Moon Cakes

Prep Time:

Bake/Cook Time:

18m - 20m

Yield:

About 13 Mooncakes

Plan for:

30 minutes chill time

Moon Cakes are a traditional Chinese pastry typically enjoyed during the Mid-Autumn Festival, also known as the Moon Festival. This festival is celebrated on the 15th day of the 8th month of the lunar calendar, usually falling between mid-September and early October in the Gregorian calendar. The festival is a time for families to come together, appreciate the full moon, and give thanks for the harvest. Moon Cakes are round in shape, symbolizing the full moon and unity. Chef Eddy starts with a tender pastry crust filled with a sweet pistachio mixture and pressed into a beautiful moon cake mold. In addition to being enjoyed during the Mid-Autumn Festival, moon cakes are often given to friends and family as a symbol of good wishes and to express gratitude. Who will you share your moon cakes with?

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Moon Cake Dough

1/2 cup + 1 teaspoon (187g) honey
1/3 cup (73g) vegetable oil
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups (300g) cake flour*

Moon Cake Filling

1/2 cup (120 g) water
1/2 cup (100g) Dixie Crystals Extra Fine Granulated Sugar
1 1/2 cups (180g) pistachios, unsalted, if using salted see note below

Finishing

1 egg

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

To prepare dough, mix honey, oil, salt, and vanilla extract using a whisk. Remove whisk.
Add flour and mix together using a spatula and or hands to smooth dough.
Wrap in plastic food wrap and place in refrigerator for 30 minutes.
Prepare filling by bringing to a boil water and sugar. Remove from heat and let syrup cool.
If using salted pistachios rinse under water to remove salt and place for a few minutes in a 325°F oven until dry, about 10 minutes. Place pistachios in a blender or small food processor. Measure 1/2 cup (120g) syrup. Pour syrup over pistachios and blend until semi-smooth. Small pieces are okay. Set aside as pistachio paste will firm up as it cools.
Divide dough into 13 equal pieces or use a scale to weigh into 40 grams each. Shape into a round ball. Cover with plastic food wrap to prevent drying.
Between 2 sheets of plastic food wrap, roll a ball into a 4-inch diameter disk. Place a generous tablespoon of pistachio mixture in center.
Fold edges toward center to obtain a pouch. Pinch away extra dough that has accumulated.
Very gently shape round so it will fit into the mooncake press.
Fit smooth side (not pinched top) down into press where it meets stamp design.
Press gently into moon cake press. Deposit moon cake onto parchment-lined cookie sheet. At this time heat oven to 350°F.
Repeat with remaining dough and filling.
Place in oven for about 10-12 minutes or until edges and some areas show signs of mooncakes turning light golden. Remove from oven.
Beat egg with 1/2 teaspoon water. Brush a thin coat of egg wash onto moon cakes. Dough will absorb egg wash; therefore brush 2 more times.
Return to oven and bake for another 8-11 minutes.
Once cooled, mooncakes can be wrapped and consumed in a few days as they will become softer.