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
It’s the time of the year again. It’s 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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Click HERE to watch the step by step instructions on YouTube
tradition Mooncake With Salted Egg Yolk And Lotus Seed PAste
Traditional Mooncake Ingredients
✿ 50 Grams Peanut Oil
✿ 135 Grams Golden Syrup
✿ 2 Teaspoons Lye Water
✿ 250 Grams Cake Flour
✿ ½ Teaspoon Salt
✿ Egg Wash: 1 Egg Yolk + 1 Tbsp Water
✿ Lotus Seeds Paste
✿ Salted Egg Yolk
Traditional Mooncake INSTRUCTIONS | Click here for the recipe video
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! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ 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.
✿ Depending on the oven temperature might vary. If the skin cracks the temperature of the oven is too high.
✿ Click here to learn how to make your homemade lotus seed paste.
Did you make this recipe?
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! ✿◕ ‿ ◕✿
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