Traditional Mooncake
The Meatmen
September 2, 2019
50 minutes
medium
6 pieces
It’s almost Mid-Autumn festival, and this year we decided to show you guys how to make the classic lotus filling mooncake and yes, we like ours with salted egg yolk! This is perfect to make as gifts to loved ones and the best thing is that it’s pretty easy to make and not too time consuming. We used a traditional wooden mould for ours, but feel free to use a plastic mould which makes it way easier to remove the mooncakes.
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Ingredients
Adjust Servings
| 70g groundnut oil | |
| 150g dark golden syrup | |
| 10g alkaline water | |
| 240g bread flour | |
| 20g full cream milk powder | |
| 510g lotus paste | |
| 6salted egg yolks | |
| Extra bread flour for dusting | |
| 1lightly beaten egg (egg wash) |
Directions
1.
Whisk bread flour and milk powder together. In a separate bowl, golden syrup, mix oil and alkaline water together.
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2.
Add wet mixture to dry mixture, mix well until dough forms. Knead briefly.
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3.
Divide dough into 50g portions. Cling wrap to prevent them from drying out.
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4.
Roll dough into a ball, dust a rolling pin lightly. Flatten the dough into a thin circle. Wrap 1 salted egg yolk in 85g of lotus paste and then wrap lotus ball with dough. Roll into a smooth ball.
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5.
Dust the ball in bread flour. Press firmly into the mooncake mould. For the traditional mould, knock the mould in four different directions. For the plunger mould, push the mooncake out of the mould.
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6.
Lay mooncakes on a lined baking tray. Spray a little water on the mooncakes just before baking. Bake at 200°C for 5 minutes to set the patterns. Remove from the oven, brush the tops of the mooncakes lightly with beaten egg. Bake for another 10 to 15 minutes or until dark golden brown.
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7.
Remove mooncakes from oven and set aside to cool.
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