Pour Golden Syrup (375 gram) in a bowl. Add in Peanut Oil (150 gram), Alkaline Water (1/2 tablespoon) and All-Purpose Flour (1 tablespoon). Stir to mix well.
Cover with cling wrap and set aside for a few hours, preferably overnight.
First, toast Walnut (1/4 cup) in a 180 degrees C (350 degrees F) preheated oven for 10 minutes and set aside to cool. Then, chop into bite size pieces.
Next, toast Melon Seeds (25 gram) for 5 minutes. Remove to cool.
Then, toast White Sesame Seeds (25 gram) for 5 minutes. Remove to cool.
Place All-Purpose Flour (500 gram), and dry ingredients in a mixing bowl and stir to mix well.
Make a well in the centre and slowly add in the golden syrup mixture.
With a spatula, mix to form a soft dough. Do not knead the dough. Cover with cling wrap and set aside for 2 hours.
Divide dough into small portions according to the size of the mould used. For my mould, I divide the mooncake dough into 25g each and roll into balls.
Wrap a teaspoon of Chicken Floss (100 gram) in each dough ball. Pinch dough to secure the seam.
Then roll again into round shape. Repeat the same with the rest of the mooncake dough. And we're ready to shape the mooncakes.
Lightly dust a mooncake mold and sprinkle with sesame seeds.
Place rolled dough in the mold and press to ensure the dough is filled to the brim of the mold.
Tap gently on a thick kitchen towel to dislodge the dough from the mold.
And we have a fish doll mooncake all done! Repeat with the remaining filled mooncake dough balls.
Arrange on a baking sheet. And we're ready to bake!
Preheat oven to 190 degrees C (375 degrees F) and place wire rack in centre of oven. Bake the mooncakes for 10 minutes.
While mooncakes are in the oven, prepare egg wash. Mix Egg (1) Yolk and Water (1 tablespoon), then strain through a fine sieve.
After 10 minutes baking, remove from oven and leave to cool on wire rack for 15 minutes. Then brush the top with egg wash.
Return to oven and continue to bake for another 8-10 minutes or until just golden brown.
Remove from oven and cool on baking sheet for 5 minutes. Then transfer to wire rack and leave to cool completely before storing in air tight containers.
Wait for 2-3 days for the mooncake skin to soften before serving. As always, Enjoy!