Baking

Mooncakes

Name: Mooncakes
Total time: 1d
Yield: 12 servings
Cuisine: China
Ingredients: Skin: 200g golden syrup, 5g lye water (kansui), 60g oil, 260g cake flour; Filling: 600g lotus seed paste; 12 salted duck yolks; Egg yolk wash

Cantonese-style Mid-Autumn cakes with a burnished golden-syrup pastry and a lotus-seed paste hiding a salted duck yolk.

1d 12 servings Hard

Ingredients

• Skin: 200g golden syrup, 5g lye water (kansui), 60g oil, 260g cake flour
• Filling: 600g lotus seed paste
• 12 salted duck yolks
• Egg yolk wash

Method

Step 1 of 425%

Whisk syrup, lye and oil; fold in flour to a soft dough; rest 2 hr.

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1
Whisk syrup, lye and oil; fold in flour to a soft dough; rest 2 hr.
2
Wrap each yolk in 50g lotus paste.
3
Enclose in 25g dough; press with a mooncake mold.
4
Spray, bake 200°C 5 min; egg-wash; bake 175°C 12 min; rest 3 days for the skin to relax.