Guangdong
Mooncakes
Thin golden crust around rich lotus seed paste. Small, dense and made for sharing slices.
120 minTime
4 gProtein each
mildSpice
Make it your way
Grandma's wayLotus paste in a golden syrup crust.
The original269kcalsame
4 gproteinsame
2 gfibresame
120minutessame
Cantonese mooncakes.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix syrup, oil and soda water, then stir in the flour to a soft dough. Rest 1 hour covered.
- 2Divide the paste into 12 balls of 50 g and the dough into 12 pieces of about 25 g.
- 3Flatten each dough piece thin, wrap around a filling ball and seal.
- 4Dust lightly with flour and press into a mooncake mould, then release onto a tray.
- 5Bake at 180 C for 5 minutes, cool 10 minutes, brush with yolk wash and bake 10 to 12 minutes more until golden.
- 6Store airtight for 2 days before eating.
Serve it like this
Cut into small wedges on a plate and serve with hot Chinese tea, one cake for the whole table to share.