mooncake recipe

Traditional Chinese mooncake with lotus paste and salted egg yolk.

Easy Mooncake Recipe

golden syrup

tsp lye water (kansui)

vegetable oil

cake flour

store-bought lotus paste (See note)

Egg wash to brush the mooncake

Mix golden syrup, lye water, and vegetable oil...

Mix golden syrup, lye water, and vegetable oil accurately in a mixing bowl.

Sieve the flour. Add all at once to...

Sieve the flour. Add all at once to the above mixture. 

Combine all the ingredients. 

Place the dough on a piece of cling...

Place the dough on a piece of cling wrap. Refrigerate for thirty minutes to let the dough relax. 

Wash the salted egg yolk with water to...

Wash the salted egg yolk with water to remove the white sticking to the yolk. Pat dry. 

Wrap the yolk with the lotus paste

Then roll it into a ball. Set aside. 

Roll out the pastry in between two plastic...

Roll out the pastry in between two plastic sheets or cling wraps. 

Remove the cling film on top, fold the...

Remove the cling film on top, fold the pastry toward the filling.

Pinch away the excess pastry where the pastry...

Pinch away the excess pastry where the pastry is double folded to ensure consistent thickness. 

Roll the mooncake with your palms to form...

Roll the mooncake with your palms to form a ball. 

Roll the mooncake on a surface dusted with...

Roll the mooncake on a surface dusted with flour. 

Plunge the piston of the mold to the...

Plunge the piston of the mold to the flour, and shake off the excess. 

Place the dough on the baking tray.

Put the mooncake mold on the dough and...

Put the mooncake mold on the dough and plunge the piston downward.  The dough will take the shape of the mold, and the pattern will be imprinted on the surface.

Bake it at the middle rack, 175°C/350°F top...

Bake it at the middle rack, 175°C/350°F top and bottom temperature for five minutes or until the surface starts to firm up.  

Remove the mooncake from the oven and brush...

Remove the mooncake from the oven and brush the surface of the mooncake with egg wash. 

Bake for another ten minutes or until golden...

Bake for another ten minutes or until golden brown.

Remove the cake from the oven to cool...

Remove the cake from the oven to cool at room temperature.

Transfer the mooncake to an airtight container and...

Transfer the mooncake to an airtight container and keep for three days before serve.

https://mediavine-res.cloudinary.com/video/upload/smh3qmkfnj1ry2whh0tp.mp4

Mooncake is the indispensable Chinese dessert served during the mid-autumn festival which falls on the 15th of August of the Chinese lunar calendar. This is the perfect time for me to pen down my mooncake recipe to share with you.

The truth is, making mooncakes does require some skill, and tedious if you start from scratch. Therefore, this mooncake recipe is about how to make the traditional Cantonese style mooncakes by using the ready-made filling, with simplified steps so that it's easy and time-saving. 

Recipe and cook's notes at:
https://tasteasianfood.com/mooncake-recipe/

Ingredients:
Dough:
60g golden syrup
1/4 tsp lye water (kansui)
24g vegetable oil
100g cake flour
Filling:
10 salted egg yolk
220g store-bought lotus paste (See note)
Egg wash to brush the mooncake

Instructions:
For the dough:
- Mix golden syrup, lye water, and vegetable oil accurately in a mixing bowl.
- Sieve the flour. Add all at once to the above mixture. 
- Combine all the ingredients. 
- Place the dough on a piece of cling wrap. Refrigerate for thirty minutes to let the dough relax. 
For the filling:
- Wash the salted egg yolk with water to remove the white sticking to the yolk. Pat dry. 
- Wrap the yolk with the lotus paste
- Then roll it into a ball. Set aside. 
Wrapping:
- Roll out the pastry in between two plastic sheets or cling wraps. 
- Remove the cling film on top, fold the pastry toward the filling.
- Pinch away the excess pastry where the pastry is double folded to ensure consistent thickness. 
- Roll the mooncake with your palms to form a ball. 
Baking:
- Roll the mooncake on a surface dusted with flour. 
- Plunge the piston of the mold to the flour, and shake off the excess. 
- Place the dough on the baking tray.
- Put the mooncake mold on the dough and plunge the piston downward.  The dough will take the shape of the mold, and the pattern will be imprinted on the surface.
- Bake it at the middle rack, 175°C/350°F top and bottom temperature for five minutes or until the surface starts to firm up.  
- Remove the mooncake from the oven and brush the surface of the mooncake with egg wash. 
- Bake for another ten minutes or until golden brown.
- Remove the cake from the oven to cool at room temperature.
- Transfer the mooncake to an airtight container and keep for three days before serve.

