Mooncakes
Traditional Mid-Autumn Festival pastries with a rich, dense filling enclosed in a thin crust.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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