How long do mooncakes last?

Mooncakes can last a relatively long time because of their ingredients makeup. The baking process draws water out of the mooncakes helping them last longer. Freshly made mooncakes can last up to a week when stored in an airtight container at room temperature. If you store them in the fridge they can last even longer! I would take them out of the fridge and bring them to room temperature before consuming them. If you are storing them in the fridge let them sit at room temperature for 2 days before transferring them to the fridge as this brings out the oils in the skin.

How should I store mooncakes?

Make sure you store mooncakes in an airtight container at room temperature. When they are stored like this allows the skin to soften up as it absorbs the oils from the filling. This gives the mooncakes that characteristic glossy golden brown color.

What other fillings can I use in these mooncakes?

There are so many different flavours you can substitute for the filling ranging from white lotus seed paste, taro paste, chestnut paste, black sesame paste, mixed tree nuts, and more! As long as they are at a consistency where you can roll the filling up into a ball it’s perfect to be used!

Can I make these without a mooncake mold?

Yes! Even if you don’t have a mooncake mold you can definitely make these. Instead of pressing the formed mooncakes into a mold, you can use a tart mold or even a cupcake tray. They won’t have that unique pattern but they will be equally as delicious.

What is the best filling for traditional mooncakes?

Lotus seed paste with salted egg yolk is considered the most classic filling for traditional mooncakes, but red bean paste is also popular.

Why do mooncakes need to rest after baking?

Resting allows the oils from the filling to soak into the crust, softening it and enhancing the overall flavor, resulting in a better texture.

How can I prevent mooncake dough from cracking?

Ensure the dough stays moist by covering it with a damp cloth when not in use, and avoid overworking the dough during shaping.

Traditional Mooncakes - Catherine Zhang

Name: Traditional Mooncakes - Catherine Zhang
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 20
Cuisine: Chinese
Ingredients: Skin: plain flour; golden syrup; vegetable oil; baking soda; water; Filling: 1 kg filling (red bean; lotus; chestnut; sesame; etc.); 16 salted duck egg yolks; Egg Wash: egg yolk; egg white; sesame oil

Traditional Mooncake Recipe

Print Recipe

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Traditional Cantonese-style baked mooncakes with a fragrant thin skin, sweet filling and salted duck egg yolks. A Chinese treat prepared for the mid-autumn festival!

Author: Catherine Zhang
Prep Time: 60
Cook Time: 20
Total Time: 1 hour 20 minutes
Yield: 8 1x
Category: Cake
Method: Intermediate
Cuisine: Chinese

Ingredients

Units Scale

Mooncake Skin

230g Plain flour (1 3/4 cup + 4 tsp )
130g Golden syrup (1/3 cup + 1 tsp)
50g Vegetable oil (3 tbsp 1 tsp)
1/2 tsp Baking soda
1/2 tsp Water

Filling

1kg Filling of your choice (red bean paste, lotus paste, chestnut paste, sesame paste, etc.) (35oz)
16 Salted duck egg yolks

Egg wash

1 Egg yolk
1 tsp Egg white
1/4 tsp Sesame oil
1/4 tsp Golden syrup
1 tsp Water

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Instructions

Mooncake Skin

Mix baking soda and water together in a small bowl
Combine flour, golden syrup, vegetable oil and baking soda mixture together in a mixing bowl
Stir the mixture until a shaggy dough forms, then knead with your hands to form a dough
Form the dough into a rough ball and cover with cling wrap
Allow the dough to rest for 1 hour

Filling

Meanwhile prepare the filling
Using a scale portion out each mooncake’s filling with two egg yolks and your choice of filling- the total weight should be approximately 75g
Enclose the egg yolks in the filling and roll into a ball
Continue with the remaining filling and form 8 portions of filling, set aside until use

Assembly + Egg wash

Preheat the oven to 180C/355F
Uncover the rested mooncake skin dough and portion into 8 x 50g portions, roll into balls
Place one portion between two pieces of cling wrap and roll into a circle that will enclose the filling
Remove the rolled dough from the cling wrap and carefully cover the portioned filling, bringing the edges together and shaping to close gaps
Place the mooncake ball on a baking tray lined with baking paper, smooth side up
Lightly oil the mooncake mould (I used a 100g mould) and use it to press the ball into a mooncake shape
Remove the mould and repeat with the remaining filling
Bake the mooncakes for 6 minutes
Remove from the oven and lightly spray with water, prepare the egg wash as they cool
Combine all egg wash ingredients in a small bowl and whisk together until combined
Using a small food-safe brush lightly brush the mooncakes with the egg wash
Bake for another 6 minutes
Remove the mooncakes from the oven and brush with another layer of egg wash
Increase the oven to 200C/390F and bake the mooncakes for 10 minutes, until golden brown
Remove from the oven and cool completely before placing in an airtight container
Allow the mooncakes to sit at room temperature for 2-3 days for the skin to soften and soak up oils from the filling, the colour will deepen and the skin will become glossy
Store at room temperature for up to a week and enjoy!

Find it online: https://zhangcatherine.com/mooncakes/