================
Website: https://tasteasianfood.com/
https://www.facebook.com/TasteOfAsianFood/
https://twitter.com/KwanKaPang
https://plus.google.com/u/0/115952786059763150760/posts
https://www.instagram.com/kwankapang/

Mooncake recipe - How to make Chinese mooncake (Quick and easy)

A delicious Mooncake recipe with a chocolate brownie in the middle of a crispy shortbread cookie on the outside that melts with every bite.

Mooncake Brownie Shortbread Cookies

all-purpose flour (plus more as needed)

cornstarch

salt

unsalted butter (2 sticks, softened)

sugar

vanilla extract

box brownie mix

Add flour, cornstarch and salt to a medium bowl, and whisk to combine. Set aside. Combine butter, granulated sugar in the bowl of a stand mixer fitted. Cream the butter mixture on medium-high speed until light and fluffy, 2 to 3 minutes. Add vanilla  medium speed until well combined. Add the flour mixture to the butter mixture and beat on low speed just until combined.

Scrape the bowl and fold a few times to make sure everything is well combined.

Wrap dough in plastic wrap, flatten into a disk, and chill until firm, at least 1 hour.

Cut dough into 8 pieces. Take one piece out and return the rest to the refrigerator.

Take each piece into a ball between your hands. One at a time, dip a ball of dough into flour and set on the work surface. Roll out into a circular shape.

Prepare the Cookie Dough

Let the brownie mix cool off where you can handle it by hand. Scoop with a spoon and form a ball.

Set the balls aside so you can use them for the center.

Prepare the Brownie Balls

Take the dough in one hand and place the brownie ball in the center. Cover the brownie by pinching the dough in one direction until a ball has been formed.

Dip cookie stamp in flour, remove and press down on the ball of dough until it is about 1-inch thick. Remove stamps. Transfer mooncake to a parchment baking sheet, arranging them about 1 1/2 inches apart. Repeat with remaining dough.

Once you have stamped out all the cookies, chill in the freezer until very firm, about 10 minutes. Set the oven at 350 º degrees.

When cold, brush off any excess flour with a dry pastry brush.

Bake mooncakes until they turn golden underneath, about 12 to 15 minutes, switching the baking sheets from front to back and top to bottom halfway through baking time.

Remove the mooncakes and cool for a few minutes on a wire rack. EnJoY!

Combining the Brownie Ball and Cookie Dough

A step by step guide on how to create mooncakes! Filled with sweet lotus paste and salted duck eggs, they are the perfect way to enjoy the Mid Autumn festival.

Traditional Mooncake Recipe (with and without salted eggs)

lotus seeds

peanut oil

½ tbsp honey

golden syrup ((¼ cup))

g peanut oil ((2 tbsp))

g lye water ((1 tsp))

120 g all purpose flour ((1 cup))

duck egg yolks (optional)

whole milk

Soak dried lotus seeds overnight in water.

The next day, drain the lotus seeds. Check and remove the green buds in the middle of the lotus seeds. Add them to a sauce pan with fresh water that just covers the lotus seeds. Simmer for 2 hours.

Once done simmering, blend the lotus seeds and water until it is a smooth texture. Pour the lotus seed puree through a fine mesh sieve into a saute pan.

Over medium heat, reduce the lotus mixture until it is 2/3 the original amount until it is as thick as a very thick soup. Add the peanut oil 1 tbsp at a time and stir after each tbsp is added. Make sure to stir consistently so an even amount of moisture evaporates from the lotus paste.

Next, add the salt, sugar, and honey. Stir and flip the mixture constantly until it becomes a paste. The paste should be done once it starts to pull away from the pan and hold its shape. Set aside to cool in the fridge for at least an hour.

