Golden Lotus Seed Mooncake (Print Version)
Tender golden pastry wraps fragrant sweet lotus paste in these traditional Chinese festival treats
# What You Need:
→ Pastry Dough
01 - 4.2 oz all-purpose flour
02 - 3 oz golden syrup
03 - 1 oz vegetable oil
04 - 0.5 tsp alkaline water (lye water)
→ Filling
05 - 17 oz lotus seed paste (store-bought or homemade)
06 - 12 salted egg yolks (optional; can substitute with whole roasted nuts)
→ Egg Wash
07 - 1 egg yolk
08 - 1 tbsp milk
# Directions:
01 - In a mixing bowl, combine golden syrup, vegetable oil, and alkaline water. Whisk thoroughly until the mixture is fully emulsified and homogeneous.
02 - Add flour to the wet mixture and stir until a smooth dough forms. Cover tightly with plastic wrap and let rest at room temperature for 2 hours to allow the gluten to relax.
03 - Preheat oven to 350°F.
04 - Divide the lotus seed paste into 12 equal portions, approximately 1.4 oz each. If using salted egg yolks, encase each yolk within a portion of paste and roll into smooth balls.
05 - Divide the rested dough into 12 equal portions, approximately 0.7 oz each.
06 - Flatten each dough ball into a thin disc. Place a filling ball in the center and carefully wrap the dough around it, pinching edges to seal completely.
07 - Lightly dust the mooncake mold with flour. Place each filled ball into the mold and press firmly to imprint the pattern. Release onto a parchment-lined baking sheet.
08 - Bake for 5 minutes to set the structure.
09 - Remove from oven and brush lightly with egg wash mixture, being careful not to flood the imprinted designs.
10 - Return to oven and bake for an additional 15-20 minutes, or until the pastry develops a rich golden-brown color.
11 - Cool completely on the baking sheet. Transfer to an airtight container and store for 1-2 days before serving to allow the pastry to soften and develop the traditional texture.
# Expert Tips:
01 -
- There is something deeply satisfying about crafting these intricate pastries by hand, watching plain dough transform into something golden and impossibly beautiful
- The balance between tender pastry and rich lotus filling creates that perfect bite that makes everyone pause and close their eyes for just a moment
02 -
- That resting period for the dough is absolutely essential, so do not skip it or try to rush the process
- Mooncakes need a day or two in an airtight container to develop that characteristic soft, tender texture
03 -
- If your dough feels too sticky after resting, dust your hands lightly with flour but avoid adding too much to the dough itself
- Rotate your baking sheet halfway through the final bake for even browning