Mooncake Biscuits 公仔饼
When Joceline shared the cute Mooncake Biscuits (公仔饼) on her blog recently, I told myself that I too would like to make this for the Mooncake Festival. You needn’t have to add any filling into the biscuit and the dough can be shaped in a cute piglet or fish using a wooden mould. The Mooncake Biscuits can be kept for about 2 weeks if they’re well baked. Hope you have fun making this cutey for your loved ones.
Mooncake Biscuits
Prep time
Cook time
Total time
Author: Ann Low
Serves: 17 pieces
Ingredients
- 450g Hong Kong flour (sifted)
- 270g Sugar syrup/golden syrup
- 9g Alkaline water
- 113g Peanut oil
Instructions
- Mix sugar syrup, alkaline water and peanut oil together thoroughly.
- Sift Hong Kong flour in a large bowl, make a well in the center and pour in the sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough. Cover and let it rest for 20 minutes.
- Lightly dust some HK flour on table and knead dough again till smooth. Measure dough to about 45g and roll it into a ball and dust some flour on it.
- Dust with some HK flour and press firmly into fish mould ~ unmould and place it on the lined baking tray. Press red bean as fish eye. To get even baking, do not place the unbaked fishes too closely.
- Baked in preheated oven 160C for 10 minutes and rest to cool down for about 10 minutes before egg wash with a soft brush. Then bake the biscuits again for another 15 minutes or until golden brown.
- Egg wash : egg yolk + 1 tbsp fresh milk, mix well and strain.
- Cool down biscuits and store them in an airtight container.
Notes
Please keep in mind that all ovens temperature and baking time varies.
You may like to refer Joceline's recipe. Her Mooncake Biscuits were baked evenly browned and look so perfect!
You may like to refer Joceline's recipe. Her Mooncake Biscuits were baked evenly browned and look so perfect!
- 公仔饼
- 材料：可做17只
- 450克 水仙面粉(过筛)
- 270克 糖浆
- 9克 碱水
- 113克 花生油
- 做法：
- 把糖浆，碱水和花生油混合均匀。
- 然后倒入水仙面粉里，用橡皮刮刀拌成软面团，盖上盖，休息20分钟。
- 卓上洒上少许水仙面粉，把面团轻柔至顺滑，把面团分割成每份大约45克，把面团搓圆，粘上少许粉。
- 在模具内洒少许粉，然后把面团放入鱼摸里印出形状。排放在烤盘上，底部铺纸。饼之间的距离不要太靠近，避免考得不均匀。压上鱼眼睛(红豆)。
- 烤箱预热后，把烤盘放在中层。以160度烘烤大约10分钟。然后把烤盘取出。待冷约10分钟，才涂上一层的蛋液。然后再送入烤箱继续烘烤大约15分钟至金黄色即可。
- 表层涂面：蛋黄1个+鲜奶一汤匙 = 搅拌均匀后过滤。
- 公仔饼待凉后，收在封密的罐子里。可收藏两个星期。
- **烤箱温度和烘烤时间务必根据自家烤箱来定
- **您也可以参考Joceline的食谱。她的公仔饼做得特美！烘烤的很均匀，真的很棒！
Hi Ann, I like to admire your cutie fish baked mooncake biscuits … so lovely that I can't bear to eat them 🙂
Hi, Ms. Ann Low! Would you pls tell me where can I buy that fish mold, I love it.
Hi Aithu, I bought the fist mold many years ago in Singapore. Not sure whether this design is still available.
Wow! so golden baked…I have bookmarked this too but can't find a nice fish mould yet!
Ann,These fishes Mooncake biscuits are so adorable.In fact all the bakes from Anncoo Journal are adorable :DMust try this too :)Now, can send 2 fishes over first..hehemui
Hi Ann. Pardon the amatuer questions but your recipes comes in grams. I'm not familiar how to measure liquids in grams. Would I be correct to convert 270gm golden syrup to 190ml, and 113gm peanut oil to 118ml?Can I sub peanut oil with canola oil? -Yin 🙂
Hi Yiin, You can just measure the liquid to ml from gram. 270g – 270ml. Yes, you also use canola oil, if you prefer.
I simply love the shape of this mooncake!
HI Ann, I can see that many friends are so hardworking in making mooncakes! I don't think that I will update my final post & I have now removed the comment column. Anyway, I like this mooncake biscuits very much. When I was young, I prefer to eat this than mooncakes.
