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When you see moon cakes... Mid-Autumn festival is just around the corner. Here is one truely awesome moon cake by our great chef Mr. Shiokman- Eddie. This is a new added variation fillings to traditional moon cake recipe with added dried cranberries and chopped walnuts fillings. Yummy indeed.
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Recipe below are basic for traditional moon cake. Just add some chopped cranberries and walnuts in the fillings according to own preference. wala.... yummy yummy.
https://www.shiokmanrecipes.com/2017/09/17/traditional-mooncake-revised/
https://youtu.be/R_lZfN9_ZXw
Traditional Mooncake (Revised)
Course: Moon cakes
Cuisine: Chinese
Ingredients
DOUGH
- 70 g peanut oil
- 200 g golden syrup
- 5 ml lye water
- 150 g Hong Kong flour
- 170 g plain flour
FILLING
- 1.5 kg white lotus paste
- 180 g melon seeds
- 15 salted egg yolks
- 1 tsp chinese rice wine optional
- 3 tsp sesame oil
FOR EGG WASH (Edited)
- 1 egg yolk
- 1/2 egg white
- 3/4 teaspoon sesame oil
- pinch of salt
Instructions
DOUGH
- Mix Hong Kong flour and plain flour together in a bowl.
- In another small bowl, add oil, golden syrup and lye water and mix everything well.
- Slowly add the golden syrup mixture to the flour mixture and mix evenly until it forms a dough.
- Cover the dough and set aside to rest for at least 1 hour.
- Lightly toast melon seeds in oven at 160°C for about 8 minutes. (optional step)
- FILLING
- Mix lotus paste melon seeds evenly together and set aside.
- Wash salted egg yolks in a bowl of water and transfer onto a tray.
- Drizzle a mixture of chinese rice wine (optional) and sesame oil over the egg yolks
- Steam egg yolks for about 5 minutes on medium flame. You may also bake them for 5 minutes in an air fryer.
ASSEMBLY
- Weigh portions of dough of 50 g each.
- For lotus paste filling, weigh portions of 110 g each.
- Make a hole in the lotus paste ball, insert egg yolk, wrap and roll into a ball.
- Roll a piece of dough flat and place the lotus paste ball in the centre. Wrap the filling completely by slowly pushing the dough up the sides. Gently roll into a ball and flour it lightly.
- Press the ball into a lightly floured mooncake mould. Press the mould plunger firmly (holding the base) and gently lift it up to release the moon cake.
- For wooden or plastic mould, place the ball into the cavity, level it and press firmly. Gently knock the mould to release the moon cake.
- Spray water all over the moon cakes to prevent the dough from cracking. (Edit: I have tested and found that it is better to leave out this step. You can prevent dough from cracking by lengthening cooling time to 10 to 15 minutes).
- Bake at 180°C for 10 minutes.
- Remove from oven and cool for 5 minutes. (Edit: better to cool for about 10 to 15 minutes). Brush the moon cakes with egg wash.
- Bake again for another 10 minutes until golden brown.
- Place on wire rack to cool completely before storing in airtight containers.
Recipe Notes
- Let the moon cakes rest for 2-3 days after baking to get a richer colour, texture and flavour. The skin will turn soft, shiny and moist as the oil from the moon cake is released.
- When storing, do not place parchment paper under the moon cakes as that will slow down the maturing process.
- Amount of filling depends on size of mould.
- Reduce amount of melon seeds to 100 g or 120 g, if you do not like so much seeds in the filling.
- Edit: Alternatively salted egg yolk can be rinsed with chinese cooking wine, and brushed with sesame oil before steaming or baking.