Traditional Mooncakes (月饼)

Traditional Mooncakes (月饼)

 

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Mooncake (月饼) is often consumed during Mid-Autumn Festival (中秋节), with the full moon on the night of a 15th day of the 8th lunar month, as well as the traditions of moon gazing.

Check out Snowskin Mooncake (冰皮月饼):
http://youtu.be/eOvwvPTcD-w

Video instruction for salted egg yolk in mooncake:

Traditional Mooncakes (月饼)
Serves 12
50 grams mooncake mould
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For the dough
  1. 100g of plain flour
  2. 4ml of alkaline water
  3. 70g of golden syrup
  4. 25ml of vegetable oil
  5. ¼ tsp of vanilla extract
For filling
  1. 430g lotus paste or any paste that you like
  2. (I'm using lotus and red bean)
Egg wash
  1. 1 egg and 1 tbsp water
Instructions
  1. In a bowl, add golden syrup, alkaline water, and vanilla extract, stir to well combine. Add in oil, mix well.
  2. Add in plain flour, mix with a spatula to form a soft dough. Gently knead the dough using a spatula till smooth, about 30 seconds.
  3. Wrap with cling wrap and leave to rest for at least 3 hours.
  4. Preheat your oven to 180C/160CFan-forced.
  5. Dust the dough with some flour. Give the dough a few light kneading to smooth it.
  6. Divide dough into 15g pieces. Shape each dough into a ball.
  7. Divide the filling paste into 35g pieces. Shape each dough into a ball.
  8. Roll each dough over some flour. Dust hand with flour and flatten each dough into a small disc. Wrap it around the filling and shape it into a ball. Dust hand with some flour to avoid the dough from sticking.
  9. Lightly dust the wrapped dough with some flour. Place it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper.
  10. Spray some water on the mooncakes. This will help to prevent the mooncakes from cracking during baking.
  11. Bake it for 10mins. Remove from oven and leave to cool for 25 minutes. This is to prevent the filling to expand so that the crust will not crack.
  12. Brush the top with some egg wash. Return to oven and continue to bake for another 12 - 15mins until golden brown.
  13. Leave the mooncake to cool completely and store in air tight containers. Wait for a day for the mooncakes' skin to soften before serving.
If you want to add egg yolks in it
  1. You need to divide the egg yolks and white and steam the yolks for 5 minutes then cool.
  2. Reduce the amount of filling paste. Both paste and yolk add up to 35 grams. (For mini mooncake, I suggest you to half the yolk for each cake after you cooked)
  3. Flatten the round paste, in the center add one egg yolk. Roll into ball.
  4. Follow the rest of the steps in the video.
Notes
  1. Makes 12-13 mini mooncakes (50 grams mould)
TheZongHan http://thezonghan.com/
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3 thoughts on “Traditional Mooncakes (月饼)

  1. Traditional Mooncakes (月饼) Sandra

    Hi I saw your traditional Mooncake receipe and I want to check with you ur mould is small or big cos I bought the small mould but lotus paste seems to be a bit too much, and if I use e big mould how about the receipe any changes?

    Reply
  2. Traditional Mooncakes (月饼) Lisa

    Hi Mr. Zhong Han,

    Could i have your recipe and method to do the Lotus or Bean Paste for Moon Cake filling ?

    Thank you

    Reply
  3. Traditional Mooncakes (月饼) raina shahila

    Hi zhong han, I’ve try your mooncake recepie. Thanks for sharing it. Some of my mooncake is good.. but some not. Is it because I take out the mooncake from the mould and do it again? They can’t stand still. But the rest is in good shape and delicious too.:)

    Reply

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