Traditional Mooncake | 传统月饼

Mooncakes are traditional Chinese pastries typically enjoyed during the Mid-Autumn Festival, a holiday that celebrates the harvest and the full moon. These pastries have a rich, dense filling encased in a thin, tender crust and are often imprinted with intricate designs. Mooncakes come in various flavors and fillings, with some of the most popular being lotus seed paste, red bean paste, and salted egg yolks. Here’s a step-by-step guide to making mooncake:

Ingredients

For the Dough:

• 200g all-purpose flour
• 120g golden syrup (or honey)
• 1/2 teaspoon alkaline water (lye water)
• 50g vegetable oil

For the Filling:

• 500g lotus seed paste or red bean paste
• Salted egg yolks (optional, 1 for each mooncake)

For the Egg Wash:

• 1 egg yolk
• 1 tablespoon water

Equipment

• Mooncake mold
• Baking sheet
• Parchment paper

Instructions

1. Prepare the Dough:
   • In a large bowl, combine the golden syrup, alkaline water, and vegetable oil. Mix well.
   • Add the all-purpose flour to the mixture, and stir until a dough forms.
   • Knead the dough briefly until smooth. Cover with plastic wrap and let it rest for at least 1 hour.
2. Prepare the Filling:
   • Divide the lotus seed paste or red bean paste into small portions (about 30-35g each). If using salted egg yolks, wrap a portion of the paste around each yolk to form a ball.
3. Shape the Mooncakes:
   • Divide the rested dough into small portions (about 20-25g each).
   • Flatten each portion of dough into a circle. Place a ball of filling in the center, then carefully wrap the dough around the filling, sealing the edges.
   • Dust the mooncake mold with a little flour to prevent sticking. Place the filled dough into the mold, pressing gently to form the shape and imprint the design.
   • Carefully remove the mooncake from the mold and place it on a baking sheet lined with parchment paper.
4. Bake the Mooncakes:
   • Preheat your oven to 350°F (175°C).
   • In a small bowl, mix the egg yolk with 1 tablespoon of water to make the egg wash.
   • Brush a thin layer of egg wash over the tops of the mooncakes.
   • Bake the mooncakes for 10 minutes, then remove them from the oven and let them cool for 10 minutes.
   • Brush another thin layer of egg wash on the mooncakes, then bake for an additional 10-15 minutes, or until they are golden brown.
5. Cool and Store:
   • Let the mooncakes cool completely on a wire rack.
   • Store the mooncakes in an airtight container for 1-2 days to allow the oil from the filling to soften the crust, resulting in a tender texture.

Tips

• Resting the dough: Allowing the dough to rest helps achieve a smooth, workable texture.
• Salted egg yolks: To reduce the salty taste, you can soak salted egg yolks in rice wine or cooking wine for 1-2 hours before using them.
• Flour dusting: Lightly dusting the mooncake mold with flour can prevent sticking and help release the mooncakes easily.
• Storage: Mooncakes can be stored in an airtight container at room temperature for a few days or in the refrigerator for longer shelf life.

Enjoy your homemade mooncakes, a delightful and traditional treat perfect for celebrating the Mid-Autumn Festival!