- Level
- easy
Ingredients
- 40 portions
- 60-gram mooncake mould
- 1 kg
- cake flour
- 1 kg
- fine sugar
- 300 ml
- water
- 300 ml
- vegetable oil
- 400 g
- lotus paste for filling
- 1
- egg and 1 tablespoon of water for egg wash
Preparation
- Step 1
- In a bowl, mix the fine sugar, water, and oil well.
- Step 2
- Add the cake flour and mix with a spatula to form a soft dough. Gently knead the dough with the spatula until smooth, about 30 seconds.
- Step 3
- Wrap the dough in plastic wrap and let it rest for at least 3 hours.
- Step 4
- Preheat your oven to 180°C/160°C (fan-forced).
- Step 5
- Lightly dust the dough with a little flour. Knead the dough slightly to smooth it out.
- Step 6
- Divide the dough into 40 pieces. Shape each piece into a ball.
- Step 7
- Divide the lotus paste for the filling into 40 pieces. Shape each piece into a ball.
- Step 8
- Roll each piece of dough lightly in some flour. Dust your hand with flour and flatten each dough ball into a small disc. Wrap it around the lotus filling and shape it into a ball. Lightly dust your hand with flour to prevent sticking.
- Step 9
- Lightly dust the wrapped dough with a bit of flour. Place it into the mooncake mold and press down to shape the mooncake. Place the mooncake on a baking sheet lined with parchment paper.
- Step 10
- Spray a little water on the mooncakes. This helps prevent the mooncakes from cracking during baking.
- Step 11
- Bake for 10 minutes. Remove from the oven and let cool for 25 minutes. This helps prevent the filling from expanding and cracking the crust.
- Step 12
- Brush the tops with a little egg wash. Return to the oven and bake for another 12-15 minutes until golden brown.
- Step 13
- Allow the mooncakes to cool completely, then store them in airtight containers. Wait a day for the mooncake skin to soften before serving.
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