Mooncakes Modernized or Should I call it moon tarts? 猪仔饼 Reinvented.

Freshly and Lovingly Baked on : 6th Sept 2014

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Too many mooncakes flooding in my life this season. They flooded my facebook and also the workplace. I felt compelled to get onto the bangwagon which came about after a friend requested for snowskin mooncakes. But he ate it 5 days later after the product was made. Needless to say, home made snow skin mooncakes do not stay soft and springy after so many days. He came back with a ” WHY so hard?” I felt like slapping him because it is a waste of effort when I took the time to do it and this friend also took his time to eat it.

Anyway, moving on. I love 猪仔饼 since I am a little gal. It is a must eat during Mid Autumn Festival. Sometimes, I craved for it when it is not in season too. I only like to eat that rather than the mooncakes since the filling can be a tad too much to bear. Since I wanted to give 猪仔饼 making a try, I might as well come up with a version that incorporate the 猪仔饼 and mooncake fillings. That is when this bake is conceptualized. I decided to tweak it to cater to my liking. I know its not traditional moon cakes but it has all the taste of mooncakes.

Close up on the tart:

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Ingredients :

125 Golden syrup
35g Canola oil
1/8 Tsp Bicarbonate of Soda
1 Tsp Alkaline Water
200g Cake Flour

Directions :

Mix the oil, syrup, alkaline water and bicarbonate of soda in a bowl. Ensure that they are incoporated well. Next, add in the cake flour in batches. Mix well on each addition. You will realised it became more and more difficult each round.

Rest these for 3 to 6 hours before using.

I rested it for almost 12 hours in the fridge. When I am ready to bake it, I took it out to “thaw” for 30 minutes.

Divided the dough and work it into the tart pan. Poked the base with a fork and blind bake it for 12 mins in a preheated oven of 190 degree. Take it out to cool while working on the fillings.

This batch yield about 4 tarts of 10 cm in diameter.

Fillings:

80g White Lotus Paste
95g Whipping Cream
35g Milk
1/4 Cup Melon Seeds
1/2 Egg

Directions :

Heat up the whipping cream and milk in a pan. Once it boiled, lift it away from the heat. Stir in the white lotus paste. I pureed it further with the melon seeds added. Return it to the pan and whisk in 1/2 an egg quickly.

Spoon the fillings into the tarts and bake it for another 15 minutes in a preheated oven of 170 degree.

Once done, let it cool down before devouring it!

For the decorative piglets, I basically take a bit of the dough out before dividing into 4 equal portion for the tart base. Grease your hand with canola oil while shaping. The beauty of this dough is that it stayed this shape during baking. It does not puffed up. I baked these decorative piglets for 12 minutes in a 190 degree oven. If you like you can give it a coat of egg wash after 12 minutes, and then return it to the oven for another 3 minutes.

Piglets galore

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