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1. Shard Calculation

Query:

Response:

Calculated Shard: 134 (from laksa199)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa134.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://huangkitchen.com/traditional-baked-mooncakes/\')), getAhrefsUnparsedNoserviceFromURL(\'https://huangkitchen.com/traditional-baked-mooncakes/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/","crawl_time":1775797006,"first_indexed_time":1721188683,"http_code":200,"src_unparsed":"com,huangkitchen!\/traditional-baked-mooncakes\/ s443","src_root_hash":"3552815595024929534","history_drop_reason":null,"meta_title":"Traditional Baked Mooncakes Recipe 传统烘月饼 | Huang Kitchen","meta_descriptions":["Bake your own mooncakes at home! Commonly eaten during Mid-Autumn festival 中秋節, traditional baked mooncakes (月饼) use lotus seed paste & egg yolk as filling."],"attrs_boilerpipe_text":"What are Traditional Baked Mooncakes?\nTraditional baked mooncakes, a Chinese bakery product, are usually eaten during the Mid-Autumn festival. This festival is also known as the \nMoon Cake Festival \n(Zhong Qiu Jie 中秋节 ).\nDuring this day, a special kind of sweet cake \n(yue bing\n \n月\n饼\n) is \nprepared in the shape of a full moon. These cakes are typically filled with sesame seeds, ground lotus seeds and salted duck eggs. Mid-Autumn festival is celebrated on the 15th day of the 8th month in the lunar calendar every year, when the moon is at its brightest for the entire year. It is also the third most important Chinese festival.\nMooncakes are typically round or rectangular in shape. They are rich, heavy and dense, unlike most western cakes and pastries which are normally light and fluffy. Mooncakes are best enjoyed in small wedges, accompanied by freshly brewed Chinese tea. Traditional mooncakes usually have an imprint on top with Chinese characters for “longevity”, “harmony” or “prosperity”. Or sometimes, the name of the bakery and filling in the mooncake.\nMooncake, A Must-Have Delicacy Mid-Autumn Festival Celebration\nNowadays, Chinese people celebrate the Mid-Autumn festival with dances, feasting and moon gazing. Children are then told the story of the moon fairy living in a crystal palace who will come out to dance on the moon’s shadowed surface on this day. Mooncakes are regarded as an indispensable delicacy on the occasion and are gifted between friends and relatives. To accentuate the brightness of the moon, people traditionally light up lanterns of all kinds during the festival.\nTraditional Baked Mooncake Fillings: Lotus Paste and Egg Yolk\nThere are indeed many varieties of mooncakes available today. However, my favourite mooncake would still be the simple traditional baked mooncakes filled with lotus seed paste and 1 egg yolk. Or better still, 2 egg yolks with the skin baked and glazed to a shiny golden brown.\nThe salted egg yolk in the middle of the mooncake symbolizes the full moon. These mooncakes are quite filling. So they are usually cut diagonally into small wedges and shared between friends and family. Enjoy!\nTraditional Baked Mooncakes\nTraditional Baked Mooncakes 传统烘月饼\nRecipe by Huang Kitchen,\nAngie Liew\nThese traditional baked mooncakes, a Chinese bakery product, use lotus seed paste and egg yolk as filling with the skin baked and glazed to a shiny golden brown colour. They are usually eaten during the Mid-Autumn festival (中秋節).\nPrep Time\n1\nhour\nCook Time\n20\nminutes\nTotal Time\n5\nhours\n20\nminutes\nTap or Hover to Adjust Servings\nServings:\n9\nmooncakes\nIngredients\n \nMooncake Pastry\n▢\n250\ngram\ngolden syrup\n▢\n80\ngram\noil\n,\npreferably to use peanut oil\n▢\n8\ngram\nalkaline water\n,\nlye water\n▢\n240\ngram\nall-purpose flour\n,\n(A) added to the golden syrup\n▢\n120\ngram\nall-purpose flour\n,\n(B) added after 4 hours\nMooncake Filling\n▢\n1\nkg\nlotus seed paste\n,\nhomemade or store-bought\n▢\n50\ngram\nmelon seed\n,\nslightly toasted\n▢\n9\nSalted egg yolks\nEgg wash\n▢\n1\negg yolk\n,\nbeat and sift\n▢\n1\ntbsp\nwater\n,\nbeat and sift\nOthers\n▢\n1 - 2\nmooncake mould\n,\nAny mooncake mould of your choice. My mould is 170g\nInstructions\n \nStart by making the mooncake skin. Prepare all ingredients needed to make the pastry.\nIn a large bowl, add in golden syrup.\nAdd in peanut oil.\nFollowed by alkaline water.\nWhisk together the golden syrup, alkaline water and peanut oil until well blended.\nNext, add in the all-purpose flour (240 gram).\nWith a wooden spoon or spatula, stir to combine all ingredients. Do not over-stir.\nCover with a cling wrap and set aside for 4 hours.\nNext, clean salted egg by first removing the black charcoal from the egg.\nThen rinse egg under running water.\nCrack the cleaned salted egg to remove the yolk. Repeat the same with the rest of the eggs.\nThen baked the salted egg yolks in a 175 degree C preheated oven for 5 minutes. Set aside when done.\nNext, roast melon seeds in the preheated oven for 5 minutes.\nMix the roasted melon seeds into the lotus paste. Lightly knead to combine the melon seeds into the paste.\nRoll lotus paste into a log, divide into 9 equal pieces about 110g each and roll into balls.\nThen make the dough skin by mixing the set aside dough with the all-purpose flour (120g).\nGently knead the rested dough just until it comes together and firms up.\nDivide the dough skin into 9 equal pieces, each about 45g. Roll each portion into a small ball shape.