Traditional Mooncakes
These traditional mooncakes feature a rich lotus seed paste filling encased in a delicate, golden-brown pastry. They are a classic treat enjoyed during the Mid-Autumn Festival, offering a perfect balance of sweetness and texture. This recipe yields beautifully crafted mooncakes perfect for sharing.
En original opskrift af Forkin
- Tid i alt
- 3 t. 25 min.
- Portioner
- 8
- Sværhedsgrad
- Svær
Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
dough
- 150 gall-purpose flour
- 100 ggolden syrup
- 30 mlvegetable oil
- 2 mllye water
filling
- 500 gsweetened white lotus seed paste
- 8 stk.cooked salted duck egg yolk(valgfrit)
egg wash
- 1 stk.egg yolk
- 1 spsk.milk
Udstyr
mooncake mold · pastry brush · plastic wrap · large bowl · spatula · wire rack · baking sheet · parchment paper · whisk · oven
Fremgangsmåde
Trin for trin
- 1
In a large bowl, combine the golden syrup, vegetable oil, and lye water for the dough. Whisk until well combined.
Ca. 2 min.
- 2
Add the all-purpose flour to the wet ingredients and mix with a spatula until a rough dough forms. Do not overmix.
Ca. 3 min.
- 3
Lightly knead the dough on a clean surface for about 5 minutes until it comes together and is smooth. Cover with plastic wrap and let it rest at room temperature for at least 60 minutes.
Ca. 1 t. 5 min.
Kokkens note: Resting the dough allows the gluten to relax, making it easier to work with.
- 4
Divide the lotus seed paste into 8 equal portions. If using, wrap each cooked salted duck egg yolk with one portion of lotus seed paste, ensuring the yolk is fully covered.
Ca. 10 min.
Kokkens note: Aim for a smooth, even coating of paste around the yolk.
- 5
Divide the rested dough into 8 equal portions. On a lightly floured surface, flatten one portion of dough into a thin circle.
Ca. 5 min.
- 6
Place a portion of the lotus seed paste (with or without yolk) in the center of the dough circle. Carefully bring the edges of the dough up and around the filling, pinching to seal completely.
Ca. 8 min.
Kokkens note: Ensure there are no cracks in the dough to prevent the filling from leaking during baking.
- 7
Lightly dust a mooncake mold with flour, then press the filled dough ball into the mold. Press down firmly to create a clear pattern, then gently push the mooncake out.
Ca. 7 min.
Kokkens note: Dusting the mold prevents sticking and helps achieve a crisp pattern.
- 8
Repeat the process for the remaining dough and filling. Preheat your oven to 180°C (350°F).
Ca. 5 min.
- 9
Place the mooncakes on a baking sheet lined with parchment paper. Bake for 10 minutes.
Ca. 10 min.
- 10
While the mooncakes are baking, whisk together the egg yolk and milk for the egg wash.
Ca. 1 min.
- 11
Remove the mooncakes from the oven. Let them cool for 5 minutes, then lightly brush the tops with the egg wash. Be careful not to over-apply.
Ca. 5 min.
Kokkens note: A light brush helps define the pattern without making the crust soggy.
- 12
Return the mooncakes to the oven and bake for another 10-15 minutes, or until golden brown.
Ca. 15 min.
Kokkens note: Keep an eye on them to prevent burning due to the sugar content.
- 13
Remove from the oven and let cool completely on a wire rack. For best flavor and texture, store in an airtight container for at least 1-2 days before serving.
Ca. 2 t.
Kokkens note: The 'oil return' process after resting improves the mooncake's moistness and shine.
Bevar den gode smag
Store mooncakes in an airtight container at room temperature.