Mooncake

A thin, golden crust enclosing a dense, melting filling. When sliced, the egg yolk appears like a full moon in the center of the seed paste.

• Prep time: 60 min
• Cook time: 25 min
• Difficulty: Hard
• Calories: 399
• Protein: 10 g
• Carbs: 55 g
• Fat: 15 g

Ingredients

• 100 g Wheat flour ( sifted )
• 25 ml Peanut oil ( room temperature )
• 0.5 piece Egg ( beaten for the glaze )
• 0.5 tbsp Mineral water
• 70 g Agave syrup
• 0.5 tsp Lye water
• 140 g Lotus seed paste
• 4 piece Salted duck egg yolks ( steamed )

Instructions

1. Dough preparation

   Mix the golden syrup, peanut oil, and lye water. Gradually incorporate the wheat flour. Work the dough until it is supple and no longer sticks to your fingers. Wrap and let rest for 2 hours at room temperature.

2. Filling shaping

   Divide the lotus paste into 35g balls. Flatten each ball and place a salted egg yolk in the center. Close the lotus paste around the yolk to form a perfectly smooth ball.

3. Assembly and molding

   Divide the outer dough into 15g balls. Roll out each ball thinly and wrap the filling. Lightly flour the mooncake mold. Press firmly to imprint the pattern, then unmold with a sharp tap.

4. Baking and glazing

   Bake at 180°C for 5 minutes. Remove the cakes, let them cool slightly, then brush with beaten egg. Return to the oven for 15 minutes until the crust is a uniform golden brown.

Chef's tips

• Do not eat the cakes immediately. Wait 2 to 3 days in an airtight container: the oil from the filling will migrate to the crust, making it shiny and tender.
• The pattern must be sharp: if the dough sticks to the mold, use more flour.

Storage

Store in an airtight container at room temperature for up to 10 days.