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Baked Mooncakes 烤月饼

Ann Low

baked mooncakes

These Baked Mooncakes (adapted from XHS 小红书) are different from the traditional mooncake’s recipe that I’d shared with you before. The mooncake skin has a crusty bite especially when served warm after baking. It’s a quick and easy method to make these mooncakes with simple ingredients that are mostly available in your kitchen pantry. It does not need to add alkaline water and sugar syrup, or to wait for days for the mooncake skin to be softened (return oil 回油). Just mix the ingredients together  to a soft dough in a relatively short time and you’re ready to assemble the mooncakes with a mold, then send straight to bake them in the oven for about 15 minutes. These Baked Mooncakes can be consumed immediately or stored in an airtight container for days to share with your loved ones during the Mid-Autumn Festival.

 

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Handmade Piggy Mooncakes 制作小猪月饼 (recipe with tutorial食谱~步骤做法）

Baked Mooncakes

These Baked Mooncakes (adapted from XHS 小红书) are different from the traditional mooncake's recipe. It does not need to add alkaline water and sugar syrup, or to wait for days for the mooncake skin to be softened (return oil 回油). It can be consumed immediately or stored in an airtight container for days to share with your loved ones during the Mid-Autumn Festival.
Author Ann Low
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course sweet snack
Cuisine Asian, Chinese
Difficulty Easy
Servings 11 pieces

Ingredients
 

  • 75 g unsalted butter, touch to soft
  • 25 g icing sugar - sifted
  • 1 egg yolk
  • 15 g honey
  • 160 g plain flour - all purpose flour
  • 275 g lotus paste - roll into 11 round balls at 25g each
  • 1 egg yolk + 1 tsp water - egg wash

Instructions
 

  • In a bowl, beat softened butter and icing sugar till pale white with an electric mixer. Add egg yolk and honey, beat to combine.
  • Sieve plain flour into egg mixture and fold with a rubber spatula.
  • Then knead mixture to a soft dough and not sticky to your hand.**add a little more flour if dough is still sticky**
  • Divide dough into 11 portions at 25g each and wrap in the lotus paste filling and dust with some flour. Then gently press it into mold and stamp out on a baking tray lined with parchment paper.
  • Bake in preheated oven at 170 °C for 7 minutes. Then egg wash the mooncake top with a soft brush and bring the mooncakes back into the oven and bake for another 7-8 minutes till the top is slightly golden.

Notes

  • I used salted butter and low sugar lotus paste to reduce the sweetness of the mooncakes 
  • used 50g mooncake plunge mold
Keyword baked mooncakes, mid autumn festival, mooncake festival
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烤月饼 Baked Mooncakes
这款烤月饼食谱跟传统的不一样。它不须要加碱水和糖浆，月饼烤好后也不用等饼皮“回油”。材料家常，制作简单，搓好面团马上包入莲蓉馅就可以直接进烤箱烘烤。饼皮酥酥的，不管是温热的时候享用或收进密封盒子数天都一样好吃。
材料：
  • 75克 无盐牛油，微软
  • 25克 糖分，过筛
  • 1粒 蛋黄
  • 15克 蜂蜜
  • 160克 中筋面粉
  • 1粒 蛋黄+1茶匙 水，搅匀 – 刷面
  • 275克 莲蓉，揉成11粒球状，25克
做法：
  1. 将软牛油和糖分放入碗中，打发至泛白。加入蛋黄及蜂蜜搅打均衡即可。
  2. 筛入面粉，然后用刮刀翻拌均匀。
  3. 用手把面粉混合物揉成软面团至不沾手即可。**觉得面团太粘的话，可再加点面粉**
  4. 将面团分成11等份 （25克）包入莲蓉馅，搓圆粘上少许粉入摸压花在烤盘上，底部铺纸。
  5. 送入预热烤箱摄氏170度烤7分钟。取出月饼用毛刷轻轻刷上蛋黄液，再放入烤箱继续烘烤7-8分钟至表面金黄即可。
  • 食谱来至于小红书。
  • 用了含盐牛油和低糖莲蓉减低甜度。
  • 小摸具 – 50克

 

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