Chinese Mooncakes—Traditional Version
Traditional Cantonese Chinese Mooncakes.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 115 g plain flour
- 28 g peanut oil ( ,around 2 tablespoons, or other vegetable oil)
- 1 tablespoon flour for coating the tool
- 75 g golden syrup
- 2 g lye water
- 8 salted egg yolks ( ,each 10g)
- 380 g bean paste or black sesame filling ( ,25g*8+30g*6)
- 1 egg yolk
- 1 tablespoon egg white
Instructions
- 1
Prepare the filling paste in the previously, lotus seed paste, mung bean paste or red bean paste.
- 2
Combine lye water, golden syrup, and vegetable oil in a small bowl and then mix with flour. Stir until well combined. Wrap with plastic wrapper and then knead several times until smooth. Set aside in fridge for 2-3 hours.
- 3
Transfer out and then divide into 14 equal balls (each one 15g)
- 4
Measure the fillings for egg yolk mooncake: paste+ egg yolk=35g. Measure the fillings for pure paste filling: paste filling=30g. Wrap the egg yolks with paste firstly. And shape all the filling into round balls. Take one portion of the wrapper, press into a round wrapper and then place one filling ball in center. Push the wrapper from bottom to top little by little until the whole ball is completely sealed. Shape it into a round ball firstly and then into an oval.Slightly dust your mooncake tool and press the rod and gently remove the cake from the tool.
- 5
Preheat oven to 180C (356F). Spray a very thin layer of water on surface to avoid cracking surface (especially you used larger amount of dusting flour). Bake for 5 minutes.
- 6
In a small bowl, whisked the egg yolk and combine with egg whites. Transfer mooncakes out and brush a very thin layer of egg wash on the surface.
- 7
Continue bake for around 15 to 20 minutes until the mooncake becomes well browned.
- 8
Transfer out to a cooling down crack to cool down completely. Place in an airtight containers. Wait for around 1 or 2 days for the pasty to become soft and oily. After the "oil return" process, keep the mooncakes in fridge up to 2 weeks.