Golden Lotus Seed Mooncakes (Printable View)

Classic Chinese confection with golden pastry embracing sweet lotus paste, ideal for autumn celebrations

# What You Need:

→ 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
06 - 12 salted egg yolks (optional; can substitute with whole roasted nuts)

→ Egg Wash

07 - 1 egg yolk
08 - 1 tbsp milk

# How-To Steps:

01 - Combine golden syrup, vegetable oil, and alkaline water in a mixing bowl. Whisk until thoroughly blended and emulsified.
02 - Add flour to the wet mixture. Stir with a spatula until a cohesive dough forms. Cover tightly with plastic wrap and let rest at room temperature for 2 hours to allow proper hydration.
03 - Preheat oven to 350°F.
04 - Divide lotus seed paste into 12 equal portions (approximately 1.4 oz each). If using salted egg yolks, embed one yolk inside each paste portion and roll into smooth, seamless balls.
05 - Divide the rested dough into 12 equal portions (approximately 0.7 oz each). Keep covered to prevent drying.
06 - Flatten each dough ball into a thin disc. Place a filling ball in the center and carefully stretch the dough over it, pinching edges to seal completely. Smooth into a uniform ball.
07 - Lightly dust mooncake mold with flour. Place filled ball inside, seam side up, and press firmly to imprint the design. Release onto parchment-lined baking tray.
08 - Bake for 5 minutes to set the structure.
09 - Remove from oven. Brush surfaces lightly with egg yolk mixture, being careful not to pool the wash in the imprinted designs.
10 - Return to oven and bake for 15–20 minutes, or until golden brown. Cool completely on baking sheet.
11 - Transfer to an airtight container. Store at room temperature for 1–2 days before serving. This resting period allows the pastry to soften and develop the characteristic tender texture.

# Expert Advice:

01 -
  • The tender, shiny crust yields to reveal an incredibly fragrant filling that tastes like tradition itself
  • Making these at home transforms a holiday treat into something deeply personal and rewarding
  • The recipe balances authenticity with approachable techniques, letting you recreate bakery-quality results
02 -
  • The resting period is non-negotiable—skipping it makes the dough shrink back miserably when you try to mold it
  • Mooncakes need at least 1-2 days of resting in an airtight container to achieve that signature soft, tender texture
  • Work quickly once the dough is portioned, as it becomes sticky and difficult to handle as it warms up
03 -
  • Weigh your ingredients precisely—mooncake chemistry is surprisingly particular
  • If the dough cracks while wrapping, knead it gently with a touch of oil to restore pliability

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