\nNow we are ready to assemble the mooncakes!\nFirst, take a lotus paste ball and poke a hole in the middle with your finger. Place the baked egg yolk inside.\nRoll and shape into a ball.\nFlatten skin dough on palm of hand. Then flatten further using your fingertips. Put lotus paste ball onto the flattened dough and enclose filling by gently pressing edges until filling is sealed.\nGently push, press and squeeze the dough, holding the ball securely in your palm, until the dough skin gradually covers the lotus paste ball.\nRepeat this step to finish the remaining dough skin and lotus paste balls.\nDust a little flour on the mooncake mould.\nPlace the stuffed round mooncake into the mould. Turn it UPRIGHT on the surface. Then press the plunger down until you feel resistance.\nLift the mooncake mould off the surface and use the plunger to push the mooncake out. Repeat the same with the rest of the wrapped lotus paste balls.\nAlternatively you can use a traditional wooden mooncake mould. Lightly floured the wooden mould.\nDust lightly the filled dough with flour, put into the lightly floured mooncake mould and press hard and flatten the dough so that the shape conform to the mould.\nGently knock a few times to dislodge the moulded mooncake.\nAnd we're done!\nTransfer the moulded mooncakes onto a baking sheet.\nPreheat oven to 200 degree C. Place the mooncakes in the preheated oven to bake for 10 minutes.\nRemove the mooncakes from the oven and leave to cool on wire rack for 5 minutes.\nLightly brush as thoroughly as possible the top of mooncakes with beaten egg yolk.\nThen bake in the oven for another 10 minutes or till golden brown. And we're done!\nRemove from oven and let cool completely on a wire rack. Then store in air-tight container for 2 days.\nThe mooncake skin will become soft and shiny in 1 or 2 days time.\nAt this point, it's meant to be enjoyed. Great to serve with a cup of freshly brewed chinese tea. Enjoy!\nEnjoy!\nNotes\nGolden syrup is made with sugar, water and lemon juice. It adds a sweet taste and create a deep dark colour of the final mooncakes. Alkaline water neutralizes the acid in the golden syrup so there will be no sour taste in the mooncakes. It helps to give a nice browning on the mooncake skin. The more alkaline water you add, the darker the final mooncakes will be. Also when reacting with acid, the carbon dioxide released will make the mooncake soft and fluffy. The longer the dough is rested, the easier it is for wrapping and have a finer imprint. You can even prepare the dough one day ahead and let it rest in the fridge until needed. Mooncake moulds come in various size. First determine the weight of the mould by putting some skin dough or filling in cling wrap and push into the mould until it's filled to the brim. With that weight, you can determine the ratio of skin to filling. I commonly use the ratio of 4:6 skin to filling. But you can choose as thin as 3:7 or even 2:8 If using egg yolks, place the yolk on weighing scale first, then add lotus seed paste to make up the weight of the filling required. Egg wash the mooncake as detailed and thorough as possible so that the final mooncake will look attractive and shiny. It is advised to leave the mooncakes for 3 days before consumption to allow the oil to be released to the surface. otherwise, the skin will not be stretchy enough and too dry for immediate servings.  \nCourse:\nBaking\nCuisine:\nAsian, Chinese\nKeyword:\nchinese pastries, Mid Autumn Festival Mooncake","attrs_markdown":"Popular Recipe\n\n[Ayam Goreng Berempah (Malay Spiced Fried Chicken)](https:\/\/huangkitchen.com\/ayam-goreng-berempah\/)\n\n[Chinese Steamed Egg 蒸水蛋](https:\/\/huangkitchen.com\/chinese-steamed-egg\/)\n\n[Spiral Curry Puffs (Karipap Pusing 螺旋咖喱角)](https:\/\/huangkitchen.com\/spiral-curry-puffs-karipap-pusing\/)\n\n[Nasi Lemak (Coconut Milk Rice) 椰浆饭](https:\/\/huangkitchen.com\/nasi-lemak-coconut-milk-rice\/)\n\n[Tom Yam Fried Bee Hoon (Rice Vermicelli) 东炎炒米粉](https:\/\/huangkitchen.com\/tom-yam-fried-bee-hoon\/)\n\n[![Huang Kitchen](https:\/\/huangkitchen.com\/wp-content\/uploads\/2019\/02\/Huang-Kitchen-Logo-Black-2.png)](https:\/\/huangkitchen.com\/)\n\nLearn To Cook In Minutes\\!\n\n[![Huang Kitchen](https:\/\/huangkitchen.com\/wp-content\/uploads\/2019\/02\/Huang-Kitchen-Logo-Black-2.png)](https:\/\/huangkitchen.com\/)\n\n- [Home](https:\/\/huangkitchen.com\/)\n- [About](https:\/\/huangkitchen.com\/about-us\/ \"About\")\n- [Categories](https:\/\/huangkitchen.com\/category\/)\n  - [Baking](https:\/\/huangkitchen.com\/baking\/)\n  - [Dessert](https:\/\/huangkitchen.com\/dessert\/)\n  - [Eggs Tofu and Vegetable](https:\/\/huangkitchen.com\/eggs-tofu-and-vegetable\/)\n  - [Meat Poultry](https:\/\/huangkitchen.com\/meat-poultry\/)\n  - [Rice Pasta](https:\/\/huangkitchen.com\/rice-pasta\/)\n  - [Sauces and Condiments](https:\/\/huangkitchen.com\/sauces-condiments\/)\n  - [Seafood Fish](https:\/\/huangkitchen.com\/seafood-fish\/)\n  - [Snacks & Appetizers](https:\/\/huangkitchen.com\/snacks-appetizers\/)\n  - [Soups Stews](https:\/\/huangkitchen.com\/soups-stews\/)\n  - [Videos](https:\/\/huangkitchen.com\/videos\/)\n- [Recipe Collections](https:\/\/huangkitchen.com\/recipe-collections\/)\n- [Subscribe](https:\/\/huangkitchen.com\/subscribe\/)\n\n[Home](https:\/\/huangkitchen.com\/) » **Traditional Baked Mooncakes 