How to Make Mooncake

Make Golden Syrup. In a medium pot, first, pour the water and then add the sugar and lemon juice. Place over medium heat and bring to a boil. Do not stir at any time. Once it comes to a boil, reduce the heat to simmer.

Leave until the mixture acquires a honey-colored tone. It will take about 30 minutes. Remove from heat and pour into a jar or container, let cool completely.

Make dough mooncakes. Mix golden syrup with lye/alkaline water and vegetable oil. It will be a little difficult at the beginning, but in the end, all the ingredients will integrate smoothly. Transfer the mixture to a larger bowl and add the sifted flour and salt. Mix with the help of a spatula until we get an amalgamated dough.

Knead for 2-3 minutes until completely homogenized. Cover with plastic wrap and let it rest for 1-2 hours.

Assemble mooncakes. Divide the mooncake dough into 20 g portions to obtain 13 units. Cover with plastic wrap or store in a covered container to prevent them from drying out.

For the filling, we will use Anko. Shape 13 round pieces of 25-30 g. Cover with film or keep in a covered container to prevent them from drying out.

Take one of the pieces of dough, place it between a Teflon sheet and stretch it with a rolling pin. We must give enough diameter to cover the piece of Anko. Place the stretched dough on a piece of Anko and adjust carefully. We begin to join the base until it is completely sealed. Gently roll and cover with film. Repeat the same process with the rest of the pieces.

Create the pattern with the mold. Roll one piece over a bowl with cornstarch, remove the excess. Place on a tray lined with a Silpat or baking paper. Put the mooncake mold over the piece and press it with force 2-3 times. Remove the mooncake from the mold, pressing down in the same way as if we were going to mark the cake and place it on the tray. Repeat the same process with the rest of the pieces.

Bake mooncakes. Preheat oven to 355ºF/180ºC with heat up and down. Remove any excess cornstarch from the moon cakes, using a pastry brush. Spray the surface with water and place it in the oven at medium heat. Bake for 5 minutes. Remove the mooncakes from the oven and let them cool for 4-5 minutes. In the meantime, mix 1 egg yolk with 15 g of water. With the help of a pastry brush, better not silicone, brush a very thin layer of yolk on the surface of the mooncakes. Make sure there is no excess in the hollows.

Reduce the temperature to 335ºF/170ºC and bake for 10 minutes. Remove the cakes from the oven, let stand for 2 minutes and brush another very thin layer on the cakes. Put them back in the oven for 5-10 minutes, they should have a nice golden color. Remove from the oven and let them cool completely on a wire rack. Once cooled, store in an airtight container and let stand for 1-2 days at room temperature. If it is very hot, it is best to store them in the refrigerator. Before serving, let them cool for 1-2 hours.