50gneutral cooking oilsuch as sunflower, canola, vegetable, peanut, rapeseed oil, etc.
220gall-purpose flouraka plain flour (see note 3)
You also need
20salted egg yolksready-to-use ones (see note 4)
Cornstarchfor dusting
1egg yolkfor brushing
Instructions
Cook the paste (skip if using shop-bought one)
Soak dried lotus seeds in water overnight. Drain well and remove the green bit in the center (if any).
Cook the seeds in simmering water (enough to cover) until soft (about 30-40 minutes). Drain then puree them in a food processor (add a little water if necessary).
Transfer the puree into a non-stick pan. Cook over medium heat. Add sugar and oil in batches. Stir and flip constantly. Once the paste becomes dry and holds in shape, remove from the heat to cool (see note 3 & 4).
Prepare the dough
Mix golden syrup, oil and lye water until well incorporated. Add flour. Combine and knead briefly to form a soft dough (see note 5).
Cover with plastic wrap and rest for 30 minutes.
Assemble
Put one salted egg yolk and some lotus seed paste on the scale. Adjust the filling to reach 30g.
Flatten the paste into a round wrapper. Place the egg yolk in the middle. Gently push the paste upwards to seal the yolk completely.
Flatten 20g of the dough into a wrapper. Use the same method to tightly wrap around the filling and make a ball (Please refer to the video below).
Shape
Coat the ball with a thin layer of cornstarch. Put it into a mooncake mold.
Over a baking tray lined with parchment paper, place the mold with the opening facing down. Gently press the handle to shape the cake. Lift the mold and press again to release the cake.
Bake
Preheat the oven to 375°F/190°C. Bake the cakes for 5 minutes. While waiting, mix the egg yolk with 1 teaspoon of water for brushing later.
When the time is up, reduce the oven temperature to 320°F/160°C. Take out the mooncakes and brush their top with a thin layer of the egg wash (see note 5).
Put them back into the oven and bake for a further 5 minutes. Take out and coat them with another layer of egg wash. Then continue to bake for 10-15 minutes until evenly brown.
Rest & store
Transfer the baked mooncakes to a cooling rack. Once completely cooled, store them in an airtight container for 1-2 days before consumption. They are ready to be served once soft to touch and appear shiny.
You may keep them in the fridge for up to 2 weeks. Bring back to room temperature before serving.
Video
Notes
1. You may use ready-to-use lotus seed paste from Chinese shops. Alternatively, replace it with homemade or shop-bought red bean paste, black sesame paste, etc.2. If lye water is unavailable, check out my post on how to make homemade lye water using baking powder.3. The amount of flour needed may vary depending on the thickness of the syrup and the absorbent nature of the flour. Adjust accordingly.4. Alternatively, use raw salted duck eggs. See instructions in the post above to learn how to prepare them.5. Don’t coat the patterned surface with too much egg wash. Before brushing, remove excess liquid by pressing the brush on the rim of the bowl.