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!

 

Leave a Comment

2 comments

Esther Wong September 4, 2014 - 8:28 am

Hi Angie, thanks for the Ghongzai Mooncakes. It’s a good idea to put chicken floss, something new and we love it very much. Btw, I find the dough is a bit hard may be due to too much of flour.

Reply
Angie Liew September 4, 2014 - 2:43 pm

Hi Esther, thanks for comment. Maybe its the flour. Otherwise you may want to wait a few days after bake as they need a few days to soften.Enjoy!

Reply

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