Cantonese Mooncakes
Mooncake season is here. Start with these traditional Cantonese-style mooncakes. The dough recipe can make 24 mooncakes, 85 grams each, with a dough-to-filling ratio of 30:70. Lotus paste recipe: http://www.xiachufang.com/recipe/103397487/ Red bean paste recipe: http://www.xiachufang.com/recipe/103393604/
Ingredients
Steps
Weigh the golden syrup, lye water, and peanut oil into a container. Stir clockwise until well mixed. Continue stirring until the mixture is glossy and leaves trails when a whisk passes through.
Sift in the all-purpose flour.
Use a spatula or wear gloves to mix by hand until it forms a dough.
Wrap the dough with plastic wrap and let it rest at room temperature for 2 hours.
Weigh the lotus seed paste and salted egg yolk to a total of 60g. Flatten the lotus seed paste, place the egg yolk on top, wrap and seal it, then gently roll it into a ball. PS: You can use store-bought lotus paste or make it yourself. If homemade, ensure the oil-to-sugar ratio is according to the recipe, and cook until firm. Use raw salted egg yolks cracked fresh for the filling.
Divide the rested dough into 25g portions and roll each into a ball.
Flatten each ball as thinly as possible for easier wrapping.
Wrap the filling with the dough.
Hold the filling with your right hand and use the tiger's mouth (thumb and index finger) of your left hand to slowly push the dough upward. When almost sealed, use your thumb to gently push the dough up until fully sealed. Then, gently roll into a ball.
Roll the wrapped mooncake dough in a thin layer of starch to prevent sticking. Alternatively, dust the mooncake mold with flour. Tap out the excess powder onto the table surface. Place the mooncake dough directly onto a flat baking tray, press lightly with the mold, and release the mooncake dough from the mold.
Complete shaping all mooncakes and spray a little water on their surfaces.
Preheat the oven. Bake at 200°C using the fan-assisted baking mode for 7 minutes to set the shape.
Remove and brush the surface with egg wash. PS: ① The egg wash is made by mixing 1 egg yolk with 1 tsp water and straining it. ② Use a soft-bristle brush for a prettier finish. ③ Dip the brush lightly into the egg wash, scrape off any excess on the edge of the container (do it on both sides of the brush). Ensure the brush is not overly wet.
Return to the oven and bake at 180°C for another 13 minutes.