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
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