This year we made plenty of mooncakes – enough to share with friends, and to host a little backyard party to celebrate the Moon festival. The kids ran wild and sweaty while adults chilled with a glass of wine (or two or three… We couldn’t see the moon clearly at the end).

Mooncake

(From Savoury Days)

To make 9 125-g mooncakes with one egg each.

Dough:
240 g all-purpose flour
160 g sugar syrup
30 g canola oil
1 egg yolk

Filling:
Salted eggs + vodka
Bean paste

Glaze:
1 egg yolk
1 tsp milk
1/4 tsp canola oil
1/4 Maggie sauce

To bake salted eggs:

1. Prepare a baking sheet lined with aluminum foil lightly oiled.
2. Preheat oven to 325F.
3. Discard egg white and save yolks.
4. Gently rinse the yolks under running water.
5. Submerge the yolks in a small bowl of vodka for 30 seconds.
6. Place them on to the lined baking sheet, about 2″ apart.
7. Brush oil on the yolks.
8. Bake for 7 minutes.
9. Let them cool completely.

To prepare the filling:

1. Divide bean paste into small balls.
   • Note: The ratio between filling (bean paste and yolk) and dough is 2:1.
   • If you are making 125-g mooncake with one salted egg, you will need 75g bean paste + 10g egg yolk.
   • If you are making a mini mooncake (50g without egg), you will need 35g bean paste.
2. Press an egg yolk in the center of each ball.
3. Use your palm to roll the ball and eliminate all air bubbles.
4. Cover with plastic wrap to avoid being dried out.

To prepare the mooncakes:

1. In a large bowl, combine flour + sugar syrup + oil + egg yolk.
2. Use your finger to mix just until combine (do not knead).
   • Note: if it’s too dry, add a bit of sugar syrup or oil or both.
   • If it’s too wet, add a bit of flour.
3. Use a plastic wrap to wrap closely around the dough.
4. Let it rest for 40′ to 1 hour.
5. Divide the dough into small balls.
   • Note: The ratio between filling (bean paste and yolk) and dough is 2:1.
   • If you are making 125-g mooncake with one salted egg, you will need 40g dough.
   • If you are making a mini mooncake (50g without egg), you will need 15g dough.
6. Use a rolling pin to flatten the dough.
7. Place the prepared filling onto the center, and carefully wrap the dough all around, avoid trapping any air bubble.
   • Note: If you see any air bubble, use a toothpick to remove.
8. Sprinkle mooncake molds with all-purpose flour.
9. Use the molds to shape your mooncakes.
10. Use a small brush to gently brush off any dry flour residuals on the cakes.

To bake the mooncakes:
(Baking time is for 125-g mooncakes. Reduce the time for mini mooncakes).

1. Preheat oven to 374 F.
2. 1st bake: Bake for 8-10 minutes.
   • Note: The dough should look solid (no longer wet or transparent). Some parts should turn golden already. If not, increase the baking time.
3. Remove the cakes from the oven and immediately spray with water.
4. Allow the cakes to cool down.
5. Meanwhile, combine all glazing ingredients yolk + milk + canola oil + Maggie in a small bowl. Strain through a fine mesh strainer to remove any lumps.
6. Once the cakes are cool to touch, brush a very thin layer of glaze on the top and the sides.
7. 2nd bake: Bake for another 5-7 minutes.
8. (Optional: 3rd bake – spray water + brush glazing + bake for another 4-6 minutes).