📝 About This Recipe
A cornerstone of the Mid-Autumn Festival, these traditional Cantonese-style mooncakes feature a thin, tender crust surrounding a rich, velvety lotus seed filling. The intricate patterns on the golden-brown exterior symbolize unity and prosperity, while the optional salted egg yolk hidden inside represents the full moon. Mastering this delicacy is a rite of passage for any pastry enthusiast, offering a perfect balance of nutty sweetness and savory depth.
🥗 Ingredients
For the Golden Crust
- 140 grams Golden syrup (invert sugar syrup)
- 1/2 teaspoon Lye water (Kansui, essential for color and texture)
- 50 ml Vegetable oil (neutral oil like peanut or canola)
- 200 grams All-purpose flour (sifted)
The Filling
- 600 grams Lotus seed paste (store-bought or homemade)
- 12 pieces Salted duck egg yolks (pre-steamed for 5 minutes)
- 1 tablespoon Shaoxing wine (to mist the yolks)
Egg Wash & Finishing
- 1 Egg yolk (large)
- 1 tablespoon Milk
- 2 tablespoons Cornstarch (for dusting the mold)
👨🍳 Instructions
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1
In a medium bowl, whisk together the golden syrup, lye water, and vegetable oil until thoroughly emulsified and slightly thickened.
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2
Sift the flour into the liquid mixture. Use a spatula to fold gently until a soft dough forms. Do not overwork the gluten. Wrap in plastic film and let it rest at room temperature for at least 45 minutes to 2 hours.
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3
While the dough rests, prepare the yolks. Mist the salted egg yolks with Shaoxing wine to remove any fishy scent, then steam for 5 minutes. Let them cool completely.
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4
Divide the lotus seed paste into 12 equal portions (about 50g each). Flatten a portion of paste, place an egg yolk in the center, and roll it into a smooth ball.
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5
Divide the rested dough into 12 equal portions (about 20-25g each). The ratio should be roughly 3 parts filling to 1 part crust.
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6
Roll a piece of dough into a ball, then flatten it into a thin disc. Place a filling ball in the center.
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7
Carefully wrap the dough around the filling, using your thumb and index finger to push the dough upward until the filling is completely sealed. Ensure there are no air bubbles.
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8
Lightly dust the mooncake ball and your mooncake mold with cornstarch. Shake off any excess.
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9
Insert the ball into the mold. Place the mold on a parchment-lined baking sheet and press down firmly for 5 seconds. Gently release the mooncake.
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10
Preheat your oven to 375°F (190°C). Lightly spray the mooncakes with a fine mist of water to prevent the crust from cracking.
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11
Bake for 5 minutes. Remove from the oven and let cool for 10 minutes. This 'rest' is crucial for the pattern to set.
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12
Whisk the egg yolk and milk together. Use a soft pastry brush to apply a very thin, even layer of egg wash over the raised patterns. Do not let the wash pool in the crevices.
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13
Reduce oven temperature to 325°F (165°C) and bake for another 10-15 minutes until the mooncakes are a beautiful golden brown.
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14
Cool completely on a wire rack. Store in an airtight container for 2-3 days before eating. This process, called 'Hui You' (returning oil), allows the crust to soften and become shiny.
💡 Chef's Tips
Always use a digital scale for precision as the ratio of crust to filling is vital for a clean mold release. If the dough is too sticky after resting, add a tiny bit more flour, but be careful not to make it dry. Apply the egg wash with a light touch; too much liquid will blur the beautiful intricate details of your mold. Do not skip the 2-3 day waiting period; fresh mooncakes are hard and dry, while aged ones are tender and fragrant.
🍽️ Serving Suggestions
Serve with a hot pot of Tieguanyin or Oolong tea to cut through the richness of the lotus paste. Slice into small wedges to share, as mooncakes are traditionally enjoyed in small portions. Pair with fresh seasonal fruits like pomelo or grapes for a refreshing contrast. Display on a wooden lacquer tray to emphasize the traditional aesthetic of the snack.