Traditional Chinese Mooncake with Lotus Paste (Print Version)
Golden tender pastry wrapped around sweet lotus paste, optionally with salted egg yolk centers.
# What You Need:
→ Dough
01 - 1.75 cups all-purpose flour
02 - 0.5 cup golden syrup
03 - 0.25 cup vegetable oil
04 - 1 tsp alkaline water (lye water)
→ Filling
05 - 18 oz lotus seed paste (or red bean paste)
06 - 12 salted egg yolks (optional, traditional)
→ Glaze
07 - 1 egg yolk
08 - 1 tbsp water
# How to Make It:
01 - Preheat oven to 350°F. Line a baking tray with parchment paper.
02 - In a bowl, combine golden syrup, vegetable oil, and alkaline water. Stir until smooth.
03 - Add flour to the wet ingredients and mix into a soft dough. Cover and let rest for 30 minutes.
04 - Divide lotus seed paste into 12 equal portions (about 1.4 oz each). If using, place one salted egg yolk in the center of each paste ball and shape into a ball.
05 - Divide rested dough into 12 equal pieces (about 0.9 oz each).
06 - Flatten a piece of dough into a disc. Place a filling ball in the center and wrap the dough around it, sealing completely. Repeat for all portions.
07 - Lightly dust each ball with flour. Place into a floured mooncake mold and press gently to shape. Invert to release onto the baking tray.
08 - Bake for 5 minutes, then remove and let cool for 10 minutes.
09 - Mix egg yolk and water for the glaze. Brush a thin layer over the mooncakes.
10 - Return mooncakes to the oven and bake for an additional 15-20 minutes, or until golden brown.
11 - Cool completely. Store in an airtight container for 1-2 days to allow the skin to soften before serving.
# Expert Hints:
01 -
- The tender pastry gives way to that impossibly rich, sweet filling thats somehow comfort and celebration in one bite
- Making something traditionally reserved for skilled pastry chefs feels like unlocking a secret part of Chinese culinary heritage
02 -
- Resting the dough is non-negotiable, skip it and your mooncakes will crack or develop those unappealing little white spots
- The alkaline water can be tricky to find, but it makes the difference between homemade and authentic
03 -
- If your dough feels too sticky, chill it for 10 minutes before wrapping the filling
- Room temperature ingredients prevent the syrup from seizing up when you mix everything