Traditional Cantonese Mooncakes Recipe (White Lotus + salted egg yolk) ｜Mid Autumn Festival Recipe

golden syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey provides a similar sweetness with less processing.

red bean paste

🥗Healthier: black bean paste

💰Cheaper: sweetened mashed beans

Sweetened mashed beans can mimic the texture at a lower cost.

lotus seed paste

🥗Healthier: almond paste

💰Cheaper: sweetened sunflower seed paste

Sunflower seed paste is more affordable and nut-free.

melon seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often cheaper and provide a similar crunch.

Make alkaline water by baking baking soda at 150°C for 5 minutes and adding water.

Mix honey, alkaline water, and peanut oil in a bowl.

Sift cake flour into the mixing bowl and mix all the ingredients with a spatula until combined.

Slightly round the dough and wrap it with cling film, then set aside for 1 hour.

Preheat the oven to 150°C and arrange salted egg yolks on baking paper.

Spray Chinese rose wine onto the egg yolks and bake at 150°C for 5 minutes.

Let the egg yolks cool for a while.

Take 32g of white lotus paste and place the salted egg yolk on top.

Gradually wrap the egg yolk with the lotus paste and roll the filling into a ball.

Form 8 mooncake skin dough balls, each weighing 18g.

Use your palms to press each dough ball into a thin circle.

Place the filling in the middle of the dough, flip it over, and wrap the mooncake skin around the filling.

Flip it over again and gradually seam the seal.

Dust the dough with flour and gently pat off excess flour.

Fit the dough into the mooncake mold and press for a few seconds to shape.

Bake at 200°C for 5 minutes.

Prepare an egg wash with egg yolk and 1 tablespoon of water, then sift the mixture.

Let the mooncakes cool for 10 minutes and brush a thin layer of the egg wash on the surface and sides.

Bake at 170°C for 5 minutes, let cool for another 10 minutes, and brush with egg wash again.

Bake at 170°C for 13 minutes.

After cooling, place the mooncakes in a sealed container and store them at normal temperature in a dry place for 2-3 days to regain oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens