Need help with Chinese Mooncakes.
OK I know this not the right time for Chinese Mooncakes but I love them so much and so do my kids. But, I'm having problems trying to get the design in the mooncakes to stay in while cooking. The mold puts a beautiful design in but when I bake the mooncakes the design completely disappears. After a few days they taste great (I like the Red Bean Variety) but I want to have the design like the commercial moon cakes have.
My Pastry Receipe comes from Huang Su-Huei's Chinese Snacks and consists of the following
4.5 cups flour
0.5 cup powdered milk
0.5 T backing powder
1.25 C sugar (I've been using brown sugar)
3/4 cup butter
This makes about 12 large mooncakes. I bake for about 15 minutes.
I brush an egg wash consisting of water egg yoke on the top before cooking.
Any help would be greatly appreciated.