Traditional Chinese Mooncake (Printable version)

Sweet dense filling in tender pastry, enjoyed during Mid-Autumn Festival celebrations.

# What you'll need:

→ Dough

01 - 1.75 cups all-purpose flour
02 - 0.5 cup golden syrup
03 - 0.25 cup vegetable oil
04 - 1 tsp alkaline water (lye water)

→ Filling

05 - 18 oz lotus seed paste (or red bean paste)
06 - 12 salted egg yolks (optional, traditional)

→ Glaze

07 - 1 egg yolk
08 - 1 tbsp water

# Directions:

01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - In a bowl, combine golden syrup, vegetable oil, and alkaline water. Stir until smooth.
03 - Add flour to the wet ingredients and mix into a soft dough. Cover and let rest for 30 minutes.
04 - Divide lotus seed paste into 12 equal portions (about 1.5 oz each). If using, place one salted egg yolk in the center of each paste ball and shape into a ball.
05 - Divide rested dough into 12 equal pieces (about 0.9 oz each).
06 - Flatten a piece of dough into a disc. Place a filling ball in the center and wrap the dough around it, sealing completely. Repeat for all portions.
07 - Lightly dust each ball with flour. Place into a floured mooncake mold and press gently to shape. Invert to release onto the baking tray.
08 - Bake for 5 minutes, then remove and let cool for 10 minutes.
09 - Mix egg yolk and water for the glaze. Brush a thin layer over the mooncakes.
10 - Return mooncakes to the oven and bake for an additional 15-20 minutes, or until golden brown.
11 - Cool completely. Store in an airtight container for 1-2 days to allow the skin to soften before serving.

# Expert Advice:

01 -
  • The tender pastry yields to reveal that surprise salted egg yolk center, like discovering hidden treasure in each bite
  • Nothing beats the satisfaction of presenting handmade mooncakes to family who've only ever known storebought versions
02 -
  • That resting period for dough isn't optional, it's what prevents the skin from shrinking during baking
  • Let mooncakes sit in an airtight container for 1-2 days, allowing the skin to soften and flavors to meld
03 -
  • Weigh your portions precisely, uneven mooncakes bake at different rates and some will overbrown before others finish
  • If the dough feels too sticky, chill it for 15 minutes rather than adding more flour, which toughens the final texture

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