Five Kernel Mooncake (五仁月饼)

After the successful attempt to make my own Homemade Five Kernel Mooncake Filling (五仁月饼馅), I used them to make my very first batch of Five Kernel Mooncake (五仁月饼). 

I'm super elated as I've never in my wildest dreams imagine I'll be able to make these traditional mooncakes myself. Yes, the baking process is not as daunting or difficult as I've imagined and I'm going to 'de-mystify' this with my step-by step picture tutorial! 

For the dough, I've halved the dough recipe I've used for my Traditional Mooncake.

Five Kernel Mooncake (五仁月饼)
makes 5 big mooncakes (40g dough : 110g filling)

Ingredients:

550g five kernel mooncake filling (refer to recipe here for homemade five kernel mooncake filling)

For the Dough

(A - sieve together)
70g plain flour

70g hong kong flour

(B - mix together)

95g golden syrup (I used 'Tate Lyle')

1/2 tsp alkaline water

25g peanut oil (I used canola oil)

For the Egg Wash

1 egg yolk

1 tbspn water or milk
2 drops of oil

Miscellaneous
Some water in a sprayer (to spray onto the mooncakes before baking in the oven. This is to prevent the crust from cracking.)

Method:

1. Sieve (A) together and set aside.

2. Mix (B) together and pour into the sifted flour mixture.

3. Knead to form a soft dough.

4. Cover with cling wrap and rest the dough for at least 40 minutes.

5. Preheat oven to 200C.

6. Divide dough into required size, shaping each dough into a ball. (I wore a powder free and food grade glove for easy handling)

7. For each dough, flatten to form a small disc. Wrap the dough skin around the filling and shape into a ball.

8. Dust mooncake with plain flour. Press the wrapped dough into the mould. (I did not wear glove for this step. I flour my hands lightly as well.)

9. Unmould and arrange on lined baking tray.

10. Spray some water onto the mooncake (this is to prevent cracking) and bake in preheated oven at 200C for 10 minutes.

11. Remove the mooncake from the oven and let it cool for about 10 - 15 minutes.

12. Lightly apply the egg wash onto the mooncake and continue to bake at 200C for another 10 minutes or until golden brown.

13. Remove from oven and immediately brush with super glaze. (This is available from Phoon Huat. It is to give the mooncake the extra shine. I omitted.)

14. Leave the mooncake to cool down.

15. Store in air-tight container with the 'top' facing downwards for 3 days to allow the mooncake to 回油. (Update : I've also made a batch of traditional mooncake but let it 回油 without inverting the mooncake to face downwards and it was ok. So you can do either way and choose not to invert if concerned that the print may be spoilt.)

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