No fancy just traditional baked Cantonese moon cake with details noted, let”s give this recipe a try…..
it is definitely a passion of love and a labor of patience, but worth it during festive for your love one….
1: cake flour 1 cup + 1/3 cup ( measuring cup )
2: syrup 100 gm ( maple syrup, golden syrup….or any kind )
3: peanut oil 40-50 gm ( or grape seed oil, corn oil …)
4: alkaline water 1 tbsp ( optional )
5: salty egg yolks 15… dip with cooking wine, bake or steam,cool and set aside.
6: lotus seed paste 850-900 gm
* 50 gm moon cake… crust 15 gm filling 35 gm ( 7 moon cakes / 50 gm each )
* 100 gm moon cake …crust 25 gm filling 75 gm ( 8 moon cakes /100 gm each)
1: mix 1-4, use a spatula and fold lightly until smooth into a soft dough ( no over work ), wrap with plastic wrap ,
and rest for at least 3-5 hrs…or over night.
2: a- wash the salty egg yolk, strain, dip with wine to avoid odor
b: bake salty egg yolks 8-10 mins ( 350 F ) cool and set aside.
3: a-divide lotus paste into 8 even portions … 8/ 75 gm…….
b-divide lotus paste into 7 even portions….. 7/ 35 gm….
shape each portion into balls, flatten and place 1 salty egg yolk in the center….
* close the top and shape into a ball again, then set a side. *
4: divide the rest dough into two portions…a-15 gm each for 7 pieces ..b- 25 gm each for 8 …
5: place the filling in the center of the dough ,shape into a ball again,set aside.
6: prepare the moon cake mold of your own preference, dust inside of the mold with flour,
shake off the excess ( avoid sticky)…then get ready
to place the assembled ball inside the mold with opening facing up…
7: press inward with lightly pressure so as to conform the shape,
sit the mold down ,press the top bar and gently guide the moon cake out of the mold…
place the ready to bake moon cake in fridge for 30 mins,so as to harden the shape
and prevent the so call “elephant feet ”
50 gm mold
100 gm mold
8: preheat the oven 15 mins- (350 C) ,prepare the egg wash (mix one egg yolk with 1 tbsp syrup)
9: spray the moon cake before put inside the oven,( prevent cracking ) bake at 350 C for 5 mins,
take out and lightly brush each moon cake with egg wash , put them back in the oven …
this time bake 10 mins at 300 C, take out again and brush the final egg wash…cool and dry..
put the moon cake back in the oven again and bake 5 mins more with 350 C….
patiently watch and take them out when it turns golden brown,and let them cool completely.
10 : store the cooled moon cakes in an airtight container for 3-4 days before consumption.
The ratio of the crust and filling here are for reference, you can adjust with your own preference
-mix one egg yolk with 1 tbsp of honey or syrup for egg wash
-Spray moon cake before baking for prevent crust cracking
Dip egg yolk with kitchen wine or Mirin for better flavor, avoid odor