Taiwanese Milk-Fragrant Mooncake

Name: Taiwanese Milk-Fragrant Mooncake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 75 g whole eggs; 110 g caster sugar; 40 g shortening (melted); 6 g cake emulsifier; 3 g baking soda (sifted together); 27 g milk powder (sifted together); 2 g milk flavor powder (sifted together); 200 g cake flour (sifted together); egg yolk (for brushing the surface), to taste

Soft and tender Taiwanese-style mooncakes, baked in two stages and brushed with an egg yolk wash.

40 min

Easy

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Ingredients

whole eggs 75 g

caster sugar 110 g

shortening (melted) 40 g

cake emulsifier 6 g

baking soda (sifted together) 3 g

milk powder (sifted together) 27 g

milk flavor powder (sifted together) 2 g

cake flour (sifted together) 200 g

egg yolk (for brushing the surface) to taste

Instructions

Step 1

Combine the whole eggs and caster sugar, and stir until the sugar dissolves.

Step 2

Add the melted shortening and mix until evenly combined.

Step 3

Add the cake emulsifier and whip until fluffy and light.

Step 4

Add the sifted baking soda, milk powder, milk flavor powder, and cake flour. Fold gently using the folding method until just incorporated, then let the batter rest for 10 minutes.

Step 5

Shape and portion the batter into mooncake molds.

Step 6

Preheat the oven to 200°C top heat / 200°C bottom heat. Bake for about 8 minutes to set the shape, then brush the surface with egg yolk twice. Continue baking for about 10 minutes until done.