Dessert

Traditional Mooncakes

Name: Traditional Mooncakes
Prep time: 1 h
Cook time: 25 min
Total time: 3 h 25 min
Yield: 8 porsiyon
Cuisine: chinese
Ingredients: 150 g all-purpose flour; 100 g golden syrup; 30 ml vegetable oil; 2 ml lye water; 500 g sweetened white lotus seed paste; 8 adet cooked salted duck egg yolk (isteğe bağlı); 1 adet egg yolk; 1 yemek kaşığı milk

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 25 dk.
Porsiyon: 8
Zorluk: Zor

Alerjen bilgisi: yumurta, gluten ve süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

dough

150 gall-purpose flour
100 ggolden syrup
30 mlvegetable oil
2 mllye water

filling

500 gsweetened white lotus seed paste
8 adetcooked salted duck egg yolk(isteğe bağlı)

egg wash

1 adetegg yolk
1 yemek kaşığımilk

Ekipman

mooncake mold · pastry brush · plastic wrap · large bowl · spatula · wire rack · baking sheet · parchment paper · whisk · oven

Hazırlanışı

Adım adım

1
In a large bowl, combine the golden syrup, vegetable oil, and lye water for the dough. Whisk until well combined.
Yaklaşık 2 dk.
2
Add the all-purpose flour to the wet ingredients and mix with a spatula until a rough dough forms. Do not overmix.
Yaklaşık 3 dk.
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.
Yaklaşık 1 sa. 5 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
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.
Yaklaşık 8 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
Aşçının notu: 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).
Yaklaşık 5 dk.
9
Place the mooncakes on a baking sheet lined with parchment paper. Bake for 10 minutes.
Yaklaşık 10 dk.
10
While the mooncakes are baking, whisk together the egg yolk and milk for the egg wash.
Yaklaşık 1 dk.
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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 2 sa.
Aşçının notu: The 'oil return' process after resting improves the mooncake's moistness and shine.

Tazeliğini koruyun

Saklama

Store mooncakes in an airtight container at room temperature.