Traditional Fish Doll Mooncakes ( with chicken floss ) 鱼儿公仔鸡丝月饼
Also known as Gongzai mooncakes or doll mooncakes, this is a type of traditional mooncake that never fails to impress not just the little ones but also the adults on every mid-autumn festival or mooncake festival. What's so special about this fish doll mooncake is its actually stuffed with chicken floss, hence making it very flavourful and unique!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 100 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 750 g golden syrup
- 300 g peanut oil
- 1 tablespoon alkaline water (or lye water)
- 2 tablespoon all-purpose flour
- 1 kg all-purpose flour (sifted)
- 50 g melon seeds
- 60 g white sesame seeds
- 700 g chicken floss
- 1 egg yolk
- 1 teaspoon water
Instructions
- 1
In a container with a lid, add golden syrup, peanut oil, alkaline water and 2 tablespoon flour. Stir with a spatula until well combined. Set golden syrup mixture aside, preferably overnight.
- 2
In a large bowl mix together sifted all-purpose flour, roasted melon seeds and white sesame seeds.
- 3
Pour the golden syrup mixture into the flour mixture.
- 4
Mix with a spatula until well combined to form a soft dough. Do not over knead the dough.
- 5
Cover with a kitchen towel or cling wrap and leave to rest for 2 hours.
- 6
After the waiting time of 2 hours, dust the dough with some flour. Give the dough a few light kneading to smoothen it.
- 7
Divide dough into 20g pieces. Shape each dough into a ball.
- 8
Fill the centre of each dough with chicken floss. Roll back into a ball.
- 9
Dust a fish shaped mooncake mould with some flour. Press the dough into the mooncake mould. Tap lightly to de-mould. Arrange in a baking tray.
- 10
Bake in a 190 degree C (375 degree F) preheated oven for 10 minutes. Remove and leave to cool for 15 minutes. Brush the top with beaten egg yolk mixture. Bake again for another 8 to 10 minutes or until golden brown.
- 11
Leave the fish doll mooncakes to cool completely and store in air tight containers. Wait 1 to 2 days for the mooncakes' skin to become soft and shiny before serving.