THE AUTHENTIC CHINESE MOONCAKE (ZHONGQIU YUANBING)

— INGREDIENTS —

THE MOONCAKE SKIN (DOUGH):

• 120 g golden syrup (or honey as a substitute)
• 30 ml peanut oil (or vegetable oil)
• 1/2 tsp lye water (kansui – critical for color and texture)
• 160 g all-purpose flour (sifted)
  

THE RICH LOTUS FILLING:

• 500 g sweet lotus seed paste (available at Asian grocery stores)
• 6 to 8 salted duck egg yolks (pre-cooked or steamed, optional)
• 1 tbsp Chinese Shaoxing wine (for brushing the yolks)
  

THE EGG WASH (FOR SHINE):

• 1 egg yolk
• 2 tbsp water
  

— STEP-BY-STEP INSTRUCTIONS —

STEP 1: MAKE THE DOUGH

In a large bowl, whisk together the 120g of golden syrup, 30ml of peanut oil, and 1/2 teaspoon of lye water until fully combined and emulsified. Add the 160g of sifted flour all at once. Use a spatula to gently fold and mix until a soft dough forms. Wrap the dough tightly in plastic wrap and let it rest on the kitchen counter at room temperature for exactly 2 hours.

STEP 2: PREPARE THE EGG YOLKS

Preheat your oven to 160°C (320°F). Place the salted duck egg yolks on a baking sheet lined with parchment paper. Spray or brush them lightly with Shaoxing wine to eliminate any fishy odor. Bake the yolks for 5 minutes just until they start to sweat oil, then remove them and let them cool completely.

STEP 3: PORTION THE FILLING AND DOUGH

For a standard 50g mooncake mold, the ratio should be 30g of filling and 20g of dough. Weigh your egg yolk first, then add enough lotus seed paste around it so the combined weight of the paste and yolk equals exactly 30g. Roll it into a tight, smooth ball. Do this for all portions. Then, divide your rested dough into 20g portions and roll them into balls.

STEP 4: WRAP THE MOONCAKES

Take a portion of the dough and flatten it between your palms or plastic wrap into a thin, even circle. Place a filling ball right in the center. Carefully flip it upside down in your hand and gently push the dough up from the bottom, using your thumb and index finger to smoothly wrap the skin around the filling. Ensure there are no air bubbles trapped inside and seal the top completely. Roll it into a smooth ball.

STEP 5: MOLD THE SIGNATURE PATTERN

Dust your mooncake mold and the dough ball lightly with flour, shaking off any excess. Place the ball inside the mold. Set the mold flat on your baking sheet lined with parchment paper. Press the lever down firmly for 3 to 4 seconds to imprint the intricate traditional design onto the dough, then gently lift the mold up to release the shaped mooncake.

STEP 6: THE PRECISION BAKE AND WATER SPRAY

Preheat your oven to 200°C (400°F). Lightly spray the shaped mooncakes with a mist of cold water (this prevents the skin from cracking). Bake them at 200°C for exactly 5 minutes so the design sets and hardens. Pull the tray out and lower the oven temperature to 160°C (320°F). Let the mooncakes cool for 5 minutes, then brush a very thin layer of egg wash strictly on the top patterns using a pastry brush. Bake for another 10 to 12 minutes until beautifully golden brown.

STEP 7: THE SECRET AGEING PROCESS (HUI YOU)

When you take the mooncakes out of the oven, the crust will be completely hard and dry. Do not eat them yet! Let them cool completely, then place them in an airtight container for 2 to 3 days. During this time, the oil from the filling will seep out into the skin (a process called “Hui You”). The mooncakes will become shiny, incredibly soft, and melt-in-your-mouth delicious. Serve with hot Oolong tea!