While the paste is cooling, make the mooncake skin. Combine golden syrup, peanut oil, and lye water in a small bowl. Mix until incorporated. Add the flour and mix until a dough forms. Set aside to cool in the fridge for 30 minutes.

Making the lotus paste and mooncake skin

Once the ingredients are cool, take out your ingredients. This should include your salty eggs, lotus paste, and mooncake skin dough.

Using a scale, weigh out the ingredients for each mooncake. Place the egg and some lotus paste on the scale. Combined, they should weigh 30 grams. If you are using only lotus paste, use 30 grams of lotus paste. Adjust the amount of lotus paste if both weigh more or less than 30 grams. Add some mooncake skin dough to the scale. The total weight of all 3 ingredients should be 50 grams. Adjust the amount of skin dough if it is more or less.

After you have weighed out the ingredients for 1 mooncake, form the mooncake. Roll the lotus paste into a ball and flatten it so it becomes a disk. Place the salty egg in the center of the disk and enclose the egg with the lotus paste. Once enclosed, roll it between your hands to create a smooth ball. If you are using only lotus paste, roll the lotus paste into a ball and proceed to the next step.

Roll the mooncake dough between your hands to form a ball. Flatten it so it becomes a disk and enclose the lotus paste ball with the disk. The disk won’t completely enclose the lotus paste ball, so you’ll need to gently press the outside of the ball to stretch the skin over the lotus paste. The motion you want to make is similar to how you would put a rubber band onto a ball or a cylinder. You roll your fingers over the rubber band until it reaches the position you’re aiming for. Once you get skin around the lotus paste, roll between your hands to form a smooth ball.

Repeat this process for every mooncake until you run out of lotus paste or dough. Now it’s time to put them in the molds! Prepare a baking sheet by covering it with parchment paper. Make sure to have your molds ready.

Coat the mold with a light layer of flour. Shake out the excess. This will help the mooncake to release easily from the molds.

Place each mooncake into the molds and press down firmly onto the baking sheet. Next, lift the mooncake a little bit and push it out of the molds. Repeat this for every mooncake. Make sure to brush off excess flour from the tops of the mooncakes.

Let the mooncakes cool in the fridge for at least 30 minutes to an hour. I like to cool mine for an hour. The purpose of this step is to make sure the pattern on top holds in the oven.

Forming the mooncakes

Preheat the oven to 350 degrees F (177 degrees C).

Bake the mooncakes for 5 minutes.

Make the egg wash by combining 1 egg yolk and 3 tbsp of whole milk. Whisk until smooth.

Take the mooncakes out and brush them lightly on top with the egg wash.

Put them back in the oven and bake for another 12 minutes.

Cool them for 5 minutes on the baking sheet and then on a cooling rack to cool completely.

For the best results, put them in the fridge to rest for 24 hours before eating.

Baking the mooncakes

We just finished making this recipe. The mooncake skin came out very crumbly. How do I fix that?

These moon cakes look absolutely stunning and beautiful and delicious 👍😍😋
Can’t wait to make them! As always, thanks for sharing your ideas and recipes ❤️

(Review provided by family member of Cooking Therapy.)

This is a great recipe Mid-Autumn Festival is coming up soon I followed this recipe and it tasted good!

Beautiful presentation and easy to follow recipe 😍👍
Very much enjoy your site and have learned a lot. Thank you 😊

(Review provided by family member of Cooking Therapy.)

The dough came out an absolute sticky mess. I was apprehensive with this recipe bc the measurements weren’t weighed and went against my better jugement. 

P.s. this recipe shouldn’t be tagged as gluten free since it falls for AP flour.

I was a bit disappointed with the dough of this recipe. Not sure if the portions are correct since each time I tried to follow it (and exactly), the dough always turned out too wet and sticky to mold. Had better success with other recipes.

Look delicious and yummy.

(Review provided by family member of Cooking Therapy.)

https://www.youtube.com/watch?v=4ZZxU1ww21Y

How to make MOONCAKES just in time for the Mid Autumn Festival #shorts #mooncake #midautumnfestival

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