Chinese Mooncakes

Method

1. 1

   Mix the dough

   Stir the golden syrup, oil and alkaline water in a bowl at room temperature for 1 minute, until evenly combined. Add the flour and mix gently until a soft dough forms with no dry patches.

2. 2

   Rest the dough

   Cover the dough and rest at room temperature for 45 minutes, until smooth, supple and workable, with no dry or crumbly areas.

3. 3

   Prepare the yolks

   Use cooked, ready-to-eat salted duck egg yolks. If using raw salted yolks, bake them on a lined tray at 180°C conventional or 160°C fan for 8 to 10 minutes, until set; cool completely.

4. 4

   Portion the filling

   Pat the yolks dry if needed. Cut each yolk in half. Divide the lotus paste into 10 portions of 35 g, wrap each around one yolk half and seal into a smooth ball; each filling weighs about 44 g.

5. 5

   Portion and wrap

   Divide the dough into 10 portions of 31 g. Flatten each portion, wrap it evenly around a filling ball and pinch the seam closed; each filled cake should weigh about 75 g.

6. 6

   Stamp the mooncakes

   Dust a 75 g mooncake mould lightly with flour and brush away visible excess. Press each ball into the mould and release onto a tray lined with baking parchment, then chill for 15 minutes until firm.

7. 7

   First bake

   Bake in a preheated conventional oven at 180°C, or fan 160°C, for 8 minutes, until the stamped surfaces are set but pale; cool on the tray for 10 minutes.

8. 8

   Apply egg wash

   Beat the egg with the water. Brush a very thin coat over the cooled cakes at room temperature, avoiding pooling in the stamped grooves.

9. 9

   Finish baking

   Bake in a conventional oven at 170°C, or fan 150°C, for 12 to 15 minutes, until evenly golden, the edges are firm and the pastry surface looks dry.

10. 10

    Cool and mature

    Cool on the tray for 10 minutes, then transfer to a rack until completely cool. Leave uncovered at room temperature for 1 to 2 days to soften the pastry, then store airtight.

Tips

• Choose cooked, ready-to-eat salted duck egg yolks when available; pat them dry before wrapping.
• If the dough feels crumbly after mixing, work in golden syrup 1 teaspoon at a time until it holds together. If very sticky, cover and rest for 10 more minutes.
• Keep the pastry layer even and seal it fully around the filling to prevent cracks.
• Brush egg wash sparingly so it does not collect in the stamped grooves.

Swaps

• Use smooth, firm sweet bean paste instead of lotus paste, keeping the same portion weight.

Storing

Leave the fully cooled cakes uncovered at room temperature for 1 to 2 days to mature and soften. Once softened, store airtight at room temperature for up to 5 days total. Freeze for up to 1 month and thaw at room temperature.