● 2 cups all-purpose flour
● 1/4 cup sugar
● 1/4 cup vegetable oil
● 1/4 cup lukewarm water
● 1/4 cup lukewarm milk
● 1/2 teaspoon baking powder
● 1/4 teaspoon double acting baking powder
● 1/4 teaspoon salt
● For the filling:
● 1 cup lotus seed paste
● 1/4 cup sugar
● 2 egg yolks
● 1 teaspoon vegetable oil
● 1/4 teaspoon vanilla extract (optional)
● 1/4 cup salted duck egg yolk
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, double acting
baking powder, and salt. Mix well.
- Slowly add the vegetable oil, lukewarm water, and lukewarm milk to the dry ingredients,
stirring constantly to form a dough.
- Knead the dough for about 10 minutes, or until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for about 2 hours.
- In another mixing bowl, combine the lotus seed paste, sugar, egg yolks, vegetable oil, and
vanilla extract (if using). Mix well until well combined.
- Divide the dough into 16 equal pieces. Roll each piece into a ball.
- Flatten each ball of dough and place a small amount of filling in the center.
- Gather the edges of the dough to enclose the filling and roll it into a ball again.
- Place the ball of dough on a baking tray lined with parchment paper.
- Press a salted duck egg yolk in the center of the dough ball to make a depression.
- Preheat the oven to 350°F (180°C).
- Bake the mooncakes for 18-20 minutes or until golden brown.
- Remove the mooncakes from the oven and let them cool completely before serving.
Note: Mooncakes are traditional Chinese pastries that are usually eaten during the Mid-Autumn
Festival. They come in a variety of fillings, such as lotus seed paste, red bean paste, and fruit
paste. The dough is typically made with wheat flour and is usually stamped with intricate
patterns or designs on top and a salted egg yolk in the center, representing the full moon. They
are usually quite dense and sweet. Traditionally, mooncakes are also pressed with a wooden
mold, giving them a distinct pattern on the surface.