360gramsfillingThis includes the combination of nuts and paste.
Mooncakes with other ingredients (salted egg) and paste
6salted eggs
pasteThe weight of the paste and other ingredients (salted eggs) add up to 360 grams.
Instructions
Dough
Combine wet ingredients into a small bowl
60 grams dark syrup, 30 grams cooking oil, 1 tsp alkaline water
Add the combined wet ingredients into the flour and stir until combined.
100 grams cake flour
Place the dough into a plastic bag and allow to rest for 2-4 hours until very soft.
Plain Filling
Make 6 balls of filling weighing 60 grams each.
360 grams filling
Briefly freeze if necessary to harden the filling, making it easier to work with.
Filling with other ingredients or (salted duck eggs)
Mix together all ingredients
If using salted duck eggs, enclose the duck eggs with the same method as assembling the mooncakes. See video
Assembly
Preheat oven to 375℉ (190℃)
When dough is relaxed, remove it from the bag and divide it evenly into 6 pieces.
On a well-floured surface, roll the dough into 6 balls.
Flatten each dough with the palm of your hand to form a circle.
Place the filling in the center and enclose the filling using the technique in the video.
Flour the filled dough ball well before inserting it into the mooncake mold.
Press the mold 2-3 times with enough pressure to create the pattern but not too hard so the dough oozes out the bottom!
Place the mooncakes on a baking sheet with parchment paper.
Spritz the surface of the mooncakes with a little water to prevent cracking.
water
Bake for 7-10 minutes until the dough firms up.
Egg Wash
Make an egg wash by separating the egg into a small bowl.
1 egg
Add ½ tsp of water to the egg yolk and whisk.
Reduce oven temperature to 320℉ (160℃)
After the mooncake has firmed up, allow it to cool slightly before applying the egg wash.
Using a nylon bristle brush, lightly brush the egg yolk onto the mooncakes, ensuring that the ridges of the pattern are prevalent and not drenched in egg. If the crevices have too much egg yolk, dab those areas again to remove some of the wash.
Bake again at 320℉ (160℃) for 7-10 minutes.
Remove and cool slightly before applying the egg wash for a second time.
Apply egg wash again.
Bake again at 320℉ (160℃) for 7-10 minutes until deep golden brown or the color to your liking.
Remove from oven and cool thoroughly.
Place cooled mooncakes in a sealed container or individual bags for 3-5 days to soften the crust.
Enjoy!
Video
Notes
This recipe makes 6 100g mooncakes or 12 50g mooncakes. If wanting to add egg yolk, use the mold for 100g mooncakes.The nutritional facts are for 1 mooncake with red bean paste.