Traditional Mooncake (广式月饼)

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

  1. Mix flour, oil, agave nectar, water, and baking soda until it forms a dough.
  2. Split into 20 g pieces of dough. Throw away remainder.
  3. Split filling into 80 g pieces, roll each into a sphere.
  4. For each piece of dough, use rolling pin to roll into a circle. Wrap around filling, press with mold.
  5. On a parchment paper lined baking sheet, bake at 400 F for 6 minutes.
  6. Mix the egg yolk and water, brush the mixture on all of the mooncakes.
  7. Adjust the temperature to 350 F, bake for 7 minutes.
  8. Brush the egg yolk water mixture on all of the mooncakes
  9. Continue baking at 350 F for 5 minutes.
  10. Broil for 5 minutes.
  11. Let mooncakes cool down.
  12. 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.