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Best Easy Moon Cake with Egg Yolk Recipe

Name: Best Easy Moon Cake with Egg Yolk Recipe
Total time: 120 min
Yield: 90 g
Ingredients: All-purpose flour 2 cups; Golden syrup 0.5 cup; Vegetable oil 0.33 cup; Lotus seed paste 1.5 cups; Salted egg yolks 8 pieces; Baking soda 0.5 tsp; Water 2 tbsp; Egg 1 piece

Moon cakes with salted egg yolk center offer a rich, sweet-savory contrast. A traditional family Mid-Autumn Festival delicacy with luxurious filling.

Cook 120 min Difficulty HARD 375 kcal

#traditional dessert #mid-autumn festival #egg yolk mooncake #lotus paste mooncake

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Ingredients

Main ingredients

All-purpose flour 2 cups
Golden syrup 0.5 cup
Vegetable oil 0.33 cup
Lotus seed paste 1.5 cups
Salted egg yolks 8 pieces

Seasonings/Sauce

Baking soda 0.5 tsp
Water 2 tbsp
Egg 1 piece

Nutrition summary

Carbohydrates 46 g 49%

Protein 7 g 7%

Fat 18 g 44%

Serving size 90g

Cooking steps

1

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2

In a bowl, mix golden syrup, vegetable oil, water, and baking soda until well blended. Gradually add sifted all-purpose flour to form a dough. Cover the dough and let it rest for 40 minutes.
3

Meanwhile, rinse salted egg yolks to remove excess white and dry them gently. Divide lotus seed paste into 8 equal portions; flatten each and wrap a salted egg yolk inside, sealing completely.
4

Divide rested dough into 8 portions. Flatten each dough piece and gently wrap it around the lotus paste and egg yolk filling, pinching to seal. Place seam side down.
5

Lightly dust mooncake molds with flour and gently press each filled dough ball in to shape and form a pattern. Place formed mooncakes onto baking sheet.
6

Bake mooncakes for 7 minutes, then remove to cool for 10 minutes. Brush lightly with beaten egg wash. Bake again for 13–15 minutes more until golden brown.
7

Cool mooncakes completely on a wire rack. Let rest in a sealed container for 1–2 days to allow the flavors and texture to mature before serving.

Personalized Q&A

Q. What's the key ingredient in this Moon Cake with Egg Yolk recipe?

The core ingredients that define this moon cake are the lotus seed paste and salted egg yolks. The lotus seed paste is responsible for the cake’s smooth, subtly sweet, and nutty filling, while the salted egg yolk center adds a richly savory, tender bite that is iconic to the classic version of the moon cake.

Q. How do I prevent overbaking or undercooking moon cakes?

Baking at 350°F (175°C) and using a two-stage baking process (bake, cool, egg wash, bake again) helps get an even, golden crust without drying out the filling. Watch the moon cakes in the final 5 minutes for a rich golden color, and allow them to cool and rest for optimal texture before serving.

Q. What step helps achieve a tender moon cake crust?

Letting the dough rest for at least 40 minutes after mixing is essential. This rest allows the flour to fully hydrate and results in a pliable dough that envelops the filling delicately, ensuring a tender and moist crust after baking.

Q. How many calories and what is the carb-to-protein ratio per moon cake serving?

Each serving of this Moon Cake with Egg Yolk contains approximately 375 kcal, with 46g of carbohydrates, 7g of protein, and 18g of fat. Carbohydrates provide about 49% of the calorie content, while protein offers 7% and fat 44%.

Best Easy Moon Cake with Egg Yolk Recipe

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