Soy-Free Traditional Mooncake
Celebrate the Mid-Autumn Festival with these soy-free traditional mooncakes, crafted for those seeking a classic dessert without compromising dietary preferences. This recipe features a tender, golden pastry shell made with all-purpose flour, golden syrup, and neutral oil, delicately wrapped around a luscious soy-free lotus seed paste filling. Optional salted egg yolks add a savory touch to elevate the flavor profile. Using an alkaline water substitute ensures an authentic taste, while detailed instructions guide you in shaping and molding the mooncakes to perfection. Perfect for gifting or enjoying at festive gatherings, these homemade mooncakes are baked to a golden hue and allowed to rest for optimal texture, making each bite rich, soft, and satisfying.
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Recipe Information
Ingredients
- 120 grams Golden syrup
- 50 grams Neutral oil (e.g., sunflower or avocado oil)
- 4 grams Alkaline water (lye water substitute made with a pinch of baking soda dissolved in water)
- 200 grams All-purpose flour
- 300 grams Lotus seed paste (store-bought or homemade, soy-free)
- 4 pieces Salted egg yolks (optional)
- 1 piece Egg yolk (for egg wash)
- 1 teaspoon Milk (for egg wash)
- 20 grams Cake flour (for dusting)
Instructions
In a mixing bowl, combine the golden syrup, neutral oil, and alkaline water. Stir until well incorporated.
Sift the all-purpose flour into the liquid mixture. Mix gently with a spatula or clean hands to form a soft dough. Avoid overmixing.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Divide the lotus seed paste into 4 portions (approximately 75 grams each). If using salted egg yolks, press each yolk into the center of the paste and shape into a ball. If not using yolks, simply roll the paste into smooth balls.
After the dough has rested, divide it into 4 equal portions (approximately 50 grams each). Roll each portion into a ball.
Dust your work surface with a small amount of cake flour. Flatten each dough ball into a round disc, about 3 inches in diameter.
Place a lotus seed paste ball in the center of the dough. Carefully wrap the dough around the filling, pinching the edges to seal completely. Roll gently to form a smooth ball.
Dust a mooncake mold with cake flour and gently press the wrapped mooncake into the mold. Unmold and repeat with the remaining dough and filling.
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and arrange the mooncakes on the sheet, spacing them about 2 inches apart.
In a small bowl, whisk together the egg yolk and milk to make an egg wash. Lightly brush the tops of the mooncakes with the egg wash.
Bake the mooncakes for 10 minutes. Remove them from the oven and let cool for 5 minutes. Brush them again with the egg wash.
Return the mooncakes to the oven and bake for an additional 15-20 minutes, or until they turn golden brown.
Remove from the oven and let the mooncakes cool completely. Store in an airtight container for 1-2 days to allow the crust to soften before serving.
Nutrition Facts
Calories |
2907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1785 mg | 595% | |
| Sodium | 4936 mg | 215% | |
| Total Carbohydrate | 394.9 g | 144% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 162.9 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 358 mg | 28% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1242 mg | 26% | |
*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.
