Traditional Chinese Mooncake Pastry (Printable Version)
Golden pastry filled with sweet lotus paste and salted egg yolk, a cherished Chinese festive delicacy.
# What You Need:
→ Dough
01 - 7 ounces all-purpose flour
02 - 1/2 cup golden syrup
03 - 1/4 cup vegetable oil
04 - 1 teaspoon alkaline water (lye water)
→ Filling
05 - 18 ounces lotus seed paste (or red bean paste)
06 - 12 salted egg yolks (optional, traditional)
→ Glaze
07 - 1 egg yolk
08 - 1 tablespoon water
# How-To Steps:
01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - In a bowl, combine golden syrup, vegetable oil, and alkaline water. Stir until smooth.
03 - Add flour to the wet ingredients and mix into a soft dough. Cover and let rest for 30 minutes.
04 - Divide lotus seed paste into 12 equal portions (about 1.4 ounces each). If using, place one salted egg yolk in the center of each paste ball and shape into a ball.
05 - Divide rested dough into 12 equal pieces (about 0.9 ounces each).
06 - Flatten a piece of dough into a disc. Place a filling ball in the center and wrap the dough around it, sealing completely. Repeat for all portions.
07 - Lightly dust each ball with flour. Place into a floured mooncake mold and press gently to shape. Invert to release onto the baking tray.
08 - Bake for 5 minutes, then remove and let cool for 10 minutes.
09 - Mix egg yolk and water for the glaze. Brush a thin layer over the mooncakes.
10 - Return mooncakes to the oven and bake for an additional 15-20 minutes, or until golden brown.
11 - Cool completely. Store in an airtight container for 1-2 days to allow the skin to soften before serving.
# Helpful Tips:
01 -
- These homemade mooncakes taste infinitely better than store-bought ones, with a tender skin that softens beautifully after a day or two
- The process feels meditative and rewarding, like crafting little edible gifts for the people you care about most
02 -
- Let mooncakes rest in an airtight container for 1-2 days before serving, this resting period is crucial for the skin to soften and develop the proper texture
- Work quickly with the dough as it can become sticky and difficult to handle if it warms up too much
03 -
- If your dough cracks while wrapping, let it rest longer or knead in a few drops of oil to increase pliability
- Room temperature ingredients blend more smoothly, so take everything out of the fridge about 30 minutes before starting