传统烘月饼**\n\n[Baking](https:\/\/huangkitchen.com\/baking\/)[Festive](https:\/\/huangkitchen.com\/festive\/)[Halal](https:\/\/huangkitchen.com\/halal\/)[Videos](https:\/\/huangkitchen.com\/videos\/)\n\n# Traditional Baked Mooncakes 传统烘月饼\nby [Angie Liew](https:\/\/huangkitchen.com\/author\/angie-liew\/)\n\nSeptember 21, 2015\n\nby [Angie Liew](https:\/\/huangkitchen.com\/author\/angie-liew\/)\n\nSeptember 21, 2015\n\n![Traditional Baked Mooncakes](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201170%20777'%3E%3C\/svg%3E)\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/)[Twitter](https:\/\/x.com\/intent\/tweet?text=Check%20out%20this%20article:%20Traditional%20Baked%20Mooncakes%20%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%20-%20https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/)[Pinterest](https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F&media=https%3A%2F%2Fhuangkitchen.com%2Fwp-content%2Fuploads%2F2015%2F09%2FDSC2878_new.jpg&description=Traditional+Baked+Mooncakes+%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC)[Whatsapp](https:\/\/api.whatsapp.com\/send?text=Traditional%20Baked%20Mooncakes%20%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%20%0A%0A%20https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F)[Telegram](https:\/\/telegram.me\/share\/url?url=https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F&text=Traditional%20Baked%20Mooncakes%20%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC)[LINE](https:\/\/line.me\/R\/msg\/text\/?Traditional%20Baked%20Mooncakes%20%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%20https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F)[Email](mailto:?subject=Traditional%20Baked%20Mooncakes%20传统烘月饼&BODY=https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/)\n\n*10\\.1K*\n\n[Jump to Recipe](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#recipe)\n\n[Leave A Comment](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#commentform)\n\n[![Traditional Baked Mooncakes](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2878_new-500x332.jpg)](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2878_new.jpg)\n\n## What are Traditional Baked Mooncakes?\nTraditional baked mooncakes, a Chinese bakery product, are usually eaten during the Mid-Autumn festival. This festival is also known as the **Moon Cake Festival *(Zhong Qiu Jie 中秋节 ).*** During this day, a special kind of sweet cake *(yue bing* *月*饼*) is* prepared in the shape of a full moon. These cakes are typically filled with sesame seeds, ground lotus seeds and salted duck eggs. Mid-Autumn festival is celebrated on the 15th day of the 8th month in the lunar calendar every year, when the moon is at its brightest for the entire year. It is also the third most important Chinese festival.\n\nMooncakes are typically round or rectangular in shape. They are rich, heavy and dense, unlike most western cakes and pastries which are normally light and fluffy. Mooncakes are best enjoyed in small wedges, accompanied by freshly brewed Chinese tea. Traditional mooncakes usually have an imprint on top with Chinese characters for “longevity”, “harmony” or “prosperity”. Or sometimes, the name of the bakery and filling in the mooncake.\n\n[![Traditional Baked Mooncakes](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2877_new-500x332.jpg)](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2877_new.jpg)\n\n## Mooncake, A Must-Have Delicacy Mid-Autumn Festival Celebration\nNowadays, Chinese people celebrate the Mid-Autumn festival with dances, feasting and moon gazing. Children are then told the story of the moon fairy living in a crystal palace who will come out to dance on the moon’s shadowed surface on this day. Mooncakes are regarded as an indispensable delicacy on the occasion and are gifted between friends and relatives. To accentuate the brightness of the moon, people traditionally light up lanterns of all kinds during the festival.\n\n[![Traditional Baked Mooncakes](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2885_new-500x332.jpg)](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2885_new.jpg)\n\n## Traditional Baked Mooncake Fillings: Lotus Paste and Egg Yolk\nThere are indeed many varieties of mooncakes available today. However, my favourite mooncake would still be the simple traditional baked mooncakes filled with lotus seed paste and 1 egg yolk. Or better still, 2 egg yolks with the skin baked and glazed to a shiny golden brown.\n\nThe salted egg yolk in the middle of the mooncake symbolizes the full moon. These mooncakes are quite filling. So they are usually cut diagonally into small wedges and shared between friends and family. Enjoy\\!\n\n[![Traditional Baked Mooncakes](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2892_new-500x332.jpg)](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2892_new.jpg)\n\nTraditional Baked Mooncakes\n\n## Traditional Baked Mooncakes 传统烘月饼\nRecipe by Huang Kitchen, Angie Liew\n\n![Traditional Baked Mooncakes](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2878_new-500x332.jpg)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F&media=https%3A%2F%2Fhuangkitchen.com%2Fwp-content%2Fuploads%2F2015%2F09%2FDSC2878_new.jpg&description=These+traditional+baked+mooncakes%2C+a+Chinese+bakery+product%2C+use+lotus+seed+paste+and+egg+yolk+as+filling+with+the+skin+baked+and+glazed+to+a+shiny+golden+brown+colour.