Chinese mooncakes

Chinese mooncakes

11 ratings

Mengting, Kitchen Stories


„Creamy red bean paste surrounded by a flaky crust. Your friends will appreciate these little gifts.“

Difficulty

Hard 💪
40
min.
Preparation
35
min.
Baking
30
min.
Resting

Ingredients

Servings:-14+
335 g
all purpose flour (divided)
300 g
red bean paste
127 g
lard (divided)
20 g
confectioner's sugar
70 ml
water
1
egg yolk
1 tbsp
black sesame seeds
Metric
Imperial
  • 335 g all purpose flour (divided)
  • 300 g red bean paste
  • 127 g lard (divided)
  • 20 g confectioner's sugar
  • 70 ml water
  • 1  egg yolk
  • 1 tbsp black sesame seeds

Utensils

  • pastry brush
  • baking sheet
  • oven
  • large bowl
  • parchment paper
  • cutting board
  • knife
  • small bowl
  • rolling pin

Enjoy with

Oolong tea
Choose a tea without too many tannins, such as a Chinese Oolong tea. It will balance out the sweetness of the mooncake and even aid in digestion!

Nutrition per serving

Cal
237
Protein
8g
Fat
10g
Carb
27g

Step 1/11

Mix two thirds of the flour with the confectioner’s sugar, water and half of the lard. Knead into a smooth dough, set aside and let rest for approx. 30 min.
  • 200 flour
  • 20 confectioner's sugar
  • 70 ml water
  • 60 lard
  • large bowl

Mix two thirds of the flour with the confectioner’s sugar, water and half of the lard. Knead into a smooth dough, set aside and let rest for approx. 30 min.

Step 2/11

Meanwhile, mix the remaining flour and lard in a separate bowl. Knead into a smooth dough, set aside and also let rest for approx. 30 min.
  • 135 flour
  • 67 lard
  • small bowl

Meanwhile, mix the remaining flour and lard in a separate bowl. Knead into a smooth dough, set aside and also let rest for approx. 30 min.

Step 3/11

Preheat oven to 180°C/350°F. Roll each dough into a long strip approx. thumb thick. Cut first dough into equal portions approx. finger-width in length. Separate second dough into an equal number of portions. Roll each portion into a ball in the palm of your hand, keeping the two doughs separate.
  • oven
  • cutting board
  • knife

Preheat oven to 180°C/350°F. Roll each dough into a long strip approx. thumb thick. Cut first dough into equal portions approx. finger-width in length. Separate second dough into an equal number of portions. Roll each portion into a ball in the palm of your hand, keeping the two doughs separate.

Step 4/11

Flatten the balls from the first dough in your hand until they fit around the balls from the second dough. Wrap the flattened discs around the balls firmly.

Flatten the balls from the first dough in your hand until they fit around the balls from the second dough. Wrap the flattened discs around the balls firmly.

Step 5/11

Using a rolling pin, flatten each portion into a thin oblong disc. Roll up each disc with your hands.
  • rolling pin

Using a rolling pin, flatten each portion into a thin oblong disc. Roll up each disc with your hands.

Step 6/11

Turn rolls by 90° and roll out each one into another oblong disc. Roll these discs up again.

Turn rolls by 90° and roll out each one into another oblong disc. Roll these discs up again.

Step 7/11

Make an indentation in the center of each roll with your finger. Wrap the dough into a circle with the indentation at its center. Shape into a smooth ball and roll this ball into a thin, round disc.

Make an indentation in the center of each roll with your finger. Wrap the dough into a circle with the indentation at its center. Shape into a smooth ball and roll this ball into a thin, round disc.

Step 8/11

Place a spoonful of red bean paste at the center of each disc. Pleat the edges of the dough around the paste and squeeze closed. Place seam side down.
  • 300 red bean paste

Place a spoonful of red bean paste at the center of each disc. Pleat the edges of the dough around the paste and squeeze closed. Place seam side down.

Step 9/11

Gently turn mooncakes in the palms of your hands, giving them a round and smooth surface.

Gently turn mooncakes in the palms of your hands, giving them a round and smooth surface.

Step 10/11

Place on a lined baking sheet seam side down. Brush mooncakes with egg yolk and sprinkle with sesame seeds. Bake at 180°C/350°F for approx. 35 - 45 min. until golden.
  • 1 egg yolk
  • 1 tbsp black sesame seeds
  • pastry brush
  • baking sheet
  • parchment paper

Place on a lined baking sheet seam side down. Brush mooncakes with egg yolk and sprinkle with sesame seeds. Bake at 180°C/350°F for approx. 35 - 45 min. until golden.

Step 11/11

Let cool and enjoy with guests or give to friends.

Let cool and enjoy with guests or give to friends.