High Protein Traditional Mooncake
Indulge in the perfect fusion of tradition and nutrition with our High Protein Traditional Mooncake recipe. This innovative twist on the classic Chinese delicacy combines the rich, festive flavors of white lotus seed paste and salted egg yolks with a powerful protein boost from unflavored whey protein powder and creamy peanut butter. Encased in a beautifully golden, low-sugar pastry, these mooncakes are shaped to perfection with a traditional mold and baked to a delightful balance of crispness and tenderness. A scattering of roasted sesame seeds adds a hint of nuttiness and texture, while the reduced sugar syrup ensures guilt-free enjoyment. Ideal for fitness enthusiasts and mooncake lovers alike, these treats are both wholesome and indulgent. Best served a day or two after baking to achieve the perfect melt-in-your-mouth texture, these high-protein mooncakes are a must-try for Mid-Autumn Festival celebrations or as a unique, nutrient-packed snack any time of the year!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 100 grams Low-sugar golden syrup
- 30 grams Vegetable oil
- 3 grams Lye water
- 50 grams Whey protein powder (unflavored)
- 20 grams Roasted white sesame seeds
- 4 pieces Boiled salted egg yolks
- 300 grams White lotus seed paste
- 50 grams Peanut butter (unsweetened, creamy)
- 1 piece Egg yolk
- 2 tablespoons Water
Instructions
In a medium mixing bowl, combine the golden syrup, vegetable oil, and lye water. Mix well until fully emulsified.
Sift the all-purpose flour into the wet mixture. Stir until a dough forms. Cover the dough with plastic wrap and let it rest for at least 45 minutes.
While the dough is resting, prepare the filling. In a bowl, mix the white lotus seed paste, peanut butter, whey protein powder, and sesame seeds until evenly distributed.
Divide the filling into 4 equal portions (about 100 grams each). Flatten each portion slightly and wrap it around a boiled salted egg yolk, forming a smooth ball. Set aside.
After the dough has rested, divide it into 4 equal portions (about 80 grams each). Flatten each portion into a circle large enough to wrap the filling.
Place one ball of filling onto the center of the flattened dough. Carefully wrap the dough around the filling, pinching the seams closed, and roll gently to smooth out any cracks.
Lightly dust a mooncake mold with flour. Place the wrapped mooncake into the mold, seam side up. Press firmly to shape the mooncake, then release it onto a lined baking tray.
Preheat the oven to 180°C (350°F).
In a small bowl, mix the egg yolk with water to create an egg wash. Lightly brush the surface of each mooncake with the egg wash, being careful not to disturb the pattern.
Bake the mooncakes for 10 minutes, then remove from the oven and let them cool for 5 minutes. Apply another light layer of egg wash and return to the oven for an additional 15-20 minutes, or until golden brown.
Let the mooncakes cool completely before serving. For the best flavor, store them in an airtight container for 1-2 days to allow the pastry to soften.
Nutrition Facts
Calories |
3502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 18.0 g | ||
| Cholesterol | 2601 mg | 867% | |
| Sodium | 5171 mg | 225% | |
| Total Carbohydrate | 439.7 g | 160% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 167.7 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 820 mg | 63% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 1772 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
