Mooncakes

Name: Mooncakes
Cook time: 125 min
Total time: 125 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: 200g All-purpose Flour; 140g Golden Syrup; 40g Peanut Oil; 5ml Lye Water, kansui; 320g White Lotus Seed Paste; 8 Salted Duck Egg Yolks; 1 Egg Yolk; 1 tsp Water

These classic mooncakes encase smooth white lotus seed paste around a savory salted duck egg yolk, all wrapped in a tender, golden skin — a perfect balance of sweet and savory for celebrations or a special homemade treat. The crust is lightly crisp after baking and softens with time to become delightfully pillowy, making every slice an elegant bite.

These classic mooncakes encase smooth white lotus seed paste around a savory salted duck egg yolk, all wrapped in a tender, golden... Show more

Traditional Chinese Recipe

Health Grade

D- · Occasional

Rating

4.0

Time

2 hrs

Price

1,05 €

Calories

430 kcal

vegetarian

holiday/special occasion

chinese

dessert

Method

Make dough

In a large bowl, stir together the all-purpose flour, golden syrup, peanut oil, and lye water (kansui) until the mixture looks shaggy and starts coming together. Knead it gently for a minute or two, just until you have a smooth, soft dough that feels supple rather than sticky. If it seems dry, keep pressing and folding before you reach for more flour.

Rest the dough

Shape the dough into a ball, cover it, and let it rest at room temperature for 30 minutes. This gives the flour time to hydrate, which makes the dough easier to roll and less likely to crack when you wrap the filling.

Portion the filling

Divide the white lotus seed paste into 8 equal portions. Flatten each portion in your palm, tuck a salted duck egg yolk into the center, and roll it back into a tight ball so the yolk is fully enclosed. Repeat until you have 8 smooth filling balls.

Form mooncakes

Divide the rested dough into 8 equal pieces. Flatten one piece into a thin disc, set a filling ball in the center, and pinch the dough up and around it until the filling is fully covered. Roll it gently into a smooth ball, then press it firmly into a lightly floured mooncake mold and tap it out onto a lined baking sheet; repeat with the remaining dough and filling.

Mix egg wash

In a small bowl, whisk the egg yolk with the water until completely smooth. You want a thin, brushable glaze with no streaks.

Preheat the oven

Heat the oven to 375° F and let it fully come up to temperature while you finish arranging the mooncakes. Keep the lined baking sheet nearby so you can slide it in right away.

Bake and glaze

Bake the mooncakes for 10 minutes, until the tops are just starting to set and look a little matte. Remove the tray, brush a very thin layer of egg wash over the tops only, then return them to the oven for 5 minutes more until they are evenly golden and glossy.

Cool and rest

Let the mooncakes cool on the tray for 10 minutes, then move them to a rack to cool completely. For the classic soft, glossy crust, store them in an airtight container and let them rest at room temperature for 1 to 2 days before serving.