A Beginner's Guide to Traditional Baked Mooncakes

This recipe makes about 12-13 small mooncakes (using a 50-gram mold).

A mooncake has two main parts:

1. The Skin (Dough): A soft, pliable dough made with golden syrup.

2. The Filling: Traditionally, a sweet, dense paste like lotus seed or red bean, surrounding a salted egg yolk.

For a 50-gram mold, the classic ratio is 2:3 (Skin : Filling).

1. Mix Wet Ingredients: In a bowl, whisk together the golden syrup, lye water, and oil until well combined and slightly thickened.

2. Incorporate Flour: Sift the flour into the wet ingredients. Use a spatula to mix until a shaggy dough forms.

3. Knead Gently: Lightly knead the dough in the bowl until no dry flour remains. Do not over-knead. The dough will be soft and slightly sticky.

4. Rest the Dough: Cover the dough tightly with plastic wrap and let it rest at room temperature for at least 1 hour, or up to 4 hours. Resting allows the gluten to relax and the dough to absorb the liquids, making it easier to handle.

1. Prepare Egg Yolks (if using): If using salted egg yolks, steam them for 10 minutes or bake at 175°C (350°F) for 10 minutes until slightly oily. Let them cool completely.

2. Weigh the Filling: Weigh your lotus seed paste. If using a yolk, weigh the yolk and enough paste so that the total weight is 30g. For example, if a yolk is 10g, use 20g of paste. Wrap the paste completely around the yolk to form a smooth ball.

1. Weigh Everything: Divide the dough into 20g portions and the filling into 30g portions. Keep them covered to prevent drying.

2. Flatten the Dough: Take a dough ball and flatten it into a thin, wide disc (about 3-4 inches in diameter) in the palm of your hand. The edges should be thinner than the center.

3. Wrap the Filling: Place a filling ball in the center. Gently push the dough up and over the filling, using your thumb to slowly stretch the dough.

4. Seal it: Pinch the edges together at the top to seal completely. Roll it gently between your palms to form a smooth ball.

1. Dust the Mold: Lightly dust the inside of your mooncake mold with flour and tap out the excess.

2. Press to Shape: Place the wrapped ball into the mold, seam-side up. Gently press down the plunger to compact the mooncake.

3. Release: Lift the mold and press the plunger down firmly to release the mooncake onto a baking tray lined with parchment paper. Space them about 1 inch apart.

1. Preheat Oven: Preheat your oven to 180°C (350°F).

2. First Bake (5 minutes): Bake the mooncakes for about 5-7 minutes until the edges start to look set. This step is to set the shape.

3. Cool Slightly & Egg Wash: Remove the tray from the oven and let the mooncakes cool for 10-15 minutes. This is crucial to prevent the egg wash from ruining the design.

4. Second Bake (10-12 minutes): Return the mooncakes to the oven and bake for another 10-12 minutes, or until the tops are golden brown and the patterns are clearly defined.

1. Cool Completely: Let the mooncakes cool completely on a wire rack.

2. Store to Soften: Place them in an airtight container at room temperature. The skins will be hard and matte straight out of the oven.

3. Wait 1-3 Days: Over the next 1-3 days, the oil from the filling will slowly migrate into the skin, making it soft, shiny, and tender. This process is called "Resting" and is what gives mooncakes their signature texture. They are best eaten after this resting period!

Enjoy the process and the delicious results! Happy Mid-Autumn Festival! 🥮