Golden Lotus Pastry Mooncake (Printable)
Tender golden pastry wraps fragrant lotus paste in these traditional Chinese treats, ideal for autumn celebrations.
# What's Needed:
→ Pastry Dough
01 - 4.2 oz all-purpose flour
02 - 3 oz golden syrup
03 - 1 oz vegetable oil
04 - 1/2 tsp alkaline water (lye water)
→ Filling
05 - 17 oz lotus seed paste (store-bought or homemade)
06 - 12 salted egg yolks (optional; can substitute with whole roasted nuts)
→ Egg Wash
07 - 1 egg yolk
08 - 1 tbsp milk
# How to Make It:
01 - In a bowl, combine golden syrup, vegetable oil, and alkaline water. Mix until well blended and emulsified.
02 - Add flour to the wet mixture. Stir until a smooth dough forms. Cover with plastic wrap and let rest for 2 hours at room temperature.
03 - Preheat oven to 350°F.
04 - Divide the lotus seed paste into 12 portions (approximately 1.4 oz each). If using salted egg yolks, wrap each yolk inside a portion of paste and roll into a smooth ball.
05 - Divide the rested dough into 12 equal portions (approximately 0.7 oz each).
06 - Flatten each dough ball into a thin disc. Place a filling ball in the center and carefully wrap the dough around it, pinching edges to seal completely.
07 - Lightly dust a mooncake mold with flour. Place the filled ball inside and gently press to imprint the pattern. Release onto a parchment-lined baking tray.
08 - Repeat the shaping process with remaining dough and filling portions.
09 - Bake for 5 minutes, then remove from oven.
10 - Brush the mooncakes lightly with egg wash mixture, being careful not to fill the imprinted design.
11 - Return to oven and bake for 15-20 minutes, or until golden brown.
12 - Cool completely on the baking tray. Store in an airtight container for 1-2 days to allow the pastry to soften before serving.
# Tips for Success:
01 -
- The pastry transforms from slightly crisp straight from the oven to beautifully tender after a day of resting
- You get to control exactly what goes inside and these freeze remarkably well for unexpected gifts
02 -
- The dough must rest the full 2 hours or the pastry will shrink back when you try to mold it
- Mooncakes develop their characteristic soft tender texture only after resting 1 to 2 days
03 -
- Chill the lotus paste wrapped egg yolks for 15 minutes before wrapping in dough so they hold their shape
- Use a very light touch with the egg wash and avoid pooling liquid in the molded designs