Classic Cantonese Mooncake with Double Yolk Lotus Seed Paste 双黄莲蓉广式月饼

🧂 Ingredients

• 150 g golden syrup
• ½ tsp lye water

  aka Kansui or 枧水
• 50 g neutral flavoured cooking oil

  such as canola oil, peanut oil, vegetable oil, sunflower oil
• 220 g plain flour

  or all-purpose flour
• 1-2 tbsp plain flour

  for dusting the mooncake mould
• 1 egg yolk

  room temperature, for egg wash
• 16 salted egg yolks
• 480 g white lotus seed paste

  store bought or homemade
• 1 tbsp Chinese wine

Instructions

• 1 Place the 16 salted egg yolks on a baking tray. Brush a thin layer of 1 tbsp
  Chinese wine over it.
  
  Note: If using a whole salted egg, remove the mud from the eggs and wash
  thoroughly. Then crack the egg to extract only the egg yolks.
• 2 Bake in pre-heat oven at 170C / 338F for about 12 minutes, until the sides of
  the egg yolks sizzle.
  
  Let the egg yolks cool completely.
• 3 In a large mixing bowl, mix 150 g golden syrup, 50 g neutral flavoured cooking
  oil and 1/2 tsp lye water until well-mixed and no separation of any liquid.
• 4 Add 220 g plain flour and use a spatula to mix the wet and dry ingredients
  together, until a rough dough is formed.
• 5 Then use your hand to manually knead the dough briefly to form a soft dough.
• 6 Cover with cling wrap and rest for 30 minutes at room temperature.
• 7 After resting, divide the dough into 50g-52.5g each.
  
  Note: rested dough should be soft and non-sticky.
• 8 Divide 480 g white lotus seed paste into 60g each.
• 9 Roll each paste into a ball, then flatten. Add 2 salted egg yolks in the middle
  and cover the yolks with the paste as tightly as possible.
  
  Note: total weight should be about 90g-95g.
• 10 Set aside until ready to use.
• 11 Pre-heat oven to 180C/ 356F in a convection oven (upper & lower heating with no
  fan).
• 12 Roll the dough ball, then flatten it thinly. Wrap the lotus seed paste and 2
  salted egg yolks with the dough. Seal well to ensure no leakage.
• 13 Coat the assembled mooncake with a thin layer of 1-2 tbsp plain flour.
• 14 Place the mooncake into a mooncake mould. Place it downwards on the table or
  tray. Press it down a few times to form the shape and pattern. Then release the
  mould.
  
  Note: I'm using a 150g mooncake mould.
• 15 Place all the mooncakes on a baking tray.
  
  Note: you can place baking paper on the baking tray but it's optional.
• 16 Bake in pre-heat oven for 10 minutes, place the mooncakes on the middle rack.
• 17 Meanwhile, crack egg to extract 1 egg yolk. Add in 1 tsp water and mix well. We
  will use this as the egg wash.
• 18 After 10 minutes of baking the mooncake, remove the mooncakes from the oven.
  
  Reduce the oven temperature to 160C / 320F.
• 19 Use a brush to apply a thin layer of egg wash over the top and sides of the
  mooncakes.
  
  Note: make sure to swipe the brush bristols to remove excess egg wash from the
  brush, otherwise, too much egg wash will blur the mooncake patterns.
• 20 Bake the mooncakes for another 10 minutes.
• 21 After 10 minutes of baking the mooncake, remove the mooncakes from the oven. Use
  a brush to apply a thin layer of egg wash over the top and sides of the
  mooncakes.
  
  Note: make sure to swipe the brush bristols to remove excess egg wash from the
  brush, otherwise, too much egg wash will blur the mooncake patterns.
• 22 Bake the mooncakes for another 5-10 minutes until golden brown.
• 23 Then remove the mooncakes from the oven. Let it cool for about 15 minutes,
  before transferring onto a cooling rack.
• 24 Once the mooncakes are completely cooled, store in an air tight container.
  
  Note: storing at room temperature is fine.
• 25 Let the flavour develop over the next 1-2 days before consumption. The mooncakes
  will be soft and delicious.

Nutrition Info