Moon Cake I
Delight your taste buds with the timeless elegance of Moon Cake I, a traditional Chinese pastry crafted to perfection. Featuring a tender, golden-brown crust made with lusciously sweet golden syrup, balanced by a delicate touch of lye water, this recipe is filled with luxuriously smooth lotus seed paste. For an added surprise, you can encase a salted egg yolk in the center, creating a harmonious balance of sweet and savory flavors. Each mooncake is beautifully shaped using a traditional mold and baked twice for a perfect golden finish, with a glossy egg-wash sheen that heightens its appeal. Ideal for Mid-Autumn Festival celebrations or as an exquisite gift, these handcrafted mooncakes further develop their irresistible fragrance and flavor after a day of resting. Whether you're continuing an ancestral tradition or exploring the art of Chinese baking, this recipe promises authentic taste and presentation in every bite!
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 140 g Golden syrup
- 4 g Lye water
- 50 g Vegetable oil
- 500 g Prepared lotus seed paste
- 4 Salted egg yolks (optional)
- 1 Egg yolk (for brushing)
- 1 tsp Water (for brushing)
Instructions
In a mixing bowl, combine the golden syrup, lye water, and vegetable oil. Mix well until fully incorporated.
Gradually sift the all-purpose flour into the wet mixture. Stir gently until it forms a soft dough. Cover the dough with plastic wrap and let it rest for 1 hour.
If using salted egg yolks, cut each yolk in half and set aside. Divide the lotus seed paste into 4 equal portions. Flatten each portion and wrap it around a salted egg yolk half (if using), forming a smooth ball. If not using yolks, simply form balls of lotus seed paste.
After the dough has rested, divide it into 4 equal portions. Roll each portion into a ball and then flatten it into a disc large enough to wrap around the lotus seed paste filling.
Place the lotus seed paste ball in the center of the dough disc. Gently wrap the dough around the filling, ensuring there are no gaps or cracks. Roll the ball gently to smoothen it.
Lightly dust a mooncake mold with flour to prevent sticking. Place the filled dough into the mold, press firmly but gently, and then release to shape the mooncake. Repeat for all mooncakes.
Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper and place the shaped mooncakes on the tray.
In a small bowl, whisk together the egg yolk and water to create the egg wash. Lightly brush the mooncakes with a thin layer of egg wash.
Bake the mooncakes in the preheated oven for 8-10 minutes. Remove from the oven and allow them to cool for 5 minutes. Brush on another thin layer of egg wash and return to the oven.
Bake for an additional 10-15 minutes, or until the mooncakes are golden brown and fragrant.
Allow the baked mooncakes to cool completely on a wire rack before serving, as they will develop a shiny crust and richer flavor after resting for 1-2 days.
Nutrition Facts
Calories |
3223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 30.0 g | ||
| Cholesterol | 1784 mg | 595% | |
| Sodium | 4966 mg | 216% | |
| Total Carbohydrate | 476.2 g | 173% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 219.5 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 389 mg | 30% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1373 mg | 29% | |
*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.
