Traditional Chinese Mooncake (Printable version)
Sweet, dense filling in tender golden pastry, traditionally crafted for autumn celebrations.
# List of ingredients:
→ Dough
01 - 7 ounces all-purpose flour
02 - 1/2 cup golden syrup
03 - 1/4 cup vegetable oil
04 - 1 teaspoon alkaline water (lye water)
→ Filling
05 - 18 ounces lotus seed paste or red bean paste
06 - 12 salted egg yolks
→ Glaze
07 - 1 egg yolk
08 - 1 tablespoon water
# Directions:
01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - In a bowl, combine golden syrup, vegetable oil, and alkaline water. Stir until smooth.
03 - Add flour to the wet ingredients and mix into a soft dough. Cover and let rest for 30 minutes.
04 - Divide lotus seed paste into 12 equal portions (about 1.4 ounces each). Place one salted egg yolk in the center of each paste ball and shape into a ball.
05 - Divide rested dough into 12 equal pieces (about 0.9 ounces each).
06 - Flatten a piece of dough into a disc. Place a filling ball in the center and wrap the dough around it, sealing completely. Repeat for all portions.
07 - Lightly dust each ball with flour. Place into a floured mooncake mold and press gently to shape. Invert to release onto the baking tray.
08 - Bake for 5 minutes, then remove and let cool for 10 minutes.
09 - Mix egg yolk and water for the glaze. Brush a thin layer over the mooncakes.
10 - Return mooncakes to the oven and bake for an additional 15–20 minutes, or until golden brown.
11 - Cool completely. Store in an airtight container for 1–2 days to allow the skin to soften before serving.
# Expert Advice:
01 -
- Theres something deeply satisfying about pressing that mold and watching the intricate design emerge, like revealing a secret
- The skin softens beautifully after a day or two, transforming into something tender and yielding
02 -
- The dough will feel impossibly sticky after resting, but resist the urge to add more flour or the skin will turn tough instead of tender
- Glazing too heavily or before the initial bake will cause the designs to blur into indistinct shapes
03 -
- Weigh your portions precisely, uneven sized mooncakes bake unevenly and some will be overdone while others remain raw
- If the dough cracks while wrapping, let it warm slightly at room temperature, cold dough is less forgiving