Make 10 mini mooncakes with a golden pastry shell, lotus paste filling and a salted egg yolk centre.
Makes: 10 mini mooncakes
Dough resting time: 30 minutes
Baking temperature: 175°C, conventional oven
Baking time: Approximately 15 minutes
Ingredients
For the dough
- 60g golden syrup
- ¼ teaspoon food-grade lye water (kansui)
- 24g vegetable oil
- 100g Natural Wave Japanese Cake Flour, plus a little extra for dusting
For the filling
- 10 cooked salted egg yolks, cooled
- Approximately 220g ready-to-use lotus paste
For glazing
-
Beaten egg, for a thin egg wash
Filling weight: Each salted egg yolk and its surrounding lotus paste should weigh 35g together. Adjust the amount of lotus paste according to the size of your yolks.
Equipment
A kitchen scale, mixing bowl, rolling pin, cling film, mini mooncake mould, pastry brush and lined baking tray.
1. Make the dough
Mix the golden syrup, food-grade lye water and vegetable oil until combined.
Sift in the cake flour and mix until a dough forms. Wrap and refrigerate for 30 minutes.
2. Prepare the filling
Use cooked, ready-to-eat salted egg yolks. If your yolks are supplied raw, cook them according to their packaging instructions and let them cool before continuing.
Weigh each yolk and add enough lotus paste to bring the combined weight to 35g. Wrap the paste around the yolk, seal and roll into a ball. Repeat to make 10 filling balls.
3. Wrap the mooncakes
Divide the rested dough into 10 equal portions.
Flatten one portion between two sheets of cling film. Remove the top sheet, place a filling ball in the centre and bring the dough around it.
Gently pinch the edges together to seal, keeping the pastry thickness as even as possible. Roll gently into a ball. Repeat with the remaining dough and filling.
4. Shape
Preheat the oven to 175°C using top and bottom heat.
Lightly dust the filled balls and the inside of the mooncake mould with flour. Tap excess flour out of the mould.
Place a filled ball on the lined tray. Position the mould over it, press to imprint the pattern and release carefully. Repeat, leaving space between the mooncakes.
5. Bake and glaze
Bake on the middle rack for 5 minutes, until the surfaces begin to firm up.
Remove the tray and brush a very thin layer of beaten egg over the tops. Avoid letting egg collect in the patterned grooves.
Return to the oven for approximately 10 minutes, until golden brown and the pastry is cooked. Oven performance varies, so check before removing.
Cooling and storage
Transfer the mooncakes to a rack to cool. Refrigerate promptly in a covered container at 4°C or below and enjoy within 3 days.
Refrigerate within 2 hours of baking, or within 1 hour if the room temperature exceeds 32°C.
Helpful tips
- Weigh the filling rather than estimating: the target is 35g including the yolk.
- Choose a mould that accommodates the filled dough balls.
- Dust lightly; excess flour can leave white marks.
- Keep the egg wash thin to preserve the moulded pattern.
