Chinese

Mooncakes

Name: Mooncakes
Total time: 150 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 1.5 cups Cake flour; 1/4 cup Golden syrup; 2 tbsp Peanut oil; 1/2 tsp Lye water (alkaline water); 2 cups Sweet lotus seed paste; 10 Salted duck egg yolks (raw); 1 Egg yolk (beaten with 1 tbsp water for egg wash)

Traditional Mid-Autumn Festival pastries with a rich, dense filling enclosed in a thin crust.

150 minutes

Serves 8

Dessert/Snack

Contains common allergens

Egg Peanut Wheat

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Instructions

6 steps

1
Prepare the Dough: In a bowl, whisk together the golden syrup, lye water, and peanut oil. Fold in the cake flour and knead gently until a soft dough forms. Wrap tightly in plastic and let it rest at room temperature for 1-2 hours.

2
Prep the Yolks: Steam the salted duck egg yolks for 5-7 minutes until just cooked through. Let them cool completely.
3
Portion the Filling: Divide the lotus seed paste into equal portions (about 35g each). Flatten each portion, place a cooked salted egg yolk in the center, and wrap the paste entirely around the yolk, rolling it into a ball.
4
Wrap the Mooncakes: Divide the rested dough into small portions (about 15g each). Flatten the dough into a thin circle, place the filling ball inside, and gently stretch the dough around the filling until fully enclosed.
5
Mold: Dust the balls and a mooncake mold lightly with flour. Place the ball into the mold and press firmly down onto a parchment-lined baking sheet to imprint the pattern.
6
Bake: Bake at 375°F (190°C) for 5 minutes to set the shape. Remove, let cool for 5 minutes, and brush very lightly with the egg wash. Return to the oven and bake for another 10-12 minutes until golden brown. Let rest for 2 days in an airtight container to soften before eating.

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