egg yolk mooncakes

How to Make Traditional Egg Yolk Mooncakes

Egg yolk mooncakes, a beloved Chinese delicacy, symbolize reunion and prosperity. Making them at home is rewarding—here’s a simple guide.

Ingredients: For the crust, you’ll need 100g golden syrup, 30g alkaline water, 250g peanut oil, and 300g all-purpose flour. For the filling, mix 200g lotus seed paste, 50g maltose, and a pinch of salt. Don’t forget salted egg yolks (pre-soaked in wine for 30 mins to reduce odor).

Steps:

1. Make the crust: Blend golden syrup, alkaline water, and oil. Gradually add flour, knead into a smooth dough, and rest for 1 hour.

2. Prepare filling: Roll lotus paste into 30g balls. Wrap each with a salted yolk (lightly pressed to flatten).

3. Assemble: Divide dough into 20g portions. Flatten each, wrap the filling, and seal tightly. Roll into a ball, then press into a mooncake mold.

4. Bake: Preheat oven to 180°C. Bake for 15 mins, then brush with egg wash. Bake again for 10-15 mins until golden.

5. Rest: Let cool completely, then store for 2-3 days to soften the crust.

With a crispy crust and sweet-salty filling, these homemade mooncakes will impress your family. Enjoy the festive process and delicious results!