+They+are+usually+eaten+during+the+Mid-Autumn+festival+%28%E4%B8%AD%E7%A7%8B%E7%AF%80%29.&is_video=false)\n\n[Print Recipe](https:\/\/huangkitchen.com\/wprm_print\/traditional-baked-mooncakes-%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC)\n\nThese traditional baked mooncakes, a Chinese bakery product, use lotus seed paste and egg yolk as filling with the skin baked and glazed to a shiny golden brown colour. They are usually eaten during the Mid-Autumn festival (中秋節).\n\n[Share on Facebook](https:\/\/www.facebook.com\/share.php?u=https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F)\n\n[Share by Email](mailto:?subject=Check%20out%20this%20recipe%20from%20Huang%20Kitchen%21&body=I%20found%20this%20recipe%20you%20might%20like%3A%0A%0ATraditional%20Baked%20Mooncakes%20%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%0Ahttps%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F)\n\nPrep Time1 hour hr\n\nCook Time20 minutes mins\n\nTotal Time5 hours hrs 20 minutes mins\n\nTap or Hover to Adjust Servings\n\nServings: 9 mooncakes\n\n1x\n\n2x\n\n3x\n\n### Ingredients\n#### Mooncake Pastry\n- ▢\n  250 gram [golden syrup](https:\/\/huangkitchen.com\/golden-syrup-for-mooncake\/)\n- ▢\n  80 gram oil, preferably to use peanut oil\n- ▢\n  8 gram alkaline water, lye water\n- ▢\n  240 gram all-purpose flour, (A) added to the golden syrup\n- ▢\n  120 gram all-purpose flour, (B) added after 4 hours\n\n#### Mooncake Filling\n- ▢\n  1 kg  lotus seed paste, homemade or store-bought\n- ▢\n  50 gram melon seed, slightly toasted\n- ▢\n  9 Salted egg yolks\n\n#### Egg wash\n- ▢\n  1 egg yolk, beat and sift\n- ▢\n  1 tbsp water, beat and sift\n\n#### Others\n- ▢\n  1 - 2 mooncake mould, Any mooncake mould of your choice. My mould is 170g\n\nCook Mode\n\nPrevent your screen from going dark\n## Enjoy\\!\nTried this recipe?Mention [@HuangKitchen](https:\/\/www.instagram.com\/HuangKitchen) or tag [\\#huangkitchen](https:\/\/www.instagram.com\/explore\/tags\/huangkitchen)\\!\n\n### Notes\nGolden syrup is made with sugar, water and lemon juice. It adds a sweet taste and create a deep dark colour of the final mooncakes. Alkaline water neutralizes the acid in the golden syrup so there will be no sour taste in the mooncakes. It helps to give a nice browning on the mooncake skin. The more alkaline water you add, the darker the final mooncakes will be. Also when reacting with acid, the carbon dioxide released will make the mooncake soft and fluffy. The longer the dough is rested, the easier it is for wrapping and have a finer imprint. You can even prepare the dough one day ahead and let it rest in the fridge until needed. Mooncake moulds come in various size. First determine the weight of the mould by putting some skin dough or filling in cling wrap and push into the mould until it's filled to the brim. With that weight, you can determine the ratio of skin to filling. I commonly use the ratio of 4:6 skin to filling. But you can choose as thin as 3:7 or even 2:8 If using egg yolks, place the yolk on weighing scale first, then add lotus seed paste to make up the weight of the filling required. Egg wash the mooncake as detailed and thorough as possible so that the final mooncake will look attractive and shiny. It is advised to leave the mooncakes for 3 days before consumption to allow the oil to be released to the surface. otherwise, the skin will not be stretchy enough and too dry for immediate servings.\n\nCourse: Baking\n\nCuisine: Asian, Chinese\n\nKeyword: chinese pastries, Mid Autumn Festival Mooncake\n\n[baked mooncake](https:\/\/huangkitchen.com\/tag\/baked-mooncake\/)[chinese pastries](https:\/\/huangkitchen.com\/tag\/chinese-pastries\/)[mid-autumn festival](https:\/\/huangkitchen.com\/tag\/mid-autumn-festival\/)[mooncake](https:\/\/huangkitchen.com\/tag\/mooncake\/)[salted egg yolks](https:\/\/huangkitchen.com\/tag\/salted-egg-yolks\/)\n\n[Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/)[Twitter](https:\/\/x.com\/intent\/tweet?text=Check%20out%20this%20article:%20Traditional%20Baked%20Mooncakes%20%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%20-%20https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/)[Pinterest](https:\/\/www.pinterest.com\/pin\/create\/button\/?url=https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F&media=https%3A%2F%2Fhuangkitchen.com%2Fwp-content%2Fuploads%2F2015%2F09%2FDSC2878_new.jpg&description=Traditional+Baked+Mooncakes+%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC)[Whatsapp](https:\/\/api.whatsapp.com\/send?text=Traditional%20Baked%20Mooncakes%20%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%20%0A%0A%20https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F)[Telegram](https:\/\/telegram.me\/share\/url?url=https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F&text=Traditional%20Baked%20Mooncakes%20%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC)[LINE](https:\/\/line.me\/R\/msg\/text\/?Traditional%20Baked%20Mooncakes%20%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%20https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F)[Email](mailto:?subject=Traditional%20Baked%20Mooncakes%20传统烘月饼&BODY=https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/)\n\nprevious post\n\n[Chinese Salted Egg Bitter Gourd (咸蛋炒苦瓜)](https:\/\/huangkitchen.com\/chinese-salted-egg-bitter-gourd\/)\n\nnext post\n\n[Baked Bamboo Charcoal Mooncakes 