Description
Mooncakes are traditional Chinese pastries enjoyed during the Mid-Autumn Festival, symbolizing unity and harmony. Featuring a golden crust encasing rich fillings like lotus seed paste and salted egg yolks, these festive treats have historical roots dating back to the Tang dynasty. Sharing mooncakes with loved ones under the full moon is a cherished cultural ritual that fosters connection and celebration.
Ingredients
Scale
Dough
- 500g flour
- 200g golden syrup
- 100g peanut oil
- 250ml water
Fillings
- 300g lotus seed paste
- 150g red bean paste
- 4 salted egg yolks
For Egg Wash
- 1 egg, beaten
Instructions
- Make the dough: In a large mixing bowl, combine the flour, golden syrup, peanut oil, and water. Stir together then knead the mixture until it forms a smooth and elastic dough. Cover and let it rest for 20-30 minutes.
- Divide dough and filling: Separate the dough and lotus seed paste into equal portions according to the number of mooncakes you want to make. Flatten a portion of dough in your palm, place a ball of lotus seed paste in the center, and wrap the dough around it securing a smooth ball.
- Add salted egg yolks: Carefully press one salted egg yolk into the center of each filled dough ball to embed it as the filling.
- Shape with molds: Lightly flour the mooncake molds to prevent sticking. Place each filled dough ball into a mold and press firmly to imprint the traditional patterns and set the shape.
- Prepare for baking: Preheat your oven to 180°C (350°F). Arrange mooncakes on a baking tray lined with parchment paper and brush them evenly with the beaten egg wash for a shiny finish.
- Bake the mooncakes: Place the tray in the oven and bake for 25-30 minutes. Bake until the mooncakes turn a beautiful golden brown and the crust is firm to the touch.
- Cool before serving: Remove the mooncakes from the oven and let them cool completely on a wire rack before serving to allow the flavors to set and the texture to firm up.
Notes
- Ensure the mooncake molds are well-floured to prevent the dough from sticking.
- Experiment with different fillings such as pineapple paste or matcha for unique flavors.
- Brush mooncakes with syrup before baking for an extra glossy finish.
- Store mooncakes in an airtight container to maintain freshness for up to a week.
- Enjoy mooncakes best paired with a cup of hot tea to balance their richness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 mooncake (approx. 100g)
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: mooncakes recipe, mid-autumn festival dessert, lotus seed paste mooncake, traditional chinese pastry, salted egg yolk mooncake
