A mooncake is a baked good typically consumed during the Mid-Autumn Festival in China. Mooncakes are recognized as a delicacy and are a focal point of the celebration, which celebrates the moon and moon viewing. During family get-togethers or social parties to celebrate the occasion, mooncakes are distributed among friends. The basic components of mooncake cake are the crust, which can be made of lard or vegetable oil, and the filling, which is often red bean or lotus seed paste but may also include other ingredients.
Easy Mooncake Cake Recipe
Ingredients
Dough
- 60 g golden syrup
- 1/4 tsp lye water (kansui)
- 24 g vegetable oil
- 100 g cake flour
Filling
- 10 pic salted egg yolk
- 220 g store-bought lotus paste (See note)
- Egg wash to brush the mooncake
Instructions
For the dough:
- In a mixing basin, thoroughly combine the vegetable oil, lye water, and golden syrup.
- Flour must be sieved. Add the aforementioned mixture all at once.
- Mix each component together.
- The dough should be placed on cling film. 30 minutes should be spent cooling the dough.
For the filling:
- To get rid of the white that is adhering to the salted egg yolk, rinse it with water. Clean off.
- Put the lotus paste around the yolk.
- Then form a ball out of it. Place aside.
Wrapping:
- Between two plastic sheets or cling film, roll out the pastry.
- Fold the pastry toward the filling after removing the cling film from the top.
- To achieve uniform thickness where the crust is double-folded, trim away any extra pastry.
- To form a ball, roll the mooncake between your palms.
Baking:
- Roll the mooncake on a surface dusted with flour.
- Shake off any extra flour before inserting the mold's piston into the batter.
- Dough should be placed on baking sheet.
- Place the dough in the mooncake shape, then lower the piston. The dough will assume the mold's shape, leaving the pattern on the surface.
- Bake it for five minutes, or until the top begins to firm up, on the middle rack at 175°C/350°F top and bottom.
- After removing the mooncake from the oven, egg wash the mooncake's outside.
- More 10 minutes of baking, or until golden brown.
- To let the cake cool at room temperature, remove it from the oven.
- Before serving, store the mooncake for three days in an airtight container.
Notes
- TOTAL FAT: 5g
- SATURATED FAT: 1g
- TRANS FAT: 0g
- UNSATURATED FAT: 4g
- CHOLESTEROL: 84mg
- SODIUM: 53mg
- CARBOHYDRATES: 21g
- FIBER: 1g
- SUGAR: 5g
- PROTEIN: 3g
Final Thought:
As a result of the strong demand, the cost of mooncakes has increased every year. When compared to the price of the ingredients, the selling price is significantly higher. So, I decided to create a straightforward recipe that anyone can use to make it at home because I thought it was almost silly.
Additionally, if you give them your homemade mooncake as a gift, they will appreciate your sincerity, diligence, and effort because mooncake has been overly commercialized in recent years.
