Brown Sugar Mooncake
This year's trendy mooncake lineup includes many options, but this Brown Sugar Cantonese-Style Mooncake is one of my favorites. Baking fills the whole house with a rich aroma—the deep brown sugar flavor is more fragrant than a classic Cantonese mooncake. Paired with a homemade red lotus seed paste filling, it's a perfect combination.
Ingredients
all-purpose flour
130g
brown sugar syrup
95g
peanut oil
40g
lye water
3g
salted egg yolk
8 pieces
red lotus seed paste
480g
Instructions
1
Step 1
Mix the brown sugar syrup, peanut oil, and lye water evenly with a hand whisk.
2
Step 2
Add the all-purpose flour, fold and mix evenly with a spatula until no dry flour is visible.
3
Step 3
Wrap the mooncake dough in plastic wrap and let it rest for 2 hours.
4
Step 4
Soak the salted egg yolks in oil a day in advance, then bake at 180℃ (upper and lower heat) for 5 minutes.
5
Step 5
Take out the chilled red lotus seed paste, weigh 35g per portion together with the egg yolk. I made 8 with egg yolk and 8 plain red lotus seed paste, totaling 16.
6
Step 6
Flatten the dough, place the salted egg yolk in the center.
7
Step 7
Wrap the egg yolk with the dough, roll it into a ball, and set aside.
8
Step 8
.Divide the rested dough into 15g portions, roll each into a ball, and set aside.
9
Step 9
Take a portion of dough, flatten it, and place the red lotus seed paste filling on it. Use the space between your thumb and index finger to slowly wrap the dough around the filling, then roll it into a ball.
10
Step 10
Then roll it into a cylinder shape, which makes it easier to place into the mold.
11
Step 11
.Take out the Xuechu mooncake mold (50g flat pattern type), insert the pattern plate. Use a brush dipped in oil to apply a thin layer of oil around the pattern plate and the mold.
12
Step 12
Place the mooncake dough into the mooncake mold, and press it gently.
13
Step 13
Transfer to a baking tray, and press to imprint the pattern. (You can start preheating the oven to 200℃ (upper and lower heat) while pressing the mooncakes.)
14
Step 14
Place all the imprinted mooncakes along with the baking tray into the preheated oven, bake at 190℃ (upper and lower heat) on the middle rack for 5 minutes to set the mooncake patterns. Take them out and let them cool for 5 minutes, then continue baking for another 12 minutes.
15
Step 15
After the finished mooncakes have cooled, seal them tightly. You can only eat them after waiting 2 days for the oil to return to the crust!
16
Step 16
Cross-section: salted egg yolk + red lotus seed paste.
