Mooncake
Ingredients
- 100 gWheat flour (sifted)
- 25 mlPeanut oil (room temperature)
- 0.5 pcEgg (beaten for the glaze)
- 0.5 tbspMineral water
- 70 gAgave syrup
- 0.5 tspLye water
- 140 gLotus seed paste
- 4 pcSalted duck egg yolks (steamed)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in an airtight container at room temperature for up to 10 days.
