Somehow after tasting homemade mooncakes, I can no longer look at commercial mooncakes in the same light again.
They are always very sweet and oily, perhaps that helps them to preserve longer.
And they cost a bomb. For no good reason, except for the beautiful and colorful packaging.
So this year, despite the tight schedules (with a new niece and all), decided to get mom over to teach me some skills in making mooncakes.
It's actually pretty simple if you buy the lotus paste filling. Next year, when I have more time, I'd like to learn to make the lotus paste.
So this is how a mooncake is produced:
First, knead the dough for the skin till it's soft and pliable.
Next, make a ball with the 3oz filling, and wrap the dough around it evenly.
Dust some cocoa powder over the ball, fit it tightly into the mould.
Tadaa! It's ready for baking.
Final results after some egg wash and 30 minutes in the oven.
Verdict: Somehow I have very high expectations for my own products. I actually think we can do better than this! The skin felt a little biscuit-like instead of having the melt-in-your-mouth texture. Maybe that's how it's meant to be? I don't know. Seriously can't remember how it's supposed to taste/feel like since we only eat this once a year ;p
Will do better next year.
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