Chinese Traditional Mini Mooncakes
• 120 g of plain flour
• 28 g of peanut oil/vegetable oil
• 1 tablespoon flour for coating the tool
• • 75 g of cane sugar syrup
• 2 g of lye water
• 1/8 teaspoon salt
• 5 salted egg yolks (about 10 grams per yolk)
• 140 g of raw black sesame seeds
• 50 g of sugar
• 60 g of unsalted butter
• 40 g of glutinous rice flour
• 1 egg yolk
• 1 tablespoon egg white
To make mooncake filling:
• Give a heat to sesame with medium heat and stir every 3 to 4 minutes. Cook until getting a strong nutty aroma and hear the sesame seeds sizzling. And put it cool.
• Blend the black sesame seeds till starting to seep oil and thicken, around 2 minutes when the sesame seeds cool off. And blend again until it forms a fine paste, about 1 minute.
Scrape the paste from the walls and bottom by using a spatula.
• Add sugar and butter. Blend again till everything is fully mixed. And move to a bowl.
• Add glutinous rice flour and blend until it is not runny and lifted by hand. It will form as a dough.
• Divided the sesame paste into 10 portions with around 25 grams per portion and make each portion into a small ball.
• Flatten each black sesame ball with hands and place a half duck egg yolk in the middle. Cover egg yolk with sesame fully and shape it as a ball again.
• Put mooncake filling in the refrigerator to cool and wait until the balls harden.
To make mooncake dough/wrapper:
1. Combine lye water, golden syrup, and vegetable oil in a small bowl and then mix with flour. Stir until well combined. Seal with plastic wrap and then gently knead several times until smooth. And let it rest for an hour in the fridge.
2. Once the dough is ready to use, transfer out and then divide into 10 equal balls (each one 15g)
To assemble mooncakes:
1. Work on the mooncakes one at a time. Scoop 2 teaspoons dough and place between two pieces of parchment. Press it into a flat disc. Roll into a small round sheet. If possible, make the middle of the sheet thinner than the edges.
2. Take one portion of the wrapper, and then place one filling ball in center. Push the wrapper from bottom to top little by little until the whole ball is completely sealed. Shape it into a round ball firstly and then into an oval. Slightly dust your mooncake tool and press the rod and gently remove the cake from the tool.
To cook mooncakes:
1. Preheat oven to 360 degrees F (180 C). And, spray a thin layer of water onto the mooncakes surface to prevent the dough from cracking. Bake for 5 minutes.
2. Beat the egg yolk with a pinch of salt in a small bowl. Transfer mooncakes out and brush a very thin layer of egg wash on the surface
3. Place mooncakes back in the oven and continue baking until it turns golden brown, about 15 to 20 minutes.
4. Let mooncakes cool in the tray before removing. Place in airtight container. The mooncakes can be served after 24 hours, and they will look and taste better after 3 days.
Notes: You can use bean paste or lotus seeds paste instead of black sesame seeds paste.
Servings: 12 cakes
Preparation Time: 40 minutes
Cook Time: 1 hours 20 minutes