Fish Mooncake




Traditional Fish Doll Mooncake

380g plain Floor
270g golden syrup
75g peanut oil
1 tsp alkaline water

1) Mixed all ingredients until well combined set aside for 5 hours
2) Divide dough into small portions wrap small portion of lotus paste
roll into ball
3) Dust a fish shaped mooncake mould with some flour  press the dough into mooncake mould
Tap lightly to de-mould. Arrange in baking tray
4) bake in a preheated oven at 180 C for 10 minutes
5) Remove and leave to cool for 15 minutes and brush the top with beaten egg white bake again for another 10 minutes or until golden brown.


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Ingredient A 330g - high protein Flour/bread flour 1table spoon - milk powder 1/2 tea spooo salt 60g - sugar Ingredient B 1 egg - grade A Ingredient C 120ml - cold water 8 g instant yeast Ingredient D 40g - butter 1. Combine ingredient A together in a mixer. Give it a slight blend before adding in ingredient B and ingredient C.  Beat combined ingredient for approximately five minutes to form a dough.  Add in ingredient D and beat the dough for a further five minutes till dough has a smooth surface. Check whether dough is fully developed by stretching a small piece of dough with your fingers.  if the dough can be stretched into a thin layer without tearing, it is ready.  But if it does not stretch well, beat dough further till it passes the next stretch test. 2. Remove dough and leave it in big bowl, covered with a piece of damp cloth or wrapped the whole bowl with plastic bag and leave in a warm place and proof dough for 30 minutes till doubled in size. 3.  Divide t
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