Japanese Golden Mooncakes
Japanese-style mooncakes with a butter and custard powder pastry crust, featuring a crisp and aromatic texture.
Ingredients
Low-gluten flour (sifted)
550 g
Custard powder (sifted)
35 g
Butter
250 g
Syrup
250 g
Lye water (kansui)
15 g
Whole egg
50 g
Red lotus seed paste filling (store-bought, 60 g each)
to taste
Instructions
1
Step 1
Sift the low-gluten flour and custard powder to form a flour well, then add the syrup, lye water, whole egg, and butter and mix until evenly combined.
2
Step 2
Use the folding method to fold into a smooth dough; let it rest for about 1 hour.
3
Step 3
Divide the rested dough into 20 g portions, flatten each into a round disc with the palm, and wrap around a portion of the red lotus seed paste filling.
4
Step 4
Place on a baking tray, press into shape with a mooncake mold, spray the surface with water, then bake in the oven at top heat 250°C / bottom heat 220°C for about 8 minutes until the surface sets, then remove.
5
Step 5
Cool to about 40°C, brush with egg wash, then return to the oven at top heat 200°C / bottom heat 180°C for about 5 minutes.
