Golden Lotus Seed Mooncake (Printable)

Traditional Chinese pastry filled with sweet lotus paste and optional salted egg yolk, wrapped in golden tender dough.

# What You'll Need:

→ Pastry Dough

01 - 4.2 oz all-purpose flour
02 - 3 oz golden syrup
03 - 1 oz vegetable oil
04 - 1/2 tsp alkaline water (lye water)

→ Filling

05 - 17 oz lotus seed paste (store-bought or homemade)
06 - 12 salted egg yolks (optional; can substitute with whole roasted nuts)

→ Egg Wash

07 - 1 egg yolk
08 - 1 tbsp milk

# Directions:

01 - Combine golden syrup, vegetable oil, and alkaline water in a mixing bowl. Whisk until thoroughly blended and emulsified.
02 - Add flour to the wet mixture. Stir with a spatula until a cohesive dough forms. Cover tightly with plastic wrap and let rest at room temperature for 2 hours to develop texture.
03 - Preheat oven to 350°F.
04 - Divide lotus seed paste into 12 equal portions (approximately 1.4 oz each). If using salted egg yolks, encase each yolk within a portion of paste, rolling into smooth balls.
05 - Divide rested dough into 12 equal portions (approximately 0.7 oz each).
06 - Flatten each dough ball into a thin disc. Place one filling ball in the center and carefully wrap dough around, pinching edges to seal completely.
07 - Lightly dust mooncake mold with flour. Place filled ball inside and press firmly to imprint pattern. Release onto parchment-lined baking sheet.
08 - Continue shaping remaining dough and filling balls until all mooncakes are formed.
09 - Bake for 5 minutes to set the structure.
10 - Remove from oven. Brush tops lightly with egg yolk and milk mixture using a pastry brush.
11 - Return to oven and bake 15-20 minutes until golden brown.
12 - Cool completely on wire rack. Store in airtight container for 1-2 days before serving to allow pastry to soften and develop proper texture.

# Expert Tips:

01 -
  • The golden syrup creates the most incredibly tender, shiny crust youve ever bitten into
  • These keepsake pastries make thoughtful gifts that actually impress people
  • Nothing beats the satisfaction of unmolding a perfect mooncake on your first try
02 -
  • Resting the dough is non-negotiable—skip it and your mooncakes will crack during baking
  • Dont press too hard when molding or the intricate patterns will blur and lose definition
  • The pastry needs that 1-2 day resting period to soften properly from slightly crisp to melt-in-your-mouth
03 -
  • Weigh your ingredients precisely—mooncake chemistry rewards accuracy
  • If dough feels sticky after resting, chill it for 15 minutes before wrapping
  • Practice the wrapping technique with plain dough balls first to avoid wasting filling

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