Peach Doll Mooncake 寿桃公仔饼 [Vegetarian]

 This is a lovely Gongzai Biscuit shared by Aunty Young which was adapted from Joceline Lor that attracted my attention.  The dough has lotus seed paste added to it.Out of curiosity, I made some and found the dough very easy to handle, soft and smooth.  For this dough recipe, I only managed to make 30 with the peach shape mould that I used.  I made this vegetarian that is without applying egg glaze.The photos below show the syrup and dough before and after resting.Verdict - it's a good recipe which is a keeper.
Ingredients[makes 30 pieces]
350 gm plain flour - sifted
230 gm golden syrup
100 gm peanut oil
5 gm alkaline water [1 tsp]150 gm lotus seed paste
For surface [I omit]
1 egg + 1 tbsp milk, mix well and strained.


In a mixing bowl, add in syrup, peanut oil, alkaline water and lotus seed paste.  Stir mix until well combine.Add in sifted flour and form dough. Cover the dough with a cloth and rest for 2 - 3 hours.Divide the dough into portions that fits the mould you are using.   Roll each into a ball.  Dust  mooncake mould with some flour.   Press the dough into mould.  Tap lightly to unmould.   Arrange in a baking tray.For vegetarian version, bake mooncakes in preheated oven at 160 degrees C for 20-25 minutes or until golden brown.  After allowing the mooncakes to cool on a metal rack, it can be kept in an air-tight container. It can be kept up to weeks if it is dry enough after baking.




For non-vegetarian version, bake mooncakes in preheated oven at 160 degrees C for 10 minutes.  Remove and leave to cool for about 10 minutes. Brush the top with beaten egg.   Bake in oven again for another 10 - 15 minutes or until golden brown.
Note:* Adding milk to the egg yolk makes it less concentrated so that it is easier to apply it on the surface of the mooncake.* Wait till the mooncakes are cooled before the egg is applied to get a more even coloring.* Should this mooncake be done correctly, it should be soft, won't stick to your teeth and can be eaten the next day.* After allowing the mooncake to cool on a metal rack, it can be kept in an air-tight container. It can be kept up to weeks if it is dry enough after baking.PhotobucketThis post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess WannabeI'm sharing this post  to Best Recipes for Everyone August 2014 Event Theme:Mooncake hosted by Fion of  XuanHom’s Mom        An InLinkz Link-up