traditional moon cakeswhen i saw wing wah(荣华) selling mooncakes at the airport, i knew that that time of the year is approaching again. i’d decided to start early this year with baking mooncakes so that i can give’em away and bake more by trying other varieties  ヾ(^-^)ノ

Recipe adapted from Happy Home Baking (original recipe from 贝太厨房)

Ingredients (makes 12~13 mini mooncakes)

100g plain flour
70g golden syrup
2ml alkaline water
25ml peanut oil

415g tiramisu lotus paste
40g melon seeds

食材 (可做12-13个迷你月饼)

面粉 100克
转化糖浆 70克
碱水 2毫升
花生油 25毫升

提拉米苏莲子馅 415克
瓜子 40克


traditional moon cakes

– Mix lotus paste with melon seeds. Divide the filling into 35g portions and shape into balls. Set aside. (Note: I used a dough: filling ratio of 3:7, for 50g mooncake mould)
莲蓉馅和瓜子混合。馅料分割成35克等分、搓圆,备用 (注:我做的事50克月饼;饼皮对馅料比例为3:7)

– Place golden syrup in a bowl. Add in alkaline water, stir to combine. Add in oil, mix well

– Place plain flour in a mixing bowl,make a well in the centre. Add in the above mixture. Mix with a spatula to form a soft dough. Gently knead the dough till smooth (takes 1~2 mins). Shape it into a smooth round dough. Wrap with cling wrap and leave in fridge to rest for at least 2 hours or over night. This step is known as 醒面

– Dust work surface with some flour. Give the dough a few light kneading to smooth it

– Divide dough into 15g pieces. Shape each dough into a ball. Roll each dough over some flour. Dust hand with flour and flatten each dough into a small disc (about 5cm in diameter). Wrap it around the filling and shape it into a ball. (always dust hand with some flour to avoid the dough from sticking)

– Lightly dust the wrapped dough with some flour. Place it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper

– Spray some water on the mooncakes. (Note: this helps to prevent the mooncake from cracking during baking)
月饼喷上少许水 ~ 此步骤可避免月饼在烘烤过程中开裂

– Bake at preheated oven at 180degC for 10mins. Remove from oven and leave to cool for 15mins (do not skip this step)
送入预热至180摄氏度烤箱烤10分钟,从烤箱取出冷却15分钟 (此步骤不可省略)

– Brush the top with some egg wash. Return to oven and continue to bake for another 15mins until golden brown (since all oven works differently, do check after 10mins, and subsequently every other 2 mins to make sure the mooncakes are not over browned)
月饼刷上蛋液,再次送回烤箱继续烤15分钟至金黄色为止 (各家烤箱温度都有差别,所以切记烘焙时间只谨供参考。烘烤月饼最后十分钟时,每两分钟检查月饼的上色程度)

– Leave mooncake to cool completely and store in air tight containers. Wait for 2 ~ 3 days for the mooncakes to 回油 (for the skin to soften) before serving

Personal notes/温馨小贴士:

traditional mooncakes –  i used Abram Lyle’s Golden Syrup, coconut oil in place of peanut oil, and original lotus paste
Abram Lyle 金狮糖浆, 用了椰子油替代花生油,并用了原味莲蓉馅

– i used 12g dough and 38g filling
我的月饼比例为12克饼皮对 38克馅料

– please refer to the recipe link as it shows a video clip on wrapping mooncakes

traditional moon cakesmy early gift box (๑・ω-)~♥”


Pollution index: 142 (unhealthy)


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