Traditional Mooncakes 傳統廣式月餅

190g all purpose flour
110g golden syrup
½ tsp alkaline water (Potassium Carbonate & Sodium Bicarbonate solution)
55g vegetable oil

1120g lotus / red bean paste
8 salted egg yolks (use salted duck egg yolks)
1 tbsp rose cooking wine

Egg wash:
1 egg yolk

1.   Mix the golden syrup, alkaline water, and vegetable oil well in a large bowl.  Sift in the all purpose flour.  Use a spatula to fold the flour into the liquid mixture. Do not over mix.  Knead the mixture into dough.  Cover with a plastic wrap and refrigerate it for 1 hour. 
2.   Mix salted egg yolks with rose cooking wine and set it aside for 15 minutes. 
3.   Roll lotus paste / red bean paste into a long tube cut it into 8 equal portions, each around 140g.  Roll each portion into a ball shape then set it aside.
4.   Preheat oven to 180C (350F).  Prepare the egg wash:  Whisk the
egg yolk and set it aside.
5.   After the dough has been refrigerated for an hour, take it out from the fridge and divide the dough into 8 equal portions.  Roll each portion into a small ball shape. Place each individual piece of dough onto a sheet of plastic wrap. Using a rolling pin, roll the dough out evenly into a disc. (Make sure the area of the dough is enough to wrap the lotus paste ball.)
6.   Then take a lotus / red bean paste ball and poke a hole in the middle with your finger.  Place and wrap the salted egg yolk inside.  Roll and shape it into a ball. 
7.   Place the ball of lotus /red bean paste onto the dough. Wrap and seal the paste ball with the dough disc. Make sure the dough has completely covered the paste ball.
8.   Dust the mooncake mold with flour. Place the mooncake into the mold and press it lightly to fit into the mold. Then remove the mooncake from the mold by tapping the mold on all sides.
9.   Repeat steps 7 and 8 to finish the rest of the dough and lotus / red bean paste.
10. Bake in the preheated oven for about 10 to 12 minutes. Brush the  mooncakes with egg wash, at about 5 minutes before removing it from the  oven.  Continue to bake until the pastry turns golden brown.  Remove from  the oven and let cool on the tray.  Store in an air-tight container and the  pastry will become soft and glossy (in Chinese we called 回油) in two  days.  After the two days, store it in the refrigerator. 

準備時間: 60分鐘

烹調時間: 10分鐘

分量: 8



轉化糖漿 110

梘水 ½茶匙

菜油 55




玫瑰露酒 1湯匙




1.  把糖漿,梘水和菜油放入一盤中拌勻。篩進麵粉(分3次下),用膠刮
     櫃靜 1小時。

2. 鹹蛋黃用玫瑰露酒拌勻放15分鍾,備用。蓮蓉搓成長條形,分  

    割成 8等份(大約1401),滾圓待用。

3. 預熱焗爐至 180C (350F). 預備塗餅面的材料:把雞蛋拌勻,


4.  把麵團分割成 8等份(大約451),滾圓。小麵團用保鮮膜





5. 將月餅,掃上蛋汁,然後放入已預熱的焗爐中,焗約 10 12

鐘。    焗至熟透,並轉金黃色為止,即成。待涼後,放入密封盒