竹炭烘月饼](https:\/\/huangkitchen.com\/baked-bamboo-charcoal-mooncakes\/)\n\n#### You may also like these recipes\n### [Chinese Braised Abalone with Sea Cucumber and Fish...](https:\/\/huangkitchen.com\/chinese-braised-abalone-with-sea-cucumber-and-fish-maw\/)\n### [Fermented Beancurd Fried Chicken Wings 南乳炸鸡翅](https:\/\/huangkitchen.com\/fermented-beancurd-fried-chicken-wings\/)\n### [Hakka Braised Pork Belly 客家炸肉](https:\/\/huangkitchen.com\/hakka-braised-pork-belly\/)\n### [Stir Fry Chinese Lettuce With Fermented Beancurd 油麦炒腐乳](https:\/\/huangkitchen.com\/stir-fry-chinese-lettuce-with-fermented-beancurd\/)\n### [Bubur Gandum (Sweet Wheat Porridge) 麦粥糖水](https:\/\/huangkitchen.com\/bubur-gandum-sweet-wheat-porridge\/)\n### [Tau Foo Fah (Douhua \/ Soybean Pudding) 豆腐花](https:\/\/huangkitchen.com\/tau-foo-fah-douhua-soybean-pudding\/)\n\n![](https:\/\/secure.gravatar.com\/avatar\/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g)\n\n##### [Angie Liew](https:\/\/huangkitchen.com\/author\/angie-liew\/ \"Author Angie Liew\")\nAngie Liew (known as Huang) has a strong love for cooking from a young age. Being a self taught chef, she focuses on improving cooking recipes, simplifying and documenting cooking methods so that her great home cooked dishes can be served and shared among family and friends.\n\n5 from 4 votes ([1 rating without comment](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/))\n\n### Leave a Comment [Cancel Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#respond)\n#### 14 comments\n![](https:\/\/secure.gravatar.com\/avatar\/4f98ddaf4aba64dd441dfb085c3474173eb99008c4d6a6820e96800278c0e7d6?s=100&d=mm&r=g)\n\nSherxy July 19, 2024 - 7:10 pm\n\nHello Angie, thank you for sharing your recipe. I tried making it using 50g mould. May I know why there are crack lines on my mooncake? The bottom is a bit charred. Should I reduce the oven temperature or reduce baking time?\n\n[Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#comment-18335)\n\n![](https:\/\/secure.gravatar.com\/avatar\/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g)\n\n[Angie Liew](https:\/\/huangkitchen.com\/) July 29, 2024 - 11:53 pm\n\nPerhaps you need to lower the temperature a little as everyone’s oven temperature differs a bit. You can also spray water on the surface while baking. Usually the cracks will disappear after a few days as the oil is released to the surface.\n\n[Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#comment-18635)\n\n![](https:\/\/secure.gravatar.com\/avatar\/79afc7a47782e4a58c2c954569e3035e79bdbee1ec427a2b5e43e2e9df300b88?s=100&d=mm&r=g)\n\nSu-Yi August 23, 2022 - 2:40 pm\n\n![5 stars](https:\/\/huangkitchen.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n Hi Angie\\!  \n It’s only through your recipe that I learned how to make mooncakes from scratch during the pandemic! I’ve made quite a few batches over the last 2 years and they’ve always turned out well! I made smaller mooncakes with this recipe, with just the filling (usually a bean paste with kuaci, no yolk) weighing at 40ish g each and the skin also at 40g.\n\nJust a question though, do you have any advice on how to make the skin even softer? The dough is actually very moist and pliable prior to baking but then after it bakes it does dry out a little – do let me know! Thank you very much 🙂\n\n[Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#comment-5892)\n\n![](https:\/\/secure.gravatar.com\/avatar\/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g)\n\n[Angie Liew](https:\/\/huangkitchen.com\/) August 23, 2022 - 11:13 pm\n\nUse cake flour instead of all-purpose flour for the mooncake skin will result in softer skin. Alkaline water helps make the skin soft and golden in colour. Some adds a bit of baking soda to make the skin soft. Hope this helps.\n\n[Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#comment-5899)\n\n![](https:\/\/secure.gravatar.com\/avatar\/2676e8570d3d04a8b79c4ed32c46f1e71137d6d2382af753daa1e8b96858280c?s=100&d=mm&r=g)\n\nCherrie August 16, 2022 - 6:24 pm\n\n![5 stars](https:\/\/huangkitchen.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n Love this recipe. Clear instructions and the mooncakes taste great! Although I’d like to know how long can we store these mooncakes? Google showed different answers so am not really sure.\n\n[Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#comment-5828)\n\n![](https:\/\/secure.gravatar.com\/avatar\/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g)\n\n[Angie Liew](https:\/\/huangkitchen.com\/) August 22, 2022 - 10:23 pm\n\nThanks for your feedback. I usually put in an airtight container and leave at room temperature after the mooncakes are cooled. After 3 days you can store in the refrigerator and it can lasts for perhaps another 2 weeks. Remove from fridge and leave to room temperature before consume.\n\n[Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#comment-5887)\n\n![](https:\/\/secure.gravatar.com\/avatar\/2f35f2df0a78e412135b652a294ab973704fa00c3bb57af2a8cb890002ce0e6d?s=100&d=mm&r=g)\n\nJasmine August 12, 2021 - 9:32 am\n\nHi Angie,\n\nCan I ask what is the difference between this recipe and your mini lotus mooncake recipe? The dough here needs 4hours of resting, and the other dough is 30min. Kindly advise. Thank you.