yields about 20 mooncakes
Traditional Mooncake
Equipment
- mooncake mold
Ingredients
- 1.5 cup flour
- .25 cup oil
- .6 cup agave nectar
- 1 Tbsp water
- .5 tsp baking soda
- 60 oz. filling
- 1 egg yolk
- 1 Tbsp water
Instructions
- Mix flour, oil, agave nectar, water, and baking soda until it forms a dough.
- Split into 20 g pieces of dough. Throw away remainder.
- Split filling into 80 g pieces, roll each into a sphere.
- For each piece of dough, use rolling pin to roll into a circle. Wrap around filling, press with mold.
- On a parchment paper lined baking sheet, bake at 400 F for 6 minutes.
- Mix the egg yolk and water, brush the mixture on all of the mooncakes.
- Adjust the temperature to 350 F, bake for 7 minutes.
- Brush the egg yolk water mixture on all of the mooncakes
- Continue baking at 350 F for 5 minutes.
- Broil for 5 minutes.
- Let mooncakes cool down.
- Put in a sealed container at room temperature for at least 24 hours.
Notes
- Optional to add salted egg yolk to the filling, but then the combined weight of the filling and egg yolk for a single mooncake must be 80 g.