TRADITIONAL MOONCAKE RECIPE

Traditional Mooncake Recipe image

Provided by crescent

Number Of Ingredients 11

Mooncake Pastry:
350-400 grams Hong Kong Flour
230 grams sugar syrup
110 ml oil
1 Tablespoon alkaline water
Mooncake Filling:
500-600 grams ready made white lotus paste (or any other flavour paste)
some melon seeds
some salted egg yolks, cooked and halved
Galze:
1 egg, beaten

Steps:

1. In a mixing bowl, mix together the sugar syrup, oil and alkaline water. Leave aside for at least 1 hour. 2. Add in the flour and mix well until the mixture is not sticky. Add in more flour if the mixture is running. 3. Mix together the ready made paste and melon. Divide into 45 grams each. 4. Wrap a egg yolk in the center of each paste and roll into a ball. 5. Divide the pastry skin into 30 grams each. Wrap the paste ball into the pastry skin. Press into mould. 6. Line a baking tray with baking paper and bake with top grill for about 5 mins. 7. Adjust the oven to top and bottom heat at 375 deg F. Brush the mooncake surface with egg wash. Bake for another 15-20 mins until golden brown. 8. Cool at room temperature. Note: Traditional Mooncakes are best eaten 1-2 days after making. Mooncakes can be stored in air-tight containers up to 3 days after making, after that put in the fridge.