MOONCAKE MAKING | Beautiful Mooncake Mold Design

Traditional Baked Mooncake Recipe Part 1: Making the sugar syrup Ingredients 500 g brown sugar (for a richer golden color) 500 g white sugar 600 ml water 1 lemon, juiced Lemon peel Method Add the brown sugar, white sugar, and water into a pot. Bring to a boil while stirring until the sugar is completely dissolved. Once the syrup starts boiling, reduce the heat and skim off any foam on the surface. When the syrup is boiling, add the lemon juice and lemon peel. Do not stir after adding the lemon. The purpose of adding lemon is to help prevent crystallization and to give the syrup a cleaner, more fragrant flavor. Let the mixture simmer for about 10 minutes, then turn off the heat and allow it to cool slowly. After the syrup has cooled completely, transfer it into a clean glass jar that has been sterilized with hot water. Seal tightly and store it in a cool, dry place. The syrup should be rested for 7 weeks to 1 month before use. The longer the syrup rests, the more beautiful the color of the baked mooncakes will be. If you need it sooner, you can shorten the resting time to about 2 weeks. Mooncake syrup needs time to mature and develop its flavor. Part 2: Making the mooncake dough The type of flour has a big effect on the texture of the mooncake crust. In general, the higher the protein content of the flour, the firmer and drier the crust will be, and it may crack more easily. For example: 13% protein flour (bread flour / high-protein flour) makes a firmer and drier crust. 11% protein flour (all-purpose flour) gives a softer crust. 8% protein flour (cake flour) creates an even softer crust. Ingredients 500 g all-purpose flour 370 g mooncake syrup 90 g cooking oil 1/3 teaspoon baking soda 2 tablespoons peanut butter (or 2 egg yolks) Method Mix the ingredients gently until they come together into a dough. Do not knead the dough for too long, because overworking it can make the mooncakes harder to shape and can cause them to lose their pattern after baking. Only mix until a dough ball forms. Cover and let the dough rest for 20–30 minutes so it becomes more even, smoother, and easier to work with. Part 3: Making the filling Here is an example using mung bean filling. Ingredients 250 g skinless mung beans 110 g granulated sugar 40 g cooking oil 30 g cooked glutinous rice flour Method Soak the mung beans until softened, then steam them until fully cooked. Blend them into a smooth paste. Cook the mung bean paste in a pan over low heat. Add the sugar first, then slowly add the cooking oil and the cooked glutinous rice flour. Stir continuously until the filling becomes smooth, thick, dry, and no longer sticks to your hands. Let the filling cool completely before shaping. Divide the filling into equal portions. If using salted egg yolks, place one lightly baked salted egg yolk in the center of each filling ball. Part 4: Wrapping and shaping the mooncakes Wrapping is also an important part of making beautiful mooncakes. To get good results: The crust should be thin, about 0.4–0.6 cm. When wrapping the filling, press and seal gently to remove any trapped air. Otherwise, the crust may separate from the filling after baking. After wrapping, press the mooncake into the mold immediately. If you wait too long, the dough may dry out, become harder to shape, and lose the sharp pattern from the mold. The ideal ratio of dough to filling is 1:2, so the crust is thin enough but still strong. Suggested sizes: 50 g mold: 20 g dough + 30 g filling 75 g mold: 30 g dough + 45 g filling 125 g mold: 50 g dough + 75 g filling 150 g mold: 60 g dough + 90 g filling Part 5: Baking the mooncakes Preheat the oven to about 200°C / 392°F. Bake the mooncakes in 3 stages: First bake: Place the mooncakes on a tray and bake for 7 minutes at 200–220°C / 392–428°F, depending on your oven and the size of the mooncakes. Take them out and let them cool slightly. Then brush the surface with egg wash to create a beautiful golden color. Egg wash = egg yolk mixed with a little water, beaten well, then brushed onto the mooncakes. Second bake: Bake again at 190–200°C / 374–392°F for about 5 minutes. Remove the mooncakes again and let them rest briefly. Brush with more egg wash if needed. If the surface already looks golden enough, you can skip this step. Third bake: Bake at 160–180°C / 320–356°F for 3–5 minutes. Bake until the mooncakes turn a color close to the syrup and release a fragrant, classic mooncake aroma. Storage and serving tips Once the mooncakes have cooled completely, place them in sealed bags or an airtight container for storage. For longer shelf life, keep them in the refrigerator. Mooncakes usually taste even better after resting in the fridge for 1 day. They are best enjoyed with tea. I hope this recipe helps you succeed. Enjoy making your mooncakes!