Salted egg yolk mooncake
🧾 Ingredients (serves 4)
For the dough:
• 120g all-purpose flour
• 80g golden syrup
• 30g vegetable oil
• 1 tsp alkaline water
For the filling:
• 320g lotus seed paste (or red bean paste)
• 4 salted egg yolks (steamed or baked for 5 min to firm up)
• Optional: melon seeds or chopped nuts for texture
For egg wash:
• 1 egg yolk
• 1 tbsp milk or water
Method
1. Prepare the dough:
• Mix golden syrup, oil, and alkaline water until smooth.
• Add flour and mix into a soft dough.
• Wrap and rest for 1 hour.
2. Prep the filling:
• Divide lotus paste into 4 portions (~80g each).
• Flatten each portion and wrap around a salted egg yolk.
• Roll into smooth balls.
3. Assemble mooncakes:
• Divide dough into 4 portions (~60g each).
• Flatten dough and wrap around each filling ball.
• Dust with flour and press into mooncake mold.
4. Bake:
• Preheat oven to 180°C (356°F).
• Bake mooncakes for 10 min, remove and cool for 10 min.
• Brush with egg wash, then bake another 10–15 min until golden.
5. Rest:
• Let mooncakes cool completely.
• Store in airtight container for 1–2 days to allow the skin to soften (“回油”).
💡 Tips
• Salted egg yolks: Steam or bake briefly to reduce moisture and enhance flavor.
• Molding: Lightly flour the mold to prevent sticking.
• Resting: Essential for achieving that glossy, tender skin.
• Storage: Keep in a cool, dry place. Avoid refrigeration to prevent hardening.
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