Mooncakes, a traditional Chinese delicacy, are consumed during the Mid-Autumn Festival and are a sign of family reunions and harmony. Usually filled with a mixture of nuts, sweet lotus seed paste, or red bean paste, these spherical, baked pastries also have a salted egg yolk in the middle, symbolizing the full moon. You can make delectable traditional mooncakes with a salted egg yolk filling and lotus seed paste by following this recipe.
INGREDIENTS:
For the Dough:
• 2 cups all-purpose flour
• 1/3 cup golden syrup (or honey)
• 1/4 cup vegetable oil
• 1/2 tsp alkaline water (or baking soda dissolved in water)
For the Filling:
• 1 1/2 cups lotus seed paste (store-bought or homemade)
• 6 salted egg yolks (optional)
• 1 tbsp Chinese rice wine or cooking wine (for soaking egg yolks).
For the Egg Wash:
• 1 egg yolk
• 1 tbsp water
• Optional Tools:
• Mooncake molds (50g or 100g, depending on the size you want)
INSTRUCTIONS:
1. Prepare the Salted Egg Yolks (Optional):
• If you're using salted egg yolks, rinse them under cold water to remove any coating. Soak the yolks in Chinese rice wine for about 15 minutes. This helps remove any fishy smell and adds a slight fragrance.
• Preheat the oven to 350°F (175°C) and bake the egg yolks for 5 minutes. Let them cool, then cut each yolk in half for smaller mooncakes, or leave them whole for larger mooncakes.
2. Make the Dough:
• In a large bowl, combine the golden syrup, vegetable oil, and alkaline water. Stir until well combined.
• Gradually add the all-purpose flour, mixing until it forms a soft dough. Do not overmix, as this can make the dough tough.
• Wrap the dough in plastic wrap and let it rest for at least 30 minutes. This makes the dough easier to work with and ensures a smooth texture.
3. Assemble the Mooncakes:
• Divide the lotus seed paste into equal portions (about 30g each for smaller mooncakes or 60g for larger ones). Roll each portion into a ball.
• If using salted egg yolks, press a hole into each lotus paste ball and place a salted egg yolk inside, then roll it back into a smooth ball.
• Divide the dough into equal portions (about 15g for smaller mooncakes or 25g for larger ones).
• Flatten each piece of dough into a thin circle using your hands or a rolling pin. Wrap the dough around the lotus seed filling, carefully sealing the edges. Roll the filled dough into a smooth ball.
4. Mold the Mooncakes:
• Lightly dust the mooncake mold with flour to prevent sticking.
• Place a filled dough ball into the mooncake mold, pressing it gently but firmly to shape it. Press the mold's plunger down to imprint the design, then release the mooncake onto a baking sheet lined with parchment paper.
• Repeat with the remaining dough and filling, ensuring each mooncake is evenly spaced on the baking sheet.
5. Bake the Mooncakes:
• Preheat your oven to 350°F (175°C).
• Brush the mooncakes lightly with water to prevent them from cracking during baking.
• Bake the mooncakes for 10 minutes, then remove them from the oven to cool for 10 minutes.
• After cooling, brush the mooncakes with egg wash (a mixture of egg yolk and water), then return them to the oven and bake for another 10-15 minutes until they turn golden brown.
6. Cool and Store:
• Allow the mooncakes to cool completely before storing them. Freshly baked mooncakes may have a dry texture, but they will soften after 1-2 days as the oil in the filling and dough redistributes. Store the mooncakes in an airtight container for 2-3 days before serving.
Tips:
• Homemade Lotus Paste: If you prefer to make lotus seed paste at home, soak dried lotus seeds overnight, remove their skins, and cook them until soft. Blend into a smooth paste, then cook with sugar and oil until thick.
• Other Fillings: You can also use red bean paste, jujube paste, or a mixed nut filling as alternatives to lotus seed paste.
• Mold Size: Adjust the dough and filling proportions based on the size of your mooncake mold. For a 50g mold, use 35g of filling and 15g of dough; for a 100g mold, use 75g of filling and 25g of dough.
HAPPY COOKING.
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