Honey Mooncakes 蜂蜜月饼

These easy Honey Mooncakes use simple substitutes like honey, corn oil, and baking soda instead of traditional golden syrup and lye water. Using honey adds a lovely natural sweetness, while corn oil and baking soda are perfect accessible pantry substitutes that still help achieve a great texture and color. Skip the extra flour for dusting, just grease your mold with a little oil and the mooncake will come out perfectly in shape. You can enjoy them warm right out of the oven, and can be kept in an airtight container at room temperature for a few days.

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!

Honey Mooncakes

These easy Honey Mooncakes use simple substitutes like honey, corn oil, and baking soda instead of traditional golden syrup and lye water. Using honey adds a lovely natural sweetness, while corn oil and baking soda are perfect accessible pantry substitutes that still help achieve a great texture and color.

Author Ann Low

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting Time 30 minutes mins

Course Chinese snack

Cuisine Asian, Chinese

Difficulty Easy

Servings 17 pieces

Ingredients

 

• 140 g honey
• 3 g baking soda
• 60 g corn oil
• 230 g cake flour or plain flour - sifted
• 425 g lotus paste - roll into 17 round balls at 25g each
• 1 egg yolk plus 1 tsp water - mix well

Instructions

 

• In a bowl, combine honey, baking soda and corn oil together. Stir thoroughly well with a hand whisk, about 2 minutes.
• Pour in flour and fold with a rubber spatula. Then knead mixture to a soft dough by hand. Covered and rest for about 30 minutes.
• Divide dough into 17 portions at 25g each and wrap in the lotus paste filling. Grease mold with little corn oil.  Then gently press dough ball into the mold and stamp it out directly on a baking tray lined with parchment paper. Egg wash the mooncakes with a soft brush. 
• Bake in preheated oven (center rack) at 165 degrees C for about 15 minutes till the top is slightly golden. 

Notes

Please keep in mind that all oven temperatures and baking time varies

Keyword honey mooncakes

Share on Facebook Pin Recipe Print Recipe

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!

• 蜂蜜月饼 Honey Mooncakes
• 这些蜂蜜月饼制作简单，使用蜂蜜、玉米油和苏打粉，代替了传统的转化糖浆和枧水. 使用蜂蜜能带来一种绝佳的天然甜味，而玉米油和小苏打则是非常容易获取的厨房常备替代品，同样能帮助月饼达到理想的质地和色泽.
• 材料:

• 做法:

1. 碗中加入蜂蜜, 苏打粉和玉米油, 充分搅拌均匀, 约2分钟.
2. 倒入面粉, 用刮刀翻拌. 然后用手把面粉混合物揉成软面团至不沾手即可 (无须再加粉), 盖上盖静置30分钟.
3. 将面团分成17等份 （25克）包入莲蓉馅, 搓圆. 模具内刷上少许玉米油，把圆球入摸压花在烤盘上，底部铺纸. 用毛刷轻轻刷上蛋黄液即可.
4. 送入预热烤箱(中层)摄氏165度烤约15分钟钟至表面金黄即可.