\n\n[Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#comment-2699)\n\n![](https:\/\/secure.gravatar.com\/avatar\/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g)\n\n[Angie Liew](https:\/\/huangkitchen.com\/) August 16, 2021 - 5:37 pm\n\nIt is just two different methods to make the mooncake skin (dough). If you don’t have time you can choose to wait for just 30 minutes to start making the mooncakes. Thanks\n\n[Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#comment-2720)\n\n![](https:\/\/secure.gravatar.com\/avatar\/2f35f2df0a78e412135b652a294ab973704fa00c3bb57af2a8cb890002ce0e6d?s=100&d=mm&r=g)\n\nJasmine Lee September 15, 2021 - 11:41 pm\n\n![5 stars](https:\/\/huangkitchen.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n Hi Angie, thanks for the reply. I followed your instructions and it turned out really good. Thank you.  \n How long can I leave the dough out to rest in room temperature?  \n If I leave the dough overnight in the fridge, do I need to let it be at room temperature before adding the remaining flour?  \n Thank you.\n\n[Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#comment-3027)\n\n![](https:\/\/secure.gravatar.com\/avatar\/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g)\n\n[Angie Liew](https:\/\/huangkitchen.com\/) September 17, 2021 - 5:22 pm\n\nHi, for this recipe, its 4 hours before you add the remaining flour. Leave to rest at room temperature. No need to refrigerate overnight. Please go to <http:\/\/www.huangkitcen.com> for more details. I also have one that you just rest for 30 minutes. Thanks\n\n[Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#comment-3039)\n\n![](https:\/\/secure.gravatar.com\/avatar\/a15e83fcd5ce7cbceb028a4ad7ac53bc5063c9e08a5a5497a86645c053ef6699?s=100&d=mm&r=g)\n\nYeoh Tyng Tyng December 16, 2020 - 6:00 pm\n\nHi Angie, can I check with you for step No. 16, we need to add in another 120g all purpose flour into the put a side dough? as i saw the video doesn’t look like got add in.\n\n[Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#comment-1201)\n\n![](https:\/\/secure.gravatar.com\/avatar\/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g)\n\n[Angie Liew](https:\/\/huangkitchen.com\/) December 16, 2020 - 6:09 pm\n\nYes, please add another 120g flour into the dough set aside for 4 hours earlier. Thanks\n\n[Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#comment-1202)\n\n![](https:\/\/secure.gravatar.com\/avatar\/3d50ee7b360bf861f19e7582485e7d9fc5b8500708ecd0a5e5c6294d98f9b912?s=100&d=mm&r=g)\n\n[Ganeshrau](http:\/\/Chef%20ganesh%20ING) September 11, 2020 - 10:08 pm\n\nMe again ganesrau after 3 years back again this year I will start to do the moon cake again..\n\n[Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#comment-866)\n\n![](https:\/\/secure.gravatar.com\/avatar\/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g)\n\n[Angie Liew](https:\/\/huangkitchen.com\/) September 14, 2020 - 3:45 pm\n\nHope you will enjoy making again. Let me know how it turns out.\n\n[Reply](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/#comment-872)\n\n### Search\n### Follow Us On\n[Facebook](https:\/\/www.facebook.com\/huangskitchen)  [Instagram](https:\/\/instagram.com\/huangkitchen)  [Pinterest](https:\/\/www.pinterest.com\/HuangKitchen\/)\n\n### Popular Posts\n- 1\n  #### [Chinese White Radish Soup 白萝卜汤](https:\/\/huangkitchen.com\/chinese-white-radish-soup\/ \"Chinese White Radish Soup 白萝卜汤\")\n  July 9, 2014\n- 2\n  #### [Ayam Goreng Berempah (Malay Spiced Fried Chicken)](https:\/\/huangkitchen.com\/ayam-goreng-berempah\/ \"Ayam Goreng Berempah (Malay Spiced Fried Chicken)\")\n  January 7, 2016\n- 3\n  #### [Baked Tapioca Cake (Kuih Bingka Ubi)](https:\/\/huangkitchen.com\/baked-tapioca-cake-kuih-bingka-ubi\/ \"Baked Tapioca Cake (Kuih Bingka Ubi)\")\n  August 8, 2014\n- 4\n  #### [Chinese Steamed Egg 蒸水蛋](https:\/\/huangkitchen.com\/chinese-steamed-egg\/ \"Chinese Steamed Egg 蒸水蛋\")\n  May 8, 2016\n- 5\n  #### [Spiral Curry Puffs (Karipap Pusing 螺旋咖喱角)](https:\/\/huangkitchen.com\/spiral-curry-puffs-karipap-pusing\/ \"Spiral Curry Puffs (Karipap Pusing 螺旋咖喱角)\")\n  March 11, 2016\n- 6\n  #### [Nasi Lemak (Coconut Milk Rice) 椰浆饭](https:\/\/huangkitchen.com\/nasi-lemak-coconut-milk-rice\/ \"Nasi Lemak (Coconut Milk Rice) 椰浆饭\")\n  March 6, 2016\n\n### Recent Posts\n- #### [Chinese Braised Abalone with Sea Cucumber and Fish Maw 红烧鲍鱼海参花胶煲](https:\/\/huangkitchen.com\/chinese-braised-abalone-with-sea-cucumber-and-fish-maw\/ \"Chinese Braised Abalone with Sea Cucumber and Fish Maw  红烧鲍鱼海参花胶煲\")\n  March 22, 2026\n- #### [Fermented Beancurd Fried Chicken Wings 南乳炸鸡翅](https:\/\/huangkitchen.com\/fermented-beancurd-fried-chicken-wings\/ \"Fermented Beancurd Fried Chicken Wings 南乳炸鸡翅\")\n  February 22, 2026\n- #### [Bubur Gandum (Sweet Wheat Porridge) 麦粥糖水](https:\/\/huangkitchen.com\/bubur-gandum-sweet-wheat-porridge\/ \"Bubur Gandum (Sweet Wheat Porridge) 麦粥糖水\")\n  February 8, 2026\n- #### [Pongteh Chicken (Peranakan Braised Chicken with Potatoes) 娘惹鸡](https:\/\/huangkitchen.com\/pongteh-chicken\/ \"Pongteh Chicken (Peranakan Braised Chicken with Potatoes) 娘惹鸡\")\n  February 1, 2026\n- #### [Braised Tofu with Beancurd Stick 红烧豆腐焖豆支](https:\/\/huangkitchen.com\/braised-tofu-with-beancurd-stick\/ \"Braised Tofu with Beancurd Stick 红烧豆腐焖豆支\")\n  January 19, 2026\n- #### [Braised Eggplant with Garlic Sauce 蒜蓉红烧茄子](https:\/\/huangkitchen.com\/braised-eggplant-with-garlic-sauce\/ \"Braised Eggplant with Garlic Sauce 蒜蓉红烧茄子\")\n  January 3, 2026\n\n- [About My