Easy Mooncake Cake Recipe

Mooncakes made in the old Chinese style with lotus paste and salted egg yolk.

Prep Time 20

Cook Time 20

Total Time 38

Course Dessert

Cuisine China

Calories 140 kcal

In a mixing basin, thoroughly combine the vegetable oil, lye water, and golden syrup.
Flour must be sieved. Add the aforementioned mixture all at once.
Mix each component together.
The dough should be placed on cling film. 30 minutes should be spent cooling the dough.

To get rid of the white that is adhering to the salted egg yolk, rinse it with water. Clean off.
Put the lotus paste around the yolk.
Then form a ball out of it. Place aside.

Between two plastic sheets or cling film, roll out the pastry.
Fold the pastry toward the filling after removing the cling film from the top.
To achieve uniform thickness where the crust is double-folded, trim away any extra pastry.
To form a ball, roll the mooncake between your palms.

Roll the mooncake on a surface dusted with flour.
Shake off any extra flour before inserting the mold's piston into the batter.
Dough should be placed on baking sheet.
Place the dough in the mooncake shape, then lower the piston. The dough will assume the mold's shape, leaving the pattern on the surface.
Bake it for five minutes, or until the top begins to firm up, on the middle rack at 175°C/350°F top and bottom.
After removing the mooncake from the oven, egg wash the mooncake's outside.
More 10 minutes of baking, or until golden brown.
To let the cake cool at room temperature, remove it from the oven.
Before serving, store the mooncake for three days in an airtight container.

Nutrition Information:

Keyword Mooncake Cake