Pastry ingredients :
300g plain flour
300g golden syrup
150g peanut oil
1 tablespoon alkaline water
Topping :
1 egg (beaten)
Almond and Chicken Floss Filling :
60g walnuts (toasted)
100g almonds (toasted)
60g melon seeds (toasted)
100g sesame seeds (toasted)
1 no dried persimmon (chopped)
150g candied winter melon (chopped)
2 tablespoons peanut butter
2 tablespoons cooking oil
1 tablespoon icing sugar
1 tablespoon "Shaoxing" wine
60g cooked glutinous flour / 'Gao Fen'
100g chicken floss
12 tablespoons water
1. Combine all almond and chicken floss ingredients, divide into 30g evenly. Form into ball shapes and keep aside.
2. Combine all pastry ingredients, mix well, rest dough for 8 hours or overnight.
3. Divide the dough into 25g evenly. Flatten it and wrap in a piece of almond chicken floss filling, seal the edges, form into a ball shape, then dust it with some plain flour. Next, put it into the moon cake mould, press tightly and invert on the baking tray.
4. Arrange the moon cake on baking tray, bake in the preheated oven at 180°C for 10 minutes. Remove from heat, leave to cool for a while, then glaze with beaten egg. Continue bake for further 10-15 minutes until golden in colour. Dish out, ready serve.
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