Blog](https:\/\/huangkitchen.com\/about-my-blog\/)\n- [Baking](https:\/\/huangkitchen.com\/baking\/)\n- [Breads](https:\/\/huangkitchen.com\/breads\/)\n- [Chinese New Year](https:\/\/huangkitchen.com\/chinese-new-year\/)\n- [Christmas](https:\/\/huangkitchen.com\/christmas\/)\n- [Dessert](https:\/\/huangkitchen.com\/dessert\/)\n- [Eggs Tofu and Vegetable](https:\/\/huangkitchen.com\/eggs-tofu-and-vegetable\/)\n- [Festive](https:\/\/huangkitchen.com\/festive\/)\n- [Halal](https:\/\/huangkitchen.com\/halal\/)\n- [Meat Poultry](https:\/\/huangkitchen.com\/meat-poultry\/)\n- [One Dish Meal](https:\/\/huangkitchen.com\/one-dish-meal\/)\n- [Quick & Easy](https:\/\/huangkitchen.com\/quick-easy\/)\n- [Rice Pasta](https:\/\/huangkitchen.com\/rice-pasta\/)\n- [Sauces and Condiments](https:\/\/huangkitchen.com\/sauces-condiments\/)\n- [Seafood Fish](https:\/\/huangkitchen.com\/seafood-fish\/)\n- [Snacks & Appetizers](https:\/\/huangkitchen.com\/snacks-appetizers\/)\n- [Soups Stews](https:\/\/huangkitchen.com\/soups-stews\/)\n- [Vegetarian](https:\/\/huangkitchen.com\/vegetarian\/)\n- [Videos](https:\/\/huangkitchen.com\/videos\/)\n\n- [Facebook](https:\/\/www.facebook.com\/huangskitchen)\n- [Instagram](https:\/\/instagram.com\/huangkitchen)\n- [Pinterest](https:\/\/www.pinterest.com\/HuangKitchen\/)\n- [Youtube](https:\/\/www.youtube.com\/c\/HuangKitchen?sub_confirmation=1)\n- [Email](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/)\n\n[![Footer Logo](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201200%20104'%3E%3C\/svg%3E)](https:\/\/huangkitchen.com\/)\n\n@2021 - Huang Kitchen. 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All recipes and content are created by  [Back To Top](https:\/\/huangkitchen.com\/traditional-baked-mooncakes\/)\n\n[Huang Kitchen](https:\/\/huangkitchen.com\/?blackhole=53c5daa0d6 \"Do NOT follow this link or you will be banned from the site!\")\n\n[![Huang Kitchen](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%20100'%3E%3C\/svg%3E)](https:\/\/huangkitchen.com\/)\n\n- [Home](https:\/\/huangkitchen.com\/)\n- [About](https:\/\/huangkitchen.com\/about-us\/ \"About\")\n- [Categories](https:\/\/huangkitchen.com\/category\/)\n  - [Baking](https:\/\/huangkitchen.com\/baking\/)\n  - [Dessert](https:\/\/huangkitchen.com\/dessert\/)\n  - [Eggs Tofu and Vegetable](https:\/\/huangkitchen.com\/eggs-tofu-and-vegetable\/)\n  - [Meat Poultry](https:\/\/huangkitchen.com\/meat-poultry\/)\n  - [Rice Pasta](https:\/\/huangkitchen.com\/rice-pasta\/)\n  - [Sauces and Condiments](https:\/\/huangkitchen.com\/sauces-condiments\/)\n  - [Seafood Fish](https:\/\/huangkitchen.com\/seafood-fish\/)\n  - [Snacks & Appetizers](https:\/\/huangkitchen.com\/snacks-appetizers\/)\n  - [Soups Stews](https:\/\/huangkitchen.com\/soups-stews\/)\n  - [Videos](https:\/\/huangkitchen.com\/videos\/)\n- [Recipe Collections](https:\/\/huangkitchen.com\/recipe-collections\/)\n- [Subscribe](https:\/\/huangkitchen.com\/subscribe\/)\n\n### You may also like these recipes[x]()\n#### [Chinese Braised Abalone with Sea Cucumber...](https:\/\/huangkitchen.com\/chinese-braised-abalone-with-sea-cucumber-and-fish-maw\/)\n#### [Fermented Beancurd Fried Chicken Wings 南乳炸鸡翅](https:\/\/huangkitchen.com\/fermented-beancurd-fried-chicken-wings\/)\n#### [Bubur Gandum (Sweet Wheat Porridge) 麦粥糖水](https:\/\/huangkitchen.com\/bubur-gandum-sweet-wheat-porridge\/)\n#### [Pongteh Chicken (Peranakan Braised Chicken with...](https:\/\/huangkitchen.com\/pongteh-chicken\/)\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"[![Traditional Baked Mooncakes](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2878_new-500x332.jpg)](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2878_new.jpg)\n\n## What are Traditional Baked Mooncakes?\nTraditional baked mooncakes, a Chinese bakery product, are usually eaten during the Mid-Autumn festival. This festival is also known as the **Moon Cake Festival *(Zhong Qiu Jie 中秋节 ).*** During this day, a special kind of sweet cake *(yue bing* *月*饼*) is* prepared in the shape of a full moon. These cakes are typically filled with sesame seeds, ground lotus seeds and salted duck eggs. Mid-Autumn festival is celebrated on the 15th day of the 8th month in the lunar calendar every year, when the moon is at its brightest for the entire year. It is also the third most important Chinese festival.\n\nMooncakes are typically round or rectangular in shape. They are rich, heavy and dense, unlike most western cakes and pastries which are normally light and fluffy. Mooncakes are best enjoyed in small wedges, accompanied by freshly brewed Chinese tea. Traditional mooncakes usually have an imprint on top with Chinese characters for “longevity”, “harmony” or “prosperity”. Or sometimes, the name of the bakery and filling in the mooncake.\n\n[![Traditional Baked Mooncakes](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2877_new-500x332.jpg)](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2877_new.jpg)\n\n## Mooncake, A Must-Have Delicacy Mid-Autumn Festival Celebration\nNowadays, Chinese people celebrate the Mid-Autumn festival with dances, feasting and moon gazing. Children are then told the story of the moon fairy living in a crystal palace who will come out to dance on the moon’s shadowed surface on this day. Mooncakes are regarded as an indispensable delicacy on the occasion and are gifted between friends and relatives. To accentuate the brightness of the moon, people traditionally light up lanterns of all kinds during the festival.