Mid-Autumn Festival is almost here; it falls on October 1st for this year. Are you ready to get mooncakes for this particular date? Mooncakes are the traditional dessert that served on Mid-Autumn Festival when family gathering together. It also represents the reunion of the family due to its round shape. Usually, the Cantonese style mooncake has a thick filling of red bean paste or lotus seed paste with salted egg yolk with the soft and glossy crust. It is quite pricy wherever sold by bakeries due to the high demand. However, it is easy to make with only a couple of simple ingredients for the crust. This simple recipe will surprise you for how easy it is to make a fantastic Cantonese style mooncake just like you get from the bakeries.
Check my another recipe for the homemade snow skin mooncakes, if you want to try something new.
What is Cantonese Style Mooncake?
- Cantonese Style Mooncake is a pastry made of sweet fillings and thin crust. The ingredients of the crust are golden syrup, peanut oil, all-purpose flour, and the alkaline water .
- The golden syrup is the inverted sugar syrup, which you can make it by cooking the 110g sugar with 125ml water. Cook the sugar on a medium heat and stir it until the sugar become to gold color. Here, I used honey as a substitute for golden syrup, which is also doable.
- The alkaline water is the solution that used to make the curst look darker after baking. You can mix baking soda with water as a substite for the alkaline water. I didn’t add alkaline water in my recipe because I believe it is healthier for homemade food.
How to store the Cantonese Style Mooncake?
- After baking in the oven, you need you to store the mooncakes in the container with lid covered for two days before serving. Due to the mooncake experts, if it is the none egg yolk filling mooncake, it can last the freshness for up to three months if keep in a container in the fridge.
How to make the fillings for Cantonese Style Mooncake?
The most popular filling for Cantonese style mooncake is the lotus seed paste, red bean paste, and custard. You can find the recipes in my other posts.
Equipment:
Mooncake mold is easily found on Amazon. The one I used is 50g mooncake mold; therefore, I need 25g for filling and 25g for the crust to make the mooncake.
Stir the honey and peanut oil in a large mixing bowl until it is well combined.
And then sift the all-purpose flour into the same mixing bowl, mix it to a dough.
At this moment, the dough should be very sticky. Let the dough rest at room temperature for two hours. Please cover it with plastic wrap so that the dough won't get dried out.
Let's prepare the filling. I will use red bean paste and egg custard for the mooncake fillings. (Check the post to see the recipes of red bean paste and egg custard).
Divide the filling into 13pieces, 25g for each, and roll them into balls.
After two hours, divide the dough into 13 pieces, 25g each. And roll the dough into balls. Flatten each dough by your palm, and place the filling in the center. Seal the dough from the edge to the center to cover the filling inside, then roll it into a bigger ball shape.
Place the ball in the mooncake mold, press the mold against the non-stick baking pan. Release the mold, and then you will get the mooncake out from the mold.
Preheat the oven to 356F. Bake the mooncakes for 5 minutes first, then bring them out of the oven. Place the egg wash on the surface of the mooncakes, then return them to the oven bake for another 15 minutes.
(Egg wash is the mixture of 1 egg yolk and 2tsp egg white).
Ingredients
Directions
Stir the honey and peanut oil in a large mixing bowl until it is well combined.
And then sift the all-purpose flour into the same mixing bowl, mix it to a dough.
At this moment, the dough should be very sticky. Let the dough rest at room temperature for two hours. Please cover it with plastic wrap so that the dough won't get dried out.
Let's prepare the filling. I will use red bean paste and egg custard for the mooncake fillings. (Check the post to see the recipes of red bean paste and egg custard).
Divide the filling into 13pieces, 25g for each, and roll them into balls.
After two hours, divide the dough into 13 pieces, 25g each. And roll the dough into balls. Flatten each dough by your palm, and place the filling in the center. Seal the dough from the edge to the center to cover the filling inside, then roll it into a bigger ball shape.
Place the ball in the mooncake mold, press the mold against the non-stick baking pan. Release the mold, and then you will get the mooncake out from the mold.
Preheat the oven to 356F. Bake the mooncakes for 5 minutes first, then bring them out of the oven. Place the egg wash on the surface of the mooncakes, then return them to the oven bake for another 15 minutes.
(Egg wash is the mixture of 1 egg yolk and 2tsp egg white).