Why do my mooncakes crack during baking?

Cracking typically occurs when the dough lacks proper hydration or hasn't rested sufficiently. Ensure your cake mooncake dough rests at least 4 hours and maintain consistent moisture levels throughout preparation. Additionally, avoid extreme temperature changes during baking.

Can I make lotus seed paste ahead of time?

Absolutely! Lotus seed paste actually improves in flavor when made 1-2 days in advance. Store covered in the refrigerator for up to one week, or freeze for up to three months. This advance preparation often results in better-tasting mooncakes.

How do I know when my mooncakes are properly baked?

Perfectly baked mooncakes appear pale golden when removed from the oven, developing deeper color as they cool. The skin should feel firm but not hard, and the decorative patterns should remain clearly defined without becoming overly dark or burnt.

Cake Mooncake: 7 Pro Secrets for Perfect Results

Description

Indulge in traditional homemade lotus seed cake mooncakes with silky-smooth filling and tender, golden skin. Perfect for Mid-Autumn celebrations, gifting, or sharing with family, these mooncakes are rich in flavor and steeped in tradition.

Ingredients

Scale

For the Lotus Seed Paste:

- 2 cups dried lotus seeds (husked and cored)

- 1 cup granulated sugar

- 1/4 cup lard or vegetable shortening

- 1 tablespoon vanilla extract

- Pinch of salt

For the Mooncake Skin:

- 1 1/4 cups all-purpose flour

- 1/4 cup golden syrup or corn syrup

- 2 tablespoons lard or vegetable oil

- 1/2 teaspoon alkaline water (kansui)

- 1/4 teaspoon salt

For Assembly:

- 6 salted egg yolks (optional)

- 2 egg yolks for brushing

- 1 tablespoon milk for brushing

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare Lotus Seed Paste

Soak 2 cups dried lotus seeds overnight, remove green germs.
Boil 45 minutes until tender. Blend with minimal water until smooth.
Cook in a pan over medium-low heat, stirring constantly. Gradually add 1 cup sugar and 1/4 cup lard, mixing fully. Season with 1 tbsp vanilla and a pinch of salt. Cool completely.

2. Make Mooncake Dough

Combine 1/4 cup golden syrup, 2 tbsp oil, 1/2 tsp alkaline water, and 1/4 tsp salt.
Gradually mix in 1 1/4 cups flour until just combined. Wrap tightly and refrigerate at least 4 hours.

3. Assemble Mooncakes

Divide lotus paste into 12 portions (65g each). Optional: wrap salted egg yolks.
Divide dough into 12 portions (25g each), flatten, and wrap paste filling. Pinch seams tightly.
Dust molds lightly with flour, press mooncakes firmly, and place on baking tray.

4. Bake and Finish

Brush with egg wash (1 egg yolk + 1 tbsp milk).
Bake until mooncakes are pale golden. Let cool completely before serving.

Notes

Keep workspace cool (<75°F) to prevent sticky dough.

Use wooden molds for crisp, defined designs.

Maintain proper filling-to-skin ratio (~3:1) to avoid bursting.

Allow dough and paste adequate resting periods to prevent cracks.

Mooncakes taste best after 24–48 hours as flavors develop.

Prep Time: 2 hours

Nutrition

Calories: 420
Sugar: 35g
Sodium: 180mg
Fat: 18g
Saturated Fat: 6g
Carbohydrates: 62g
Protein: 8g
Cholesterol: 95mg