Looks delicious ! And the fish is so cute !!!
Hi Ann.Will like to find out why the dough cracked a little before bake and crack more during baking process. thanks
Hi, Your dough is little too dry or too flour added. Are you using my recipe?
Ann , I just came from Doreen's blog and drool over her adorable snowy mooncakes , now , I look at yours , biscuits instead and think of buying a mooncake mould or two *sigh* 😀 What is HK flour , by the way ?
Hello Anne, Thanks for visiting 🙂 Hong Kong is a super fine flour and is a highly bleached flour. The extra bleaching makes it whiter and softer, usually for making Chinese pao.
I super love these. Reminds me of my childhood.
wow these look like work of art!!
Ann, understand we can also use this recipe for making traditional mooncake but what’s the difference between this recipe and your recipe?
Hi Rowena, There is no difference at all. I’m using the same recipe. Only the oven temp and baking time are different.
https://www.anncoojournal.com/traditional-bake-mooncake-2011/
Hi Ann, thanks for the recipe for the moon cake biscuit . We do not have HK flour .Is it same as cake flour ? What can I use ? All purpose or cake flour ?
Yes, you can use all purpose flour or cake.
HI Ann, how many pieces of mooncakes can be made by using this recipe?
Hi Rachel, 17 pieces. Already stated in the recipe 🙂
Hi may I know where to get alkaline water and is Hong Kong flour available at ntuc?
Hi Win, You can alkaline water and HK flour in Phoon Huat.
Made these today, very easy! I have 2 questions, hope u can assist:
1. The dough didnt hold its shape very well… was quite wet even after resting, and spread quite a bit after first round of baking, so the designs and shape weren’t clear at all … i did follow ur recipe to a T. Do you think I should have added a tbsp of flour after i realised the dough was quite wet before moulding?
2. The colour isnt as dark as I expected. Wonder if its because the brand of golden syrup i used, seemed a bit lighter coloured compared to another brand on the shelf.
I shall reattempt the recipe, after i do more digging to look for nicer animal moulds this time around 🙂
Thanks again for sharing the recipe!
Hi Elza, Sorry for the late reply.
1. If you find the dough is still wet and sticky after kneading, you should add more flour into it and rest the dough a little longer, if the dough is still very soft.
2. Yes, the lighter colour of the dough is due to the golden syrup used.
Happy Mid-Autumn Festival!
我之前有用过另一个食谱来做,但觉得有点硬(不知道是不是用普通面粉)。
我还没试过用普通面粉。有朋友问我。。。 份量一样吗?
Wow! I've always wanted to learn how to make Moon Cake. Glad to see your recipe. Bookmarked this. Can I find the moon cake cookie molds online? Thanks for sharing, Ann !
Hi Elizabeth, I just saw this site has the fish mould. You may like to check with them.
https://www.eazybake.com/biscuit-mould-fish-BB-104
Deve ser ótimo, delicioso. O aspeto é excelente.Há passatempo a decorrer no meu blog para Portugal e Espanha, é fácil participar. Convido a ver:http://pratocaseiro.blogspot.pt/2014/08/passatempo-receita-mais-fresca-deste.html
Thank you for leaving your comment here. I've just visited your beautiful blog 🙂
These are adorable. Is there any difference between HK flour and US all purpose flour? I'd love to makes these. Kristin @ Holy Cannoli Recipes
Hi Kristin, HK flour is a super fine flour. I've never tried to use all purpose flour before but you can try. The texture of these biscuits are not crispy type but a little soft.
Ann ,好漂亮的鱼儿,我先带走2只大小鳄鱼,可以吗?
Tracy, 当然可以 🙂
These are cuteness overloaded! Thanks for sharing, Ann.
这个月好多可爱的小鱼儿~我也打算试做这个食谱。 真的很可爱。可爱的烘焙品永远都那么地讨喜。
鱼儿啊。。。 鱼儿。。。。 快快游啊游。。。。。 快快游到我家来 。。。。。。。。因为你太美丽可爱了。
快了!快了!哈哈!
i'd been so into eating toy biscuits!!!! cannot get enough of these little fish
给我一点时间,我的鱼儿也快浮出水面了,哈哈哈哈!
哈哈。。。等你的鱼儿哦!
哇~好漂亮的鱼儿。。。我可以带走吗?!
Ann, these little fishes are really too cute to be eaten!
