MOONCAKE WITH SALTED EGG YOLK
Mooncakes are traditionally served during the Chinese Mid-Autumn Festival, honouring the goddess of the moon from folklore legend. The outer part made of flour encases a filling of lotus paste, and other ingredients. This recipe is a simple version.
Servings: 4
Equipment
- Mooncake mould
Ingredients
- ¼ cup golden syrup
- 4 salted egg yolks wash and pat dry
- ¼ cup peanut oil
- ¼ cup lard oil
- 1 cup cake flour
- Pinch salt
- 1 cup lotus paste
- 1 egg for brushing
Instructions
- Preheat oven to 190℃
- Dough: In a bowl combine the oils, salt, flour and golden syrup, and mix until the dough comes together to form a ball. Wrap ball in plastic wrap and keep in the refrigerator for 30 minutes.
- Filling: Take the dough out of the refrigerator and divide into 4 balls. Divide the lotus paste into 4 portions and wrap each around a salted egg yolk. Take each dough ball and fill with lotus salted egg yolk paste.
- Moulding: Press the ball gently into a mooncake mould to get a moon cake-shaped dough.
- Bake: Lay the 4 mooncakes on a baking tray, brush each with egg wash and bake until golden brown, about 20 minutes.
- Cool: Take out and cool on a wire rack.