Chinese Mooncakes—Traditional Version

• Refrigerated

  • 1 tbsp Egg white
  • 1 Egg yolk
  • 8 Egg yolks, each 10g, salted

• Condiments

  • 75 g Golden syrup

• Baking & Spices

  • 380 g Bean paste or black sesame filling
  • 1 tbsp Flour
  • 115 g Plain flour

• Liquids

  • 2 g Lye water

• Other

  • 28g(around 2 tablespoons peanut oil or other vegetable oil

Found on chinasichuanfood.com

Description

Ingredients

• 115g plain flour
• 28g(around 2 tablespoons) peanut oil or other vegetable oil
• 1 tablespoon flour for coating the tool
• 75g golden syrup (homemadeor store bought)
• 2g lye water
• 8 salted egg yolks, each 10g
• 380g bean paste or black sesame filling (25g*8+30g*6)
• 1 egg yolk
• 1 tablespoon egg white

Directions

• Prepare the filling paste in the previously, lotus seed paste, mung bean paste or red bean paste.
• Combine lye water, golden syrup, and vegetable oil in a small bowl and then mix with flour. Stir until well combined. Wrap with plastic wrapper and then knead several times until smooth. Set aside in fridge for 2-3 hours.
• Transfer out and then divide into 14 equal balls (each one 15g)
• Measure the fillings for egg yolk mooncake: paste+ egg yolk=35g. Measure the fillings for pure paste filling: paste filling=30g. Wrap the egg yolks with paste firstly. And shape all the filling into round balls. Take one portion of the wrapper, press into a round wrapper and then place one filling ball in center. Push the wrapper from bottom to top little by little until the whole ball is completely sealed. Shape it into a round ball firstly and then into an oval.Slightly dust your mooncake tool and press the rod and gently remove the cake from the tool.
• Preheat oven to 180C (356F). Spray a very thin layer of water on surface to avoid cracking surface (especially you used larger amount of dusting flour). Bake for 5 minutes.
• In a small bowl, whisked the egg yolk and combine with egg whites. Transfer mooncakes out and brush a very thin layer of egg wash on the surface.
• Continue bake for around 15 to 20 minutes until the mooncake becomes well browned.
• Transfer out to a cooling down crack to cool down completely. Place in an airtight containers. Wait for around 1 or 2 days for the pasty to become soft and oily. After the oil return process, keep the mooncakes in fridge up to 2 weeks.