Mooncake

Ingredients

• 2 cups all-purpose flour
• ¾ cup golden syrup
• ⅓ cup vegetable oil
• 1 teaspoon alkaline water
• 2 cups sweet red bean paste
• 1 large egg yolk
• 1 tablespoon water

Instructions

1. 1

   In a large bowl, whisk together the 2 cups flour, 3/4 cup golden syrup, 1/3 cup vegetable oil, and 1 teaspoon alkaline water until a soft dough forms. Cover and let rest for 30 minutes.

2. 2

   Divide the dough into 8 equal balls (about 2 tablespoons each) and the red bean paste into 8 balls (about 1/4 cup each).

3. 3

   Flatten a dough ball into a thin circle, place a red bean paste ball in the center, and wrap the dough around it, pinching to seal. Roll gently into a smooth ball.

4. 4

   Press the filled ball into a mooncake mold (or use your hands to shape into a thick disc) and tap out onto a baking sheet lined with parchment paper. Repeat with remaining balls.

5. 5

   Preheat oven to 350°F (175°C). Whisk the 1 egg yolk with 1 tablespoon water to make an egg wash. Brush the tops of the mooncakes lightly with the egg wash.

6. 6

   Bake for 10 minutes, then remove from oven and brush again with egg wash. Return to oven and bake until deep golden brown, about 10-15 minutes more.

7. 7

   Let cool completely on a wire rack. Mooncakes taste best after resting for 1-2 days in an airtight container, allowing the crust to soften.

Tools you’ll need

• mooncake mold (optional)
• baking sheet
• parchment paper
• mixing bowl
• pastry brush
• wire rack

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