Traditional Chinese Mooncakes
Sweet, dense pastries filled with lotus seed paste and salted egg yolk, traditionally eaten during the Mid-Autumn Festival.
1 hour
Prep Time
30 mins
Cook Time
12
Servings
Ingredients
- 500g golden syrup
- 150g vegetable oil
- 10g alkaline water (lye water)
- 600g all-purpose flour
- 500g lotus seed paste
- 12 salted duck egg yolks
- 1 egg yolk (for egg wash)
- 1 tbsp water (for egg wash)
Nutrition Facts
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Instructions
Prepare the egg yolks: Steam the salted duck egg yolks for 10 minutes, then let them cool. Cut each yolk in half if they are large.
Make the dough: In a large bowl, mix golden syrup, vegetable oil, and alkaline water until well combined. Gradually add flour and mix until a soft dough forms. Cover and rest for 30 minutes.
Prepare the filling: Divide the lotus seed paste into 12 equal portions (about 40g each). Flatten each portion and wrap around a salted egg yolk, forming a ball.
Assemble the mooncakes: Divide the dough into 12 equal portions (about 50g each). Flatten each dough portion into a circle, place a filling ball in the center, and carefully wrap the dough around it, sealing completely.
Shape the mooncakes: Lightly dust the mooncake mold with flour. Place the filled dough into the mold, press firmly, then gently tap to release the shaped mooncake onto a baking tray lined with parchment paper.
Bake the mooncakes: Preheat oven to 350°F (180°C). Bake for 10 minutes, then remove and let cool for 5 minutes. Brush with egg wash (mix egg yolk with water), then bake for another 15 minutes until golden brown.
Rest the mooncakes: Let the mooncakes cool completely on a wire rack. Store in an airtight container for 1-2 days to allow the skins to soften and develop the characteristic shiny appearance before serving.
Chef's Tips
- Golden Syrup Substitute: If you can't find golden syrup, you can make a substitute by boiling sugar with water and lemon juice until amber-colored.
- Dough Handling: The dough may be sticky. Dust your hands lightly with flour when handling, but avoid using too much as it can make the crust tough.
- Filling Variations: Red bean paste or black sesame paste can be used instead of lotus seed paste for different flavors.
- Storage: Mooncakes can be stored at room temperature for up to 5 days or frozen for up to a month.
- Traditional Touch: For authentic presentation, use wooden mooncake molds with intricate designs.
- Egg Yolk Tip: If the salted egg yolks are too salty, you can soak them in vegetable oil overnight to reduce the saltiness.
