Traditional Mooncake 3rd attempt

last friday, i went to clementi's Phoon Huat and buy a new mooncake mould that dont required to knock NEWS direction, its really easy and managed to buy the mooncake syrup. On sunday night, i had my 3rd try on the baked mooncake and it was successful. Next year will be doing on snowskin. I follow exactly Aunty Yochana's recipes:

Ingredient:

350 Hong Kong Flour

90g corn oil

200g of syrup

1tbsp of kin sui

Method:

1. Double boil oil, syrup and alkaline water and wait till warm and mix in sieved flour

2. Let the dough rest for 1-2hour

3. Measuring lotus paste for 52g and weigh 26g of pastry for skin

4. roll into ball and fix in to the mould and placed on baking tray

5. Spray some water and bake for 10min at 175deg

6. Took out from oven for 5-10mins and apply egg glaze

7. continue to bake for another 10min @ 160deg