French Pastry Mooncakes 法式月饼
The Mid-Autumn Festival is just a week away, and if you are looking to skip the traditional mooncake recipe for something a bit more modern, you are in the right place. Unlike traditional mooncake skins that require alkaline water, sugar syrup, and days of aging, this dough requires no resting time and no complex ingredients. This year, we are blending East and West with these incredible French Pastry Mooncakes.
This recipe features a buttery, crumbly, and deeply fragrant pastry adapted from the classic Gâteau Breton (French butter cake). With just a few slight adjustments, this hybrid dough comes together in a flash and pairs beautifully with sweet, smooth lotus paste filling. If you love a melt-in-your-mouth texture, this is the mooncake upgrade you need to try.
If you’re new to my blog and would like to receive new post update and never miss a recipe, please subscribe with your email address at follow.it (the subscribe box is at the sidebar or click at the following >> Anncoo Journal below the recipe). ~~ Thank you!
French Pastry Mooncakes
This recipe features a buttery, crumbly, and deeply fragrant pastry adapted from the classic Gâteau Breton (French butter cake). With just a few slight adjustments, this hybrid dough comes together in a flash and pairs beautifully with sweet, smooth lotus paste filling.
Ingredients
- 115 g soft butter - I used Lurpak salted butter
- 50 g caster sugar
- 20 g egg yolk
- 1 tsp vanilla extract
- 1 tbsp rum liqueur - optional
- 165 g cake flour or plain flour
- 30 g almond flour - ground almond
- 47 g dough skin
- 30 g lotus paste - I used low sugar white lotus paste
- 1 egg yolk+2 tsp water, mix well - egg wash
Instructions
- In a bowl, blend soft butter to smooth, add sugar, egg yolk, mix well. Then add vanilla and rum, mix well again.
- Sieve in flour and almond powder, fold with a rubber spatula. Then knead to dough form by hand.
- Divide dough to 8 pieces, about 47g and lotus paste 30g each and roll them into ball shape. Then wrap in lotus bean paste, roll into smooth round ball.
- Place the dough ball in muffin pan and gently press it down and flat. Egg wash each mooncake with a soft brush twice. Then use fork to create pattern on top and sprinkle some white sesame seeds over it.
- Bake in the preheated oven (middle rack) at 170 degrees C for about 30 minutes till golden. Rest mooncakes in muffin pan for 5 minutes and gently remove the mooncakes to cool on wire rack.
Notes
Please keep in mind that all oven temperatures and baking time varies
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!
- 法式月饼 French Pastry Mooncakes
- 中秋节再过一个星期就到了. 今年，我们将通过这款惊艳的**法式月饼（French Pastry Mooncakes）**将东西方风味完美融合。这个配方采用了源自经典布列塔尼酥饼（Gâteau Breton，一种法国黄油蛋糕）的饼皮，口感充满浓郁的黄油香气，酥松到掉渣。食材稍作调整，这种混合面团就能快速制作完成，并与香甜顺滑的莲蓉馅完美搭配。如果你喜欢入口即化的口感，这就是你必须尝试的月饼升级版。
- 材料:
- 115克 软牛油 (我用Lurpak牌含盐牛油)
- 50克 细砂糖
- 20克 蛋黄
- 1茶匙 香草香精
- 1汤匙 兰姆酒 (可不放)
- 165克 底筋或中筋面粉
- 30克 杏仁粉
- 47克 月饼皮
- 30克 莲蓉馅料
- 1粒 蛋黄+2茶匙水, 混匀- 刷面
- 做法:
- 将软牛油搅拌至顺滑, 加沙砂糖, 蛋黄搅拌均匀. 然后加入香精和兰姆酒, 再拌匀.
- 筛入面粉和杏仁粉, 用橡皮刮刀翻拌, 然后上手轻柔成面团即可.
- 将皮平均分成8等份搓圆, 约47克一粒, 包入莲蓉馅料30克, 揉圆.
- 压入摸具压平, 刷上两遍蛋黄液, 叉子刮出花纹, 撒上少许白芝麻即可.
- 送入预热烤箱摄氏170度(中层)烤30分钟至金黄色. 让月饼连摸具待凉5分钟才取出放在凉架上冷却.
- 烤箱温度和烘烤时间务必根据自家烤箱来定
