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Traditional Mooncakes with Red Bean Filling
Mooncakes are a beloved traditional Chinese pastry, intricately crafted and filled with sweet red bean and lotus seed pastes, often enjoyed during the enchanting Mid-Autumn Festival. Their glossy, golden-brown crust and rich filling symbolize reunion and harmony, making them a cherished treat for families. With each bite, you'll experience a perfect balance of sweetness and texture, transporting you to the heart of this cultural celebration.
Ingredients
- Cake flour
- 300 grams
- Golden syrup
- 120 grams
- Lye water
- 1 teaspoon
- Vegetable oil
- 50 grams
- Red bean paste
- 200 grams
- Lotus seed paste
- 200 grams
- Salted egg yolks
- 4, cooked
- Melon seeds
- optional, for garnish
- Egg wash
- 1 egg, beaten
Instructions
- In a mixing bowl, combine the cake flour, golden syrup, lye water, and vegetable oil. Mix until a dough forms. Cover and let rest for 2 hours to allow the flavors to meld.
- After resting, divide the lotus seed paste and red bean paste into 8 equal portions. For each mooncake, wrap a salted egg yolk in a portion of lotus seed paste followed by a layer of red bean paste, forming a smooth ball.
- Roll out the dough into a circle, approximately 5 mm thick. Carefully wrap the dough around each filling ball, ensuring it is well sealed. Use your hands to gently shape them into round cakes.
- Preheat the oven to 180°C (350°F). Place each mooncake into a mooncake mold and press firmly to create an impression.
- Arrange the mooncakes on a baking sheet lined with parchment paper and bake for 10 minutes.
- Remove the mooncakes from the oven and brush them with the egg wash for that beautiful golden finish. Return to the oven and bake for an additional 10-15 minutes, or until they turn a rich golden brown.
- Once baked, let the mooncakes cool completely before serving. For the best flavor, allow them to rest for at least 24 hours before enjoying.
Tips
- Feel free to customize the filling by adding nuts, dried fruits, or even chocolate for a modern twist.
- If you prefer a less sweet mooncake, reduce the amount of golden syrup in the dough.
- Store mooncakes in an airtight container at room temperature for up to a week.
Dietary Information
Servings: 8 Dish Type: Dessert Prep Time: 30 minutes Cook Time: 30 minutes Calories: 300 Fat: 10g Carbs: 45g Protein: 6g Sodium: 150mg Sugar: 15g
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