Dried Fruits and Nutty Mooncake
By: Anncoo
Published: Monday, September 24, 2012 - 6:47am

Ingredients




(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

Preparation

1 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. 2 Prepare (B) ingredients first and mix them together in a bowl. 3 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) 4 Lightly dust some plain flour on table and knead dough (A) again till smooth. Measure dough to 55g each. 5 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. 6 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. 7 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. 8 Remove mooncakes from oven and brush some glaze on mooncake.

About

A very nutty mooncake,  healthier choice compared to those traditional mooncakes wrapped in high sugar and high calorie pastes.