Mooncake is one of the most popular Chinese pastry recipes that is usually enjoyed during the festive time in Mid-Autumn season. Comprising of a tender and delicate skin surrounding a dense sweet fillings, make this pastry an absolute delight. Mooncakes are usually rectangular or circular in shape and come with a wonderfully rich filling usually made using sweet bean paste or lotus seed paste.
The filling sometimes contains duck egg yolks as well. A number of variations in the recipe of traditional mooncake are made by changing the composition of the filling. Some of the common variations of mooncake fillings include lotus seed paste, sweet bean paste, jujube paste, taro paste and five kernel paste. Try this wonderful mooncake recipe to serve a mouth-watering delight to your guests during the next Chinese Moon Festival.
Recipe Ingredients To Make Mooncake
To Make The Skin:
Hong Kong flour – 340 grams
Golden syrup – 226 grams
Peanut / corn oil – 105 grams
Alkaline water – 1.5 teaspoons
Egg, to brush – 1
To Make The Filling:
Lotus Paste / Durian Paste – 750 grams
Gently sift Hong Kong flour with the help of a fine sieve into a large mixing bold. Slowly add the oil, alkaline water, and golden syrup, and mix well. Once mixed properly, set is aside to rest for at least 2 hours. Knead the mixture to form a soft dough, divide into the require number of individual portions, and slowly roll them into balls. Keep it to rest for some more time. Repeat the same process with the filling as well.
Flatten an individual portion of the dough make for the skin into a circle. Add one portion of the filling in the middle of the flattened circle. After this, wrap the skin on all sides of the filling and make sure it is closed from all the sides. Slowly roll this preparation into a ball with the help of your hands. Make sure it has a smooth texture; then roll the ball over a layer of flour.
Dust the mould with a small amount of flour and place the prepared ball inside it. Keep its nice side facing inside. Tap to flatten it out to take the shape of the mould, then knock it out and place on the baking tray. Spray a slim layer of water on the mooncakes and bake them at a temperature of 200 degree Celsius in the over for about 15 minutes. Take out from the oven and brush the sides as well as the top of the mooncake with an egg wash.
Again bake at a temperature of 170 degree Celsius for 10 extra minutes or till it becomes golden brown in color. Remove from the oven and allow it to cool down to room temperature. The skin of the mooncake will remain crispy in the beginning but will normally turn soft on the next day. If you like, you can add melon seeds or egg yolk to the filling as well.