Sunday, August 24, 2008

Successful Moon(cake) Landing

You know me. I just could not accept that I had failed at making Mooncakes. So, washed and cooled the baking sheets and immediately started another batch of Mooncake dough, this time I tried Lily Sek's of I made half the quantity as I already have more Mooncakes than we can eat. Mixed up the starter, set is aside for 1 hour. Luckily, we had a late lunch so I could still play.Meanwhile I pan toasted up some sunflower seeds and almond silvers to add to the too sweet filling. Chilled the mixture in the fridge.

Prepared dinner for family - Adobo Flank Steak and Grilled Eggplant on the grill outside.While Flank steak was cooking, I pulled out the chilled filling and rolled them into balls. It is now abou
t 9:30 p.m.! Of course, I was torn between watching the basketball finals between USA and Spain and redeeming my name!

Made the dough and let it rest for 30 minutes while I ate dinner. This recipe ask me to knead the dough.
The previous one said not to knead. I used almost maximum flour asked for; 220 gm for half recipe. Adding flour as I kneaded until it was no longer sticky. It felt like good playdough. I felt more confident.

I roll the dough into balls. Flattening each ball into a 2 1/2 inch circle. As luck would have it, next to me was a plactic 1 cup measure. I put it on top of the ball of dough and pressed down. A nice circle
of around 2 1/2 inches. I pick up the flatten dough. Put a ball of filling in the middle. Lily is right. If you put the dough and filling ball in the middle of a cupped palm and push the filling against the dough, it will stretch, allowing you to cover the filling without too much extra dough. I lightly roll the filled dough between my floured hands, before putting it into the mould and pressing lightly. A couple of knocks on the counter and it comes off the mould. A prefect little mooncake.
The imprint was more distintive this time. The recipe calls for broiling it in the oven for 5 minutes. My oven's broiler needs to be preheat.By the time I put the prepared Mooncakes in, it was quite hot. At 3 mins 40 seconds it was quite brown. Admittedly, I was watching the Basketball final and did not check on the Mooncake....Next time, I would broil for less time or keep an eye on it (so Ladies, no Chinese Soap or House Episodes).Take out of oven and rest 10 minutes. That was was good, as USA had started to make careless fouls....Brush on egg glaze and another 5 minutes rest. Caught a little more game.

Baked for 10 minutes as it was quite brown form my broiling. Cooled it on sheet and then on cooling rack. The imprint was so much clearer this time!

The Mooncake
seemed a little harder than the other recipe. Lily's recipe said to store for 2-3 days before it is ready for eating. Cut one to try anyway. Just a tad drier but just as delicious pastry. The added sunflower seeds really cut the sweetness.The skin was evenly around the filling. Very nice.

This morning ( the day after) the pastry already seems softer and more shinny and taste even better. So, It is worth a try. I will make different fillings the next time and share the recipe.

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