Learn How To Make Chinese Mooncakes
As we are heading into Autumn, that means Chinese Mid-Autumn Festival is here from 15th – 17th September. This is a time where the family will come all together for dinner and enjoy the gathering under a full moon and the tale of the fairy on the moon will be told.
In addition to getting together, mooncakes will be eaten, so we have found a recipe from Huang Kitchen to teach you how to make this traditional mooncake, just click on the video below. The mooncake is a filling and sweet bake from the lotus filling, but also has a full egg yolk in there to represent the full moon (however I’m not a fan of the egg yolk, so tend to leave it out).
The recipe and instructions are below, this is a good opportunity to get the family together and spend some quality time together, so go ahead and give it a try. That just leaves us to wish you happy baking and to have a happy mid-autumn festival!!!
For the mooncake pastry you’ll need:
250g golden syrup
80g oil (preferably peanut oil)
240g all-purpose flour
120g all-purpose flour
For the filling you’ll need:
1kg lotus seed paste
50g melon seed
9 Salted egg yolks (normal egg yolks would do fine. If you would like to make salted eggs, just put the egg in it’s shell in salted water for a week or more)
For the egg wash you’ll need:
1 egg yolk
- Mooncake mould
And here’s what you do…
For the dough pastry:
- In a large bowl, add in golden syrup, peanut oil and water, then whisk together until fully blended.
- Add in the 240g of flour and stir until all has combined together.
- Cover with cling film and leave for 4 hrs.
For the filling:
- Boil the salted eggs or eggs, until yolk is solid and then remove the yolk.
- Preheat the oven to 175°C and bake the yolks for 5 minutes, then set aside when done.
- Keep the oven running and roast the melon seeds in the oven for 5 minutes
- Mix the roasted melon seeds into the lotus paste. Lightly knead to combine the melon seeds into the paste.
- Roll lotus paste into a log, divide into 9 equal pieces approximately 110g each and roll into balls.
For the dough pastry:
- After the dough pastry has been set aside for 4 hrs, mix in the 120g flour.
- Gently knead the rested dough just until it comes together and firms up.
- Divide the dough skin into 9 equal pieces, each about 45g. Roll each portion into a small ball shape.
Assembling the mooncake:
- First, take a lotus paste ball and poke a hole in the middle with your finger. Place the baked egg yolk inside.
- Roll and shape into a ball.
- Flatten skin dough on palm of hand. Then flatten further using your fingertips. Put lotus paste ball onto the flattened dough and enclose filling by gently pressing edges until filling is sealed.
- Gently push, press and squeeze the dough, holding the ball securely in your palm, until the dough skin gradually covers the lotus paste ball. Repeat this step to finish the remaining dough skin and lotus paste balls.
- Firmly push into the mooncake mould.
Baking the mooncake:
- Preheat oven to 200°C and bake for 10 minutes
- Remove the mooncakes from the oven and leave to cool on wire rack for 5 minutes.
- Beat an egg yolk.
- Lightly brush the top of mooncakes with beaten egg yolk.
- Then bake in the oven for another 10 minutes or till golden brown.