我也mark住了,等时机到。。。哈哈哈谢谢Ann再次支持与参与我家Best Recipes活动 😉
很美,我也打算要做了,哈哈哈!
HI Ann, how many pieces of mooncakes can be made by using this recipe?
Hi Rachel, 17 pieces. Already stated in the recipe 🙂
Ann, understand we can also use this recipe for making traditional mooncake but what’s the difference between this recipe and your recipe?
Hi Rowena, There is no difference at all. I’m using the same recipe. Only the oven temp and baking time are different.
https://www.anncoojournal.com/traditional-bake-mooncake-2011/
Hi may I know where to get alkaline water and is Hong Kong flour available at ntuc?
Hi Win, You can alkaline water and HK flour in Phoon Huat.
Made these today, very easy! I have 2 questions, hope u can assist:
1. The dough didnt hold its shape very well… was quite wet even after resting, and spread quite a bit after first round of baking, so the designs and shape weren’t clear at all … i did follow ur recipe to a T. Do you think I should have added a tbsp of flour after i realised the dough was quite wet before moulding?
2. The colour isnt as dark as I expected. Wonder if its because the brand of golden syrup i used, seemed a bit lighter coloured compared to another brand on the shelf.
I shall reattempt the recipe, after i do more digging to look for nicer animal moulds this time around 🙂
Thanks again for sharing the recipe!
Hi Elza, Sorry for the late reply.
1. If you find the dough is still wet and sticky after kneading, you should add more flour into it and rest the dough a little longer, if the dough is still very soft.
2. Yes, the lighter colour of the dough is due to the golden syrup used.
Happy Mid-Autumn Festival!
Hi, Ms. Ann Low! Would you pls tell me where can I buy that fish mold, I love it.
Hi Aithu, I bought the fist mold many years ago in Singapore. Not sure whether this design is still available.
Hi Ann, thanks for the recipe for the moon cake biscuit . We do not have HK flour .Is it same as cake flour ? What can I use ? All purpose or cake flour ?
Yes, you can use all purpose flour or cake.
Hi Ann. Pardon the amatuer questions but your recipes comes in grams. I'm not familiar how to measure liquids in grams.
Would I be correct to convert 270gm golden syrup to 190ml, and 113gm peanut oil to 118ml?
Can I sub peanut oil with canola oil?
-Yin 🙂
Hi Yiin, You can just measure the liquid to ml from gram. 270g – 270ml. Yes, you also use canola oil, if you prefer.
HI Ann, I can see that many friends are so hardworking in making mooncakes! I don't think that I will update my final post & I have now removed the comment column. Anyway, I like this mooncake biscuits very much. When I was young, I prefer to eat this than mooncakes.
Hi Ann.
Will like to find out why the dough cracked a little before bake and crack more during baking process. thanks
Hi, Your dough is little too dry or too flour added. Are you using my recipe?
Looks delicious ! And the fish is so cute !!!
wow these look like work of art!!
I super love these. Reminds me of my childhood.
Ann,
These fishes Mooncake biscuits are so adorable.
In fact all the bakes from Anncoo Journal are adorable 😀
Must try this too 🙂
Now, can send 2 fishes over first..hehe
mui
Ann , I just came from Doreen's blog and drool over her adorable snowy mooncakes , now , I look at yours , biscuits instead and think of buying a mooncake mould or two *sigh* 😀 What is HK flour , by the way ?
Hello Anne, Thanks for visiting 🙂 Hong Kong is a super fine flour and is a highly bleached flour. The extra bleaching makes it whiter and softer, usually for making Chinese pao.
Wow! so golden baked…I have bookmarked this too but can't find a nice fish mould yet!
Hi Ann, I like to admire your cutie fish baked mooncake biscuits … so lovely that I can't bear to eat them 🙂
I simply love the shape of this mooncake!
Deve ser ótimo, delicioso. O aspeto é excelente.
Há passatempo a decorrer no meu blog para Portugal e Espanha, é fácil participar. Convido a ver:
http://pratocaseiro.blogspot.pt/2014/08/passatempo-receita-mais-fresca-deste.html
Thank you for leaving your comment here. I've just visited your beautiful blog 🙂
These are adorable. Is there any difference between HK flour and US all purpose flour? I'd love to makes these.
Kristin @ Holy Cannoli Recipes
Hi Kristin, HK flour is a super fine flour. I've never tried to use all purpose flour before but you can try. The texture of these biscuits are not crispy type but a little soft.