International Cuisine > International Baking & Pastry > Asian Baking > Mooncakes (Chinese)

Classic Baked Mooncakes

A traditional baked mooncake recipe with lotus seed paste filling and salted egg yolks. Perfect for Mid-Autumn Festival.

Prep Time
60 minutes
Cook Time
20-25 minutes
Servings
10
Ingredients
  • 200 g All-purpose flour
  • 140 g Golden syrup
  • 60 g Vegetable oil
  • 4 g Lye water (碱水)
  • 600 g Lotus seed paste
  • 10 Salted egg yolks
  • 1 Egg yolk (for egg wash)
  • 1 tsp Water (for egg wash)

Making the Dough

In a large bowl, combine the golden syrup, vegetable oil, and lye water. Mix well. Gradually add the all-purpose flour and mix until a smooth dough forms. Cover the dough and let it rest for at least 2 hours at room temperature.

Preparing the Filling

Divide the lotus seed paste into 60g portions. Prepare the salted egg yolks by steaming them for about 5 minutes to remove the oily taste. Cool completely. Wrap each salted egg yolk with lotus seed paste. Ensure the egg yolk is centered and completely enclosed within the paste.

Assembling the Mooncakes

Divide the dough into 30g portions. Flatten each portion into a thin circle. Place the lotus seed paste ball with the salted egg yolk in the center of the dough circle. Gently wrap the dough around the filling, ensuring it is completely sealed. Roll it into a ball.

Shaping the Mooncakes

Lightly dust the mooncake mold with flour. Place the assembled mooncake into the mold and press firmly to imprint the design. Gently release the mooncake from the mold.

Baking the Mooncakes

Preheat oven to 350°F (175°C). Place the mooncakes on a baking sheet lined with parchment paper. Bake for 5 minutes. Remove from the oven and let cool slightly. Brush the mooncakes with egg wash (egg yolk mixed with water). Return to the oven and bake for another 15-20 minutes, or until golden brown. Let cool completely before serving.

Nutrition Facts Estimated per 100g of product

Values are approximate. Calories: 350-400, Carbohydrates: 50-60g, Protein: 5-8g, Fat: 15-20g

Other Considerations for Nutrition

Mooncakes are high in sugar and fat due to the lotus seed paste and salted egg yolks. Consume in moderation. Consider sugar-free or low-fat fillings for a healthier option. The use of salted egg yolks increases the sodium content.

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FAQ

  • What is lye water and where can I find it?

    Lye water, also known as alkaline water, is a solution of sodium or potassium hydroxide. It is used to give mooncakes a distinctive texture and color. It can be found in Asian grocery stores or online.
  • Can I use different fillings?

    Yes, you can use various fillings such as red bean paste, black sesame paste, or mixed nuts filling. Adjust the amount of filling and dough accordingly.
  • How do I store mooncakes?

    Store mooncakes in an airtight container at room temperature for up to 5 days. They can also be refrigerated to extend their shelf life, but they may become slightly harder.