Beautiful fish-shaped Mid-Autumn Festival cake for the lantern procession tray

How to Make Fish-Shaped Mooncake

• 1

  Cooking the Syrup

  Place a pot on the stove, add 600ml of water, 1kg of brown sugar, and stir well over medium heat until the sugar completely dissolves.

  Next, turn the heat up to high to bring the mixture to a boil, then add 1 beaten egg and cook for 5 – 7 minutes.

  Note:

  • When adding the egg, you should let it sit and do not stir the mixture!
  • Adding the egg will help the syrup absorb impurities, resulting in a clearer product.

  After 7 minutes, use a slotted spoon to remove the solidified egg and continue boiling the mixture for another 10 minutes.Then, add 20ml of lemon juice and 20gr of maltose, and simmer on low heat for 10 minutes.

  Finally, strain the syrup through a strainer to remove any residue, pour the syrup into a jar, and store it for 15 days to 2 months before using it to enhance the flavor of the cake.

  

  

  

  
• 2

  Mix the cake dough

  Sift 320g of all-purpose flour into a bowl, then add 180g of syrup, 35g of egg yolk, and 65ml of cooking oil. Use a whisk to mix the cake dough until a smooth and homogeneous mass is formed.

  Next, cover the dough tightly with plastic wrap and let it rest for 30 – 40 minutes.

  Tip: Do not mix for too long as it will make the dough tough, difficult to shape, and it will lose its texture when baked.

  

  

  

  
• 3

  Dividing the dough and wrapping the filling

  Divide the dough and filling into several parts with a ratio of dough 65gr : filling 40gr, then roll them into balls.

  Shape the filling into a form similar to a fish with a large round head, tapering down to the tail.

  Next, roll out the dough, place the filling on top, and pinch the edges of the dough tightly to enclose the filling inside.

  

  

  

  
• 4

  Pressing the mold to shape

  Brush a layer of cooking oil inside the fish mold, place the cake inside, and use your hands to press firmly so that the dough spreads evenly throughout the mold.

  Then, tap the cake out of the mold and arrange it on a baking tray lined with parchment paper.

  

  

  
• 5

  Baking the cake

  Preheat the oven to 190 degrees Celsius for 15 minutes, then bake the cake for the first time at 190 degrees Celsius for 10 minutes.

  After 10 minutes, take the cake out and spray some water on the surface and let it cool.

  Tip: While waiting for the cake to cool, remember to preheat the oven to 200 degrees Celsius!

  In a bowl, add 1 chicken egg, 1/2 of the egg white from another chicken egg, 10ml of unsweetened fresh milk, 3ml of sesame oil, and 3ml of honey. Mix the ingredients well and strain through a sieve for a smooth mixture.

  When the cake has cooled, use a brush to apply a thin layer of the egg mixture on the cake. Bake the cake for the second time at 200 degrees Celsius for 7 minutes.

  After 7 minutes, continue to spray water and let the cake cool. Next, spread another thin layer of the egg mixture on the surface of the cake.

  Finally, bake the cake for the third time at 200 degrees Celsius for 5 – 7 minutes to complete.

  Tip:

  • Let the cake cool completely before applying the egg mixture; otherwise, the high temperature will cook the egg, causing it to curdle and lose its aesthetic appeal.
  • To prevent the cake from losing its pattern, only apply a thin layer of egg!

  

  

  

  
• 6

  Finished Product

  The mooncake shaped like a fish has an eye-catching design, with a soft and fragrant crust that shines in golden brown. Tasting a piece gives a nutty flavor that blends perfectly with the moderately sweet filling, and sipping a hot cup of tea ensures it’s delicious without any complaints!