The CLASSIC Mooncake Recipe (双黄白莲蓉月饼)

By Souped Up Recipes · 180 min

Ingredients

Instructions

1. Soak the dried lotus seeds one day ahead, drain them, and pull out the green sprout in the centre of each seed, as it is very bitter.
2. Put the lotus seeds and 500 g of water in an Instant Pot on the porridge setting for 30 minutes, or simmer them in a regular pot for hours until very soft and creamy.
3. Blend the cooked seeds into a purée, pour it into a non-stick frying pan, and add 80 g of vegetable oil in three batches, stirring until each addition is absorbed.
4. Mix 2 tbsp of cornstarch with 2 tbsp of water and stir it into the purée in three batches.
5. Add 130 g of sugar and 1/2 tsp of salt, then stir over low heat for 20-30 minutes until it becomes a paste.
6. Transfer the paste to a bowl, let it cool, and divide it into 12 even pieces of about 42-43 g each.
7. Bake the 24 salted egg yolks in a 300°F oven for 6 minutes, then set them aside.
8. Mix 135 g of invert syrup, 50 g of vegetable oil, 13 g of lye water and 1/2 tsp of salt in a large bowl, then add 250 g of cake flour and mix with a rubber spatula until a soft, non-sticky dough forms, about 3-5 minutes.
9. Wrap the dough in plastic film and rest it at room temperature for 3 hours, then divide it into 12 pieces of 35 g each.
10. Flatten one portion of paste, place 2 salted egg yolks in the middle, and wrap them. Flatten a portion of dough by hand (no rolling pin), place the filling in the centre, wrap it and roll into a smooth ball.
11. Lightly dust the ball with cake flour, press it into the mooncake mould until it stops going lower, hold for 15 seconds, then release.
12. Preheat the oven to 335°F. Spray the mooncake with water, then bake for 8 minutes.
13. Mix 1 egg yolk with 1 tbsp of water, take the mooncakes out and brush on the first layer. Return them to 335°F and bake for 8 minutes more.
14. Brush on the second layer of egg yolk mixture, then bake for 6-10 minutes until golden; the filling is already cooked, so judge by colour and watch closely as ovens vary.
15. Store the mooncakes in a sealed container at room temperature for at least 2 days so the skin softens, becomes shiny, and the colour darkens.

Summarized from Souped Up Recipes's video. Watch it for the details.

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