Рецепт Dried Fruits and Nutty Mooncake
I was very excited when I saw Cass @ 揾到食 posted a mooncake recipe using dried fruits and nuts without adding lotus paste in it. It is definitely a healthier choice compared to those traditional mooncakes wrapped in high sugar and high calorie pastes. I immediately tried the recipe as I've all the ingredients in my pantry. The dough was using plain flour instead of Hong Kong flour and you can change the ingredients for the filling to your liking.
Verdict: After 3 days, I find the mooncake skin was quite dry. It could be due to low oil content in the filling. Overall I really love this version very much, it is not too sweet but very nutty and I can indulge in it without feeling guilty.
- Looking at these beautiful and healthy ingredients used, how can you resist munching on them :)
- Dried Fruits and Nutty Mooncake
- (A) - dough
- 500g Plain flour, sifted
- 340g Sugar syrup
- 100g Peanut oil
- 2 tsp Alkaline water
- (B)
- 80g Walnut, toasted and grind coarsely
- 80g Silver almond, toasted and grind coarsely
- 60g Kauzi (melon seeds), toasted
- 60g Pine nuts, toasted
- 60g White sesame, toasted
- 60g Dried cranberry, cut to small pieces
- 60g Dried Apricot, cut to small pieces
- 60g Dried Mango, cut to small pieces
- 60g Raisins, cut to small pieces (or use black currant)
- 60g Prunes, cut to small pieces (I used pumpkin seeds, toasted)
- (C)
- 2 tbsp Sugar
- 100g Kao fen
- 1/2 tsp Salt
- 3 tbsp Apricot Jam (I used orange jam)
- 2 1/2 tbsp Canola oil (I accidentally added 4 tbsp)
- 6 tbsp Water
Method:
Prepare (A), combine sugar syrup, peanut oil and alkaline water together and blend well with a rubber spatula. Pour sugar syrup mixture into sifted flour and mix well to a soft dough. Cover dough and rest for 30 minutes.
Prepare (B) ingredients first and mix them together in a bowl.
Add ingredient (C) to (B) - Add sugar, kao fen and salt to (B), mix well. Then add in apricot jam, canola oil and water into it. Put on a plastic hand glove and mix the mixture well and shape it into 12 pieces ball shape OR put the dried fruits mixture in a small plastic bag, squeeze and turn it to a ball shape and set aside. (please refer to tutorial) Not too tight as you'll find it very hard to shape the nutty filling in the mooncake mould later on. (about 70 each for my mooncake mould)
Lightly dust some plain flour on table and knead dough (A) again till smooth. Measure dough to 55g each.
Wrap the filling with the soft dough then dust some plain flour on it and place inside the mooncake mold, flatten dough to conform to shape of mould.
To dislodge the mooncake, gently push out the unbaked mooncake and place on the lined baking tray, about 10 pieces on one tray, not too close for even baking.
Baked in preheated oven 190C for 10 mins at the center rack of the oven and rest to cool down (about 5 mins) before egg wash mooncake with a soft brush and bake for another 10 mins at the lower rack of oven.
Remove mooncakes from oven and brush some glaze on mooncake.
kitchen note: The dough can make 16 pcs at 55g each and filling - 13 pcs at 70 each.
Hope you have a wonderful weekend!