Traditional Baked Mooncake (廣式月餅)

MooncakeTraditional Baked Mooncake! I had them done in Single Yolk, Low sugar Lotus Paste & lotus paste with melon seeds, paired with a pot of good chinese tea, PERFECT!

i’ve been waiting forever to get this post up! you must be thinking why would it take forever? Apparently i was waiting for the mooncake to “回油”, which means that after the pastry is being baked, you have to give it a couple of days or a week for the oil to come back to the pastry, thus making it glossy & soft! Most food should be eaten fresh and baked mooncake is one of the exception. You could eat it immediately after baking, but all you would get is tough and dry pastry, so i would recommend everyone trying this recipe to give it some time being diving into it! i know it can be torturous just staring at it.


Yields 12 50g Mooncake

Adapted from christinesrecipes



  • 100 gm plain flour
  • 60 gm golden syrup (i used Lyle’s Golden Maple Syrup)
  • ½ tsp alkaline water (aka lye water)
  • 28 gm vegetable oil


  • 420 gm lotus seed puree/paste
  • 6 salted egg yolks
  • 1 Tbsp rose-flavoured cooking wine (玫瑰露酒)

Egg wash:

  • 1 egg, lightly whisk & sieve


  1. Use a large bowl, mix the golden syrup, alkaline water and oil well. Sift in the flour. Use a spatula to combine all ingredients. Don’t over-stir. Knead into a dough. Cover with a film wrap and rest for 40 minutes.
  2. Mix egg yolks with wine. If the salted egg yolks are homemade and freshly broken from the shells, you’ll see the egg whites would turn opaque after mixing with the wine a few minutes later. Wipe dry the yolks with kitchen paper. Cut each into two halves. Set aside. Roll lotus paste into a long tube. Cut into 12 equal portions, each 35 grams. Roll each portion into a ball shape. Set aside.
  3. Preheat oven to 180C (356F). Prepare the egg wash: whisk the egg yolk with the egg white. Sift through a fine sieve.
  4. Divide the dough into 12 equal portions (15g each). Roll each portion into a small ball shape. Cover a dough portion with a plastic film and roll into a thin disc. Then take a lotus paste ball and poke a hole in the middle with your finger. Place egg yolk inside. Roll and shape into a ball. Wrap and seal the lotus paste ball with the dough disc. Spray the mooncake mould and place the stuffed mooncake into the mould. Lightly press the mould handle, then remove the mooncake from the mould. Transfer the stuffed mooncake onto a lined baking tray. Repeat this step to finish the remaining dough and lotus paste.
  5. Bake in the preheated oven for about 10 minutes. Brush the mooncakes with egg wash & continue to bake until the pastry turns golden brown. Remove from oven and let cool on a wire rack. Store in an air-tight container. The pastry will become soft, called “回油” (literally means ”returns oily and soft’) and shiny in a few days


Pre-baked mooncakePre-Baked Mooncake

Baked MooncakeYou will notice it looks much drier and less glossy

Mooncake with TeaHaving a couple slices of mooncakes with a cup of chinese tea, Heaven~~~~

Here we go! Notice how thin that skin is! That’s 35g of fillings wrapped in 15g of dough & off course you could do other dough to filling proportions, but you definitely do not want a whole mouthful of dough!


A quick update here and i’m off to get my school stuffs done! Yet to download all the notes for class 😡 School reopens tomorrow, new school term, final Year! Gonna get it done and over with! Till then, enjoy baking & Happy Mid Autumn Festival to all out there! 中秋节快乐!


4 thoughts on “Traditional Baked Mooncake (廣式月餅)

  1. Pingback: Snowskin Mooncake | MyBakingCottage

  2. Hi Charlynn, do you use the baking spray for the mould? When I roll the lotus paste with the dough, it starts to get very sticky and later in the oven, the skin starts to melt and I get very odd shape. The mooncake puffed around the bottom. Why is this so? Thank you.


  3. What is the purpose of using the rose cooking wine? Is it right for me to omit that ingredient or can I use other ingredient to replace?

    Thank you.

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