Ingredient:
100g plain flour
30g peanut oil
65g golden syrup
1/2 tsp alkaline water
The alkaline water is to:
1) Improve the elasticity in the dough
2) Give it its golden color
3) Neutralizes the acidity of the syrup.
If you omit the alkaline water, the imprint of the mooncake might not be clear and the pastry might not hold its shape and just become a blob after it is being baked
1．把糖浆，油及视水搅拌均匀，摆置5分钟
2．Sieve plain flour into a mixing bowl. Make a well in the flour and pour in the warm syrup. Mix till a dough is formed. Cover the mixing bowl with a wet towel and rest the dough for 30 - 45 minutes.
3．Divide dough and filling according to the size of your mould. Shape the dough into a round flat sheet with sides thinner than the centre.
4．Wrap in the filling and mould it into a ball shape. Coat it with flour.
5．Dredge wooden mooncake mould with flour and put the mooncake into the mould. Flatten it with your floured palms and make sure that the mooncake fills up the mould nicely.
6．To dislodge the mooncake, bang the mould on a hard surface with equal force in the north, south, east and west direction.
7．Place mooncakes on a lined pan and spray the mooncakes with some water.
Spraying of water is to prevent the mooncake skin from cracking or blistering during the baking process.
8．Bake at 180C - 190C for 10 minutes. Remove from oven, cool the cakes for 5 - 10 minutes then apply egg glace and bake for another 10 - 15 minutes or till golden brown. As every oven varies, please standby to check on your mooncakes. If you are doing standard size mooncakes, the baking time might be longer.
9．公仔饼烘烤出来，立即把蛋液抹上2次或者以上，完成
10．Store cooled mooncakes in an airtight container and serve only after 3 days.
11．贴心提醒 ：
1。做公仔饼不需要很大力的压进模子里，这样会令公仔饼比较结实。轻轻的一压，公仔饼才能够显出松软
2。新出炉的公仔饼有点硬度，要放置 3天或者以上回油后，才能够享用
My little experience:
1. First trial: was done successfully with the addition of alkaline water.
2. Second trial: was done together with Fong Ling and Seok Lee and tried out by omitting the alkaline water. It didnt turn out well....was hard. But i think it was not because of not using alkaline water, but rather when we have more people to involve, we tend to talk and that distract our attention. No wonder why old people used to say when they were baking those traditional delicacies, they tried not to have many people around. Partly i think is due to distraction.
3. 3rd trial: was a done in a rather hasty mood coz while seeing the unsuccessful of the 2nd trial, i hastily tried out at night. Baking, must be done in rather quiet and steady mood, i guess.
4. 4th trial: tada....i waited for near 3-4 hours before i left the mixture to 'sit' and bake them. And they are true success! This time, i used the required alkaline water.
