Traditional Mooncake

Preparation: 30 min
Cooking time: 15 min
Waiting time: 20-30 min
Portion: 5
Difficulty: 3/5

Ingredient

1. Mixed filling
   -Chinese sausage: 50 gr
   -Almond: 30 gr
   -Sliced almond: 30 gr
   -Raisin: 30 gr
   -Dried chicken meat: 30 gr
   -Pork floss: 20 gr
   -Roasted peanut: 20 gr
   -Candied orange peel: 10-15 gr
   -Lime leaf: 4-5 leaves
   -Sesame oil: 10 ml
   -Golden syrup: 10 gr
   -Soy sauce: 1 tsp – for seasoning (optional)
   -Fried glutinous rice flour: 20 gr
   -Water: 10-20 ml
   -Salted egg yolks: 5
2. Mooncake dough
   -All purpose flour: 90 gr
   -Golden syrup: 60 gr
   -Oil: 10-15 gr
   -Peanut butter: 10 gr
   -Cinnamon powder: a pinch (optional)
   -Egg yolk: 1 for egg wash

Kitchen utensil
-75-100 gr mooncake mold stamp
-Rolling pin

Instruction

1. Salted egg yolk preparation

• Separate salted egg yolk and egg white in two different bowl
• Wash salted egg yolk with clean water, then leave aside
• Preheat oven at 150 Celsius degree in 10 minutes
• Place salted egg yolks on baking tray that lined baking foil
• Brush a thin layer of oil on salted egg yolks and bring to bakt at 150 Celsius degree in 10-15 minutes
• Remove cooked salted egg yolks from oven and let them chill at room temperature

Find the Homemade Salted Egg recipe and instruction as below:

2. Filling mixing

• Candied orange peel, almond, raisin, steamed chinese sausage: cut into small cubes

You can make Candied orange peel on your own by using the same technique as the recipe below:

• Sliced almond and pork floss: roasted on hot pan, then cool at room temperature.
• Roll lime leaves and cut into strips
• In a clean bowl, mix all ingredients (except fried glutinous rice flour and water) to combined.
• Sprinkle 10-15 gr fried glutinous rice flour in mixing bowl and mix with 10-15 ml water to make the mixture more sticky and be able to shape 
• Divide the mixture into 5-6 portions (50-60 gr/ each) and shape into balls
• Press your thumb on the filling ball and place salted egg yolk into.
• Wrap the salted egg yolk and repeat the same with others
• Cover the filling balls and refrigerate in 20-30 minutes.

3. Mooncake dough

• In a clean bowl, mix golden syrup, oil and peanut butter to dissolved completely 
• In another bowl, mix all purpose flour with cinnamon powder and add to wet ingredient mixture.
• Mix the ingredients until they’re all combined into dough
• Rest the dough in 5 minutes and divide the dough into 5-6 portions (25-30 gr/each)
• Shape the dough into ball and flatten the dough
• Place the filling in the center and wrap it up, shape into ball and leave aside
• Repeat the same process with other dough

4. Shaping and Baking

• Preheat oven at 180-185 Celsius degree in 15 minutes
• Brush a thin layer of oil in the mold stamp
• Place the dough ball on a baking tray that lined parchment paper.
• Stamp the dough several times to create the detail on its surface, then gently remove the cake from mold
• Do the same process with other doughs and bring to bake at 180 Celsius degree in 10 minutes
• After 10 minutes, remove the cakes from oven, spray water on top and wait for 5 minutes
• In the waiting time, prepare egg wash by beating an egg yolk 
• Brush a thin layer of egg yolk mixture on moon cake surface and bring bake to oven
• Bake the cakes in 5 minutes then remove from oven, spray water and brush again
• Bring the cakes back to oven and bake for another 5 minutes or until they turn to golden brown color.
• Remove the cakes from oven and chill completely on rack
• Store the cake in closed bag and best serve within 3-5 days