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Mooncake Biscuits 公仔饼

Ann Low

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. 

5 from 1 reviews
Mooncake Biscuits
 
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Author:
Serves: 17 pieces
Ingredients
  • 450g Hong Kong flour (sifted)
  • 270g Sugar syrup/golden syrup
  • 9g Alkaline water
  • 113g Peanut oil
Instructions
  1. Mix sugar syrup, alkaline water and peanut oil together thoroughly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Egg wash : egg yolk + 1 tbsp fresh milk, mix well and strain.
  7. 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!
3.5.3226
  • 公仔饼
  • 材料：可做17只
  • 450克 水仙面粉(过筛)
  1. 把糖浆，碱水和花生油混合均匀。
  2. 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。
  3. 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。
  4. 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)。
  5. 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。
  6.  表层涂面：蛋黄1个+鲜奶一汤匙 = 搅拌均匀后过滤。
  7.  公仔饼待凉后，收在封密的罐子里。可收藏两个星期。

 

 

 

 

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