Soy-Free Traditional Mooncake
Indulge in the timeless charm of a festive favorite with this Soy-Free Traditional Mooncake recipe, a delightful twist on the classic treat. Crafted with a soft, tender dough made from golden syrup and neutral oil, these mooncakes are filled with creamy, soy-free lotus seed paste for a perfectly smooth and luscious center. Optional salted egg yolks add a rich, savory element that beautifully balances the sweetness, while meticulous molding ensures each mooncake showcases authentic decorative patterns. Baked to golden perfection and left to rest for a day to achieve the signature texture, these homemade mooncakes are an elegant addition to any Mid-Autumn Festival celebration. Savor tradition without compromise with this exquisite soy-free dessert!
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Ingredients
- 120 grams Golden syrup
- 50 grams Neutral oil (e.g., sunflower or avocado oil)
- 4 grams Alkaline water (lye water substitute made with a pinch of baking soda dissolved in water)
- 200 grams All-purpose flour
- 300 grams Lotus seed paste (store-bought or homemade, soy-free)
- 4 pieces Salted egg yolks (optional)
- 1 piece Egg yolk (for egg wash)
- 1 teaspoon Milk (for egg wash)
- 20 grams Cake flour (for dusting)
Directions
Step 1
In a mixing bowl, combine the golden syrup, neutral oil, and alkaline water. Stir until well incorporated.
Step 2
Sift the all-purpose flour into the liquid mixture. Mix gently with a spatula or clean hands to form a soft dough. Avoid overmixing.
Step 3
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Step 4
Divide the lotus seed paste into 4 portions (approximately 75 grams each). If using salted egg yolks, press each yolk into the center of the paste and shape into a ball. If not using yolks, simply roll the paste into smooth balls.
Step 5
After the dough has rested, divide it into 4 equal portions (approximately 50 grams each). Roll each portion into a ball.
Step 6
Dust your work surface with a small amount of cake flour. Flatten each dough ball into a round disc, about 3 inches in diameter.
Step 7
Place a lotus seed paste ball in the center of the dough. Carefully wrap the dough around the filling, pinching the edges to seal completely. Roll gently to form a smooth ball.
Step 8
Dust a mooncake mold with cake flour and gently press the wrapped mooncake into the mold. Unmold and repeat with the remaining dough and filling.
Step 9
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper and arrange the mooncakes on the sheet, spacing them about 2 inches apart.
Step 10
In a small bowl, whisk together the egg yolk and milk to make an egg wash. Lightly brush the tops of the mooncakes with the egg wash.
Step 11
Bake the mooncakes for 10 minutes. Remove them from the oven and let cool for 5 minutes. Brush them again with the egg wash.
Step 12
Return the mooncakes to the oven and bake for an additional 15-20 minutes, or until they turn golden brown.
Step 13
Remove from the oven and let the mooncakes cool completely. Store in an airtight container for 1-2 days to allow the crust to soften before serving.
Nutrition Facts
| Serving size | (916g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2907.4 |
| Total Fat 119.8g | 0% |
| Saturated Fat 26.2g | 0% |
| Cholesterol 1784.7mg | 0% |
| Sodium 4935.6mg | 0% |
| Total Carbohydrate 394.9g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 162.9g | |
| Protein 76.6g | 0% |
| Vitamin D 181.3IU | 0% |
| Calcium 358.2mg | 0% |
| Iron 18.8mg | 0% |
| Potassium 1242.1mg | 0% |
Source of Calories