Guangdong

Mooncakes

Name: Mooncakes
Total time: 2 h
Yield: 12 servings
Cuisine: Cantonese
Ingredients: 1 1/4 cups maida (all-purpose flour, plain flour); 1/3 cup or invert syrup golden syrup (golden syrup or light corn syrup); 2 1/2 tbsp peanut or vegetable cooking oil (vegetable oil); 1/4 tsp in 1 tsp water for lye water baking soda (bicarb soda, bicarbonate of soda); 600 g lotus seed paste; 1 yolk for wash egg yolk; 2 tsp for wash milk

Thin golden crust around rich lotus seed paste. Small, dense and made for sharing slices.

120 minTime

4 gProtein each

mildSpice

Under the full moon3 chapters · 2 min read

Make it your way

Grandma's wayLotus paste in a golden syrup crust.

The original

269kcalsame

4 gproteinsame

2 gfibresame

120minutessame

Cantonese mooncakes.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1¼ cups

Golden syrup (golden syrup or light corn syrup)⅓ cup, or invert syrup

Cooking oil (vegetable oil)2½ tbsp, peanut or vegetable

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp in 1 tsp water, for lye water

Lotus seed paste600 g

Egg yolk1 yolk, for wash

Milk2 tsp, for wash

Method

6 steps

1Mix syrup, oil and soda water, then stir in the flour to a soft dough. Rest 1 hour covered.
2Divide the paste into 12 balls of 50 g and the dough into 12 pieces of about 25 g.
3Flatten each dough piece thin, wrap around a filling ball and seal.
4Dust lightly with flour and press into a mooncake mould, then release onto a tray.
5Bake at 180 C for 5 minutes, cool 10 minutes, brush with yolk wash and bake 10 to 12 minutes more until golden.
6Store airtight for 2 days before eating.

Serve it like this

Cut into small wedges on a plate and serve with hot Chinese tea, one cake for the whole table to share.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mooncakes

Make it your way

Ingredients

Method

Make it a meal