Rattan Pepper Beef Mooncakes (75g, makes 12)
New flavor of the year | Sichuan Pepper Beef Mooncakes 🥮 Rich, aromatic pepper notes, hearty, meaty filling. Tired of overly sweet mooncakes? Try one of these savory, fragrant treats instead. The soft, tender crust lets you unlock a delicious new savory flavor with every bite. A must-try for anyone who loves savory mooncakes ✨
Ingredients
Chinese pastry flour
175g
Golden syrup (inverted sugar syrup)
120g
Peanut oil
48g
Lye water (alkaline solution)
3g
White lotus seed paste
28g
Lotus seed paste
300g
Rattan pepper beef shreds
80g
Roasted crushed peanuts
80g
Organic roasted white sesame seeds
36g
Pork floss (meat floss)
50g
Instructions
1
Step 1
Combine 120g syrup with 48g peanut oil
2
Step 2
Add 3g lye water
3
Step 3
Stir well
4
Step 4
Stir until emulsified
5
Step 5
Add 175g pastry flour
6
Step 6
Add 28g lotus seed paste
7
Step 7
Stir evenly and fold until no dry flour remains; the dough is ready
8
Step 8
300g lotus seed paste
9
Step 9
Add 36g white sesame seeds
10
Step 10
Add 80g crushed peanuts
11
Step 11
Add 50g pork floss
12
Step 12
Add 80g rattan pepper beef shreds
13
Step 13
Mix evenly by hand
14
Step 14
The filling is ready
15
Step 15
It smells amazing; divide into small portions of 45g each
16
Step 16
Divide dough into 30g pieces and wrap in the filling
17
Step 17
Shape into rounds and dust with a thin layer of flour
18
Step 18
Place into the mold and press out a pattern
19
Step 19
Press out a pattern
20
Step 20
Spray with a fine mist of water
21
Step 21
Place in a preheated oven; first bake at 180°C for 8 minutes to set the shape, then remove and let cool for a few minutes. Brush on a thin layer of egg wash (mix one egg yolk + 5g water + 5g oil until smooth)
22
Step 22
Return to the oven for a second bake at 170°C for 12 minutes
23
Step 23
While still warm, brush on some cooked oil. Once done, seal and let rest for 2–3 days for best texture
24
Step 24
Enjoy!
