Mooncake

MOONCAKE WITH RED BEAN PASTE (中秋月饼/PASTEL DE LUNA)

Mooncake is one of the Chinese most popular mid-autumn festival sweets. The mid-autumn festival falls on the 15th of August of the Chinese lunar calendar. It’s a must-try easy-to-make and tasty delicacy.

Healthy Asian Cuisine.com

Makes: 16 (85g) Mooncake      Preparation Time:  60-90 minutes     Cook Time: 25-30 minutes

Course: Dessert

Cuisine: Chinese, Vegetarian

Author: Healthy Asian Cuisine

Ingredients

For the Dough

• 240g bread flour (unbleached all-purpose flour)
• 140g golden syrup or honey
• 60g vegetable oil
• 2 teaspoons lye water (alkaline water)  

For the Filling

• 880-900g red bean paste, store-bought or homemade

For the Egg Wash

• 1 egg yolk
• 2 teaspoons water

Method

Step 1: Preparing the Mooncake Dough

1. Pour the golden syrup into a big bowl then add vegetable oil and lye water.  Stir to combine. 
2. Sieve the flour into the syrup mixture and combine all ingredients with a spatula. Note: The purpose of lye water here is used neutralize the sour taste due to the presence of acid in the golden syrup.  It also helps to darken the pastry colour.
3. Dough created using syrup tends to be stickier; kneading the dough with a pair of gloves will help.  Knead the dough until it turns into a smooth dough.
4. Wrap dough in cling film and allow it to rest for at least 30 minutes in the refrigerator.

Step 2: Preparing the Pastry and Red Bean Paste Filling

1. After the dough is rested, weigh the dough to 27g each and roll it into a round ball, then place them into a flat container. Cover the container with a cling film to prevent them from drying out.
2. Measure the bean paste to 55g each and roll it into a ball.  Place all rolled-out red bean paste into a flat container and then cover them with a cling film to prevent them from getting dry. Set aside.

Step 3: Making the Mooncake

1. Place a piece of round dough on your palm then flatten the dough between your palms and gently press to shape it into a thin round disk. 
2. Next, place the disk on top of the rolled-out round bean paste. Gently press the disk around the paste to squeeze out excess air between the wrap and the filling. Then turn it over to complete the sealing by turning and moulding the wrap up toward the opening.  Lightly press the thicker dough to even out the wrap around the filling.  At last roll the mooncake to form a ball.
3. To mould the mooncake, dust some all-purpose flour onto the dough, shake off excess flour then place it on top of a line baking tray.  Now, use an 85g mooncake mould, place it over the mooncake then press the piston downward.  The dough will take the shape of the mould and the beautiful pattern will be imprinted on the surface.  Repeat and do the same with the rest of the mooncake shaping and moulding process.

Step 4: Baking The Mooncake

1. Baked the mooncakes in preheated oven at 180°C/355°F for 5 minutes.
2. While the mooncake is baking, prepare the egg wash.  Separate the egg white from the egg yolk then place an egg yolk in a small bowl.   Add 2 teaspoons of water and whisk the egg yolk until it dissolves in the water then keep it aside to glaze the mooncake later.
3. After 5 minutes, remove the baking tray from the oven and lightly apply egg wash on the mooncake surface and around the side with a soft brush. 
4. Thereafter, return the baking tray to the oven and finish baking the mooncakes for another 10 to 15 minutes or until golden brown.
5. When done, remove the mooncakes from the oven, and place them on a wire rack once they are cool enough to be handled. Let the mooncakes cool at room temperature, then transfer them into an airtight container and keep them for 1 or 2 days (see notes).
6. The next day, the crust will become softer.  Serve your mooncakes with Chinese tea or coffee.