Traditional Lotus Seed Mooncakes

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large bowl, combine the all-purpose flour, golden syrup, peanut oil, and lye water.

   Ongeveer 5 min

   Tip van de kok: Mixing by hand ensures a smooth dough.

2. 2

   Mix until a soft, pliable dough forms, then cover it with plastic wrap and let it rest at room temperature for at least 1 hour.

   Ongeveer 1 uur

   Tip van de kok: Resting the dough allows the gluten to relax, making it easier to work with.

3. 3

   If using, prepare the salted duck egg yolks by rinsing them and baking them at 170°C (340°F) for 5-7 minutes, or until they just start to firm up. Let them cool.

   Ongeveer 15 min

   Tip van de kok: Baking helps to remove some of the oil and firm the yolks.

4. 4

   Divide the lotus seed paste into 8 equal portions. If using egg yolks, flatten each portion of lotus paste and wrap it around one baked salted duck egg yolk, sealing to form a ball.

   Ongeveer 10 min

   Tip van de kok: Ensure the paste completely covers the yolk to prevent cracking during baking.

5. 5

   Divide the rested dough into 8 equal portions.

   Ongeveer 2 min

   Tip van de kok: Using a kitchen scale ensures even portions for consistent mooncake size.

6. 6

   Flatten one piece of dough into a thin circle. Place a lotus seed paste ball in the center.

7. 7

   Carefully bring the edges of the dough up and around the filling, sealing it completely. Roll gently between your palms to smooth the surface and form a perfect ball.

   Ongeveer 15 min

   Tip van de kok: Work slowly to avoid tearing the dough.

8. 8

   Lightly dust a mooncake mold with flour, then press a filled dough ball firmly into the mold. Invert the mold and gently tap it to release the mooncake onto a baking sheet lined with parchment paper.

   Ongeveer 10 min

   Tip van de kok: Don't use too much flour in the mold, as it can affect the pattern clarity.

9. 9

   Repeat for the remaining mooncakes. Chill the formed mooncakes in the refrigerator for 30 minutes.

   Ongeveer 30 min

   Tip van de kok: Chilling helps the mooncakes hold their shape better during baking.

10. 10

    Preheat your oven to 180°C (350°F).

    Ongeveer 10 min

11. 11

    Bake the mooncakes for 8-10 minutes, or until lightly golden. While they bake, whisk together the egg yolk and water for the egg wash.

    Ongeveer 10 min

    Tip van de kok: Keep a close eye on them to prevent over-browning.

12. 12

    Remove the mooncakes from the oven and let them cool for 5 minutes. Brush a thin layer of egg wash over the tops, ensuring not to get too much into the crevices of the pattern.

    Ongeveer 7 min

    Tip van de kok: A very thin layer is key for a beautiful sheen; too much will obscure the pattern.

13. 13

    Return the mooncakes to the oven and bake for another 10-12 minutes, or until they achieve a rich golden-brown color.

    Ongeveer 12 min

14. 14

    Let the mooncakes cool completely on a wire rack. For best flavor and texture, store them in an airtight container at room temperature for 1-2 days before serving.

    Ongeveer 2 uur

    Tip van de kok: This 'hui you' or 'returning oil' process softens the crust and enhances the flavor.