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.
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
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