\n\n[![Traditional Baked Mooncakes](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2885_new-500x332.jpg)](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2885_new.jpg)\n\n## Traditional Baked Mooncake Fillings: Lotus Paste and Egg Yolk\nThere are indeed many varieties of mooncakes available today. However, my favourite mooncake would still be the simple traditional baked mooncakes filled with lotus seed paste and 1 egg yolk. Or better still, 2 egg yolks with the skin baked and glazed to a shiny golden brown.\n\nThe salted egg yolk in the middle of the mooncake symbolizes the full moon. These mooncakes are quite filling. So they are usually cut diagonally into small wedges and shared between friends and family. Enjoy\\!\n\n[![Traditional Baked Mooncakes](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2892_new-500x332.jpg)](https:\/\/huangkitchen.com\/wp-content\/uploads\/2015\/09\/DSC2892_new.jpg)\n\nTraditional Baked Mooncakes\n\n## Traditional Baked Mooncakes 传统烘月饼\nRecipe by Huang Kitchen, Angie Liew\n\nThese traditional baked mooncakes, a Chinese bakery product, use lotus seed paste and egg yolk as filling with the skin baked and glazed to a shiny golden brown colour. They are usually eaten during the Mid-Autumn festival (中秋節).\n\nPrep Time1 hour\n\nCook Time20 minutes\n\nTotal Time5 hours  20 minutes\n\nTap or Hover to Adjust Servings\n\nServings: 9 mooncakes\n\n### Ingredients\n#### Mooncake Pastry\n- ▢\n  250 gram [golden syrup](https:\/\/huangkitchen.com\/golden-syrup-for-mooncake\/)\n- ▢\n  80 gram oil, preferably to use peanut oil\n- ▢\n  8 gram alkaline water, lye water\n- ▢\n  240 gram all-purpose flour, (A) added to the golden syrup\n- ▢\n  120 gram all-purpose flour, (B) added after 4 hours\n\n#### Mooncake Filling\n- ▢\n  1 kg  lotus seed paste, homemade or store-bought\n- ▢\n  50 gram melon seed, slightly toasted\n- ▢\n  9 Salted egg yolks\n\n#### Egg wash\n- ▢\n  1 egg yolk, beat and sift\n- ▢\n  1 tbsp water, beat and sift\n\n#### Others\n- ▢\n  1 - 2 mooncake mould, Any mooncake mould of your choice. My mould is 170g\n\nEnjoy\\!\n\n### Notes\nGolden syrup is made with sugar, water and lemon juice. It adds a sweet taste and create a deep dark colour of the final mooncakes. Alkaline water neutralizes the acid in the golden syrup so there will be no sour taste in the mooncakes. It helps to give a nice browning on the mooncake skin. The more alkaline water you add, the darker the final mooncakes will be. Also when reacting with acid, the carbon dioxide released will make the mooncake soft and fluffy. The longer the dough is rested, the easier it is for wrapping and have a finer imprint. You can even prepare the dough one day ahead and let it rest in the fridge until needed. Mooncake moulds come in various size. First determine the weight of the mould by putting some skin dough or filling in cling wrap and push into the mould until it's filled to the brim. With that weight, you can determine the ratio of skin to filling. I commonly use the ratio of 4:6 skin to filling. But you can choose as thin as 3:7 or even 2:8 If using egg yolks, place the yolk on weighing scale first, then add lotus seed paste to make up the weight of the filling required. Egg wash the mooncake as detailed and thorough as possible so that the final mooncake will look attractive and shiny. It is advised to leave the mooncakes for 3 days before consumption to allow the oil to be released to the surface. otherwise, the skin will not be stretchy enough and too dry for immediate servings.\n\nCourse: Baking\n\nCuisine: Asian, Chinese\n\nKeyword: chinese pastries, Mid Autumn Festival Mooncake","meta_canonical":null}

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Meta Title	Traditional Baked Mooncakes Recipe 传统烘月饼 \| Huang Kitchen
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Boilerpipe Text	What are Traditional Baked Mooncakes? Traditional baked mooncakes, a Chinese bakery product, are usually eaten during the Mid-Autumn festival. This festival is also known as the Moon Cake Festival (Zhong Qiu Jie 中秋节 ). During this day, a special kind of sweet cake (yue bing 月饼 ) is prepared in the shape of a full moon. These cakes are typically filled with sesame seeds, ground lotus seeds and salted duck eggs. Mid-Autumn festival is celebrated on the 15th day of the 8th month in the lunar calendar every year, when the moon is at its brightest for the entire year. It is also the third most important Chinese festival. Mooncakes are typically round or rectangular in shape. They are rich, heavy and dense, unlike most western cakes and pastries which are normally light and fluffy. Mooncakes are best enjoyed in small wedges, accompanied by freshly brewed Chinese tea. Traditional mooncakes usually have an imprint on top with Chinese characters for “longevity”, “harmony” or “prosperity”. Or sometimes, the name of the bakery and filling in the mooncake. Mooncake, A Must-Have Delicacy Mid-Autumn Festival Celebration Nowadays, Chinese people celebrate the Mid-Autumn festival with dances, feasting and moon gazing. Children are then told the story of the moon fairy living in a crystal palace who will come out to dance on the moon’s shadowed surface on this day. Mooncakes are regarded as an indispensable delicacy on the occasion and are gