Traditional Mooncake
Discover the art of crafting **Traditional Mooncakes**, the quintessential treat for Mid-Autumn Festival celebrations. This recipe guides you through making these beloved pastries, featuring a rich, fragrant lotus seed paste filling encased in a delicate golden dough, and enhanced by the indulgent surprise of salted egg yolks. With easy-to-follow instructions on kneading the dough, shaping the mooncakes using decorative molds, and achieving that iconic glossy finish through a double egg wash, this recipe ensures your homemade mooncakes will rival store-bought options. Perfect for gifting or enjoying with family, these mooncakes develop their best flavor after resting for a couple of days, making them an irresistible celebration of tradition and artistry. Keywords: traditional mooncake recipe, homemade mooncakes, lotus seed paste pastry, Mid-Autumn Festival treats.
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Recipe Information
Ingredients
- 160 ml Golden syrup
- 4 ml Lye water
- 65 ml Vegetable oil
- 300 g Cake flour
- 500 g Lotus seed paste
- 4 Salted egg yolks
- 1 Egg yolk
- 1 tbsp Water
Instructions
Mix the golden syrup, vegetable oil, and lye water in a large bowl until well incorporated.
Gradually add the cake flour to the syrup mixture, stirring continuously until a dough forms.
Knead the dough gently until smooth. Cover it with plastic wrap and let it rest for at least 1 hour.
Divide the lotus seed paste into 8 equal portions. Flatten each portion slightly and wrap around a salted egg yolk, forming a ball. Set aside.
After resting, divide the dough into 8 equal portions. Flatten each dough piece into a circle, large enough to encase the filling, about 1/4 inch thick.
Place the lotus seed paste ball in the center of the dough circle, then carefully wrap the dough around the filling, pinching the edges to seal.
Repeat the process for each mooncake.
Lightly dust a mooncake mold with flour, place a wrapped mooncake inside, and press gently to form. Tap the mold gently to release the mooncake. Repeat with remaining mooncakes.
Preheat the oven to 180°C (356°F).
Arrange the mooncakes on a baking tray lined with parchment paper.
In a small bowl, mix the egg yolk with 1 tablespoon of water to create an egg wash.
Lightly brush the top of each mooncake with the egg wash.
Bake in the preheated oven for 10 minutes, then remove and let cool for 10 minutes.
Apply a second light coat of egg wash and return to the oven, baking for an additional 10-15 minutes or until golden brown.
Allow the mooncakes to cool completely. For best flavor and texture, store in an airtight container and let sit for 1-2 days before serving.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 35.2 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 280 mg | 6% | |
*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.
