How To Make Mooncakes With Lotus Seed Paste And Salted Egg Yolk | Mooncake Upgraded Version
A traditional Chinese pastry eaten as a delicacy during Mid-Autumn Festival. Consist of a chewy crust, filled with lotus seed paste and salted egg yolks
Chinese Baked Mooncake With Lotus Seed Paste And Salted Egg Yolk
Itโs the time of the year again. Itโs Mid Autumn festival soon! Today I will show you an upgraded version on how to make traditional Chinese mooncakes from scratch. In this upgraded video I will show you step-by-step how to make mooncake with lotus seed paste and salted egg yolks.
Mooncakes are a popular item eaten during the Mid Autumn festival. These pastries are usually given to friends and family. The Mid-Autumn Festival is celebrated to bring families together, while enjoying eating mooncakes together. Instead of buying mooncakes to give them to friends and family, why not make them yourself to make it even more special.
Celebrate Mid Autumn festival with these homemade mooncakes!
Scroll down to check out the ingredients needed for the Mooncake Recipe with step by step instructions!
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tradition Mooncake With Salted Egg Yolk And Lotus Seed PAste
Traditional Mooncake Ingredients
โฟ 50 Grams Peanut Oil
โฟ 135 Grams Golden Syrup
โฟ 2 Teaspoons Lye Water
โฟ 250 Grams Cake Flour
โฟ ยฝ Teaspoon Salt
โฟ Egg Wash: 1 Egg Yolk + 1 Tbsp Water
โฟ Lotus Seeds Paste
โฟ Salted Egg Yolk
Traditional Mooncake INSTRUCTIONS | Click here for the recipe video
Make Dough
Mix Until A dough Forms.
Measure Ingredients
Measure Skin And Filling.
Shape
Press Mooncake Using Mold.
Bake
355F 8 Min + 10 - 15 Min
Rest
Rest For 2 Days In An Airtight Container.
Mix peanut oil, golden syrup and lye water. Whisk to combine. Add the dry ingredients. Mix with a spatula until a dough forms. Wrap in plastic film. Rest at room temp. for 1 - 2 hours
Let's prepare the filling. My mooncake mold is 135 grams. I will be using 75 grams filling, 60 grams skin.
For the filling I am using 2 salted egg yolks with lotus seed paste. (*75 Grams total)
Measure out all the ingredients.
Wrap lotus seed paste around salted egg yolks. Set aside until use.
Measure skin 60 Grams. (If using a 135 Grams mold)
Roll mooncake skin in balls. Wrap skin around mooncake filling. This recipe makes approx. 6 big mooncakes. Coat ball with some flour. Place in mooncake mold and carefully press out the mooncake.
Spray mooncake with water. Bake 355F | 8 Min. Brush with egg wash mixture. Let it rest for 5 min. Apply a second coat of egg wash. Bake again at 355F for 10 - 15 Min Or until golden brown.
Cool down completely. Store in an airtight container at room temperature for at least 2 days. The mooncake skin will get more soft and shiny
Enjoy! โฟโ โฟ โโฟ
TIPS & NOTES
โฟ Make sure to let the mooncake rest at least 2 days. During that time the oil from the filling will go into the pastry crust, resulting a very soft and moist skin.
โฟ Depending on the oven temperature might vary. If the skin cracks the temperature of the oven is too high.
โฟ Click here to learn how to make your homemade lotus seed paste.
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If you made this recipe make a picture and hastag #PYsKitchen or Tag me @PYS.kitchen. I would love to see your creations on instagram! โฟโ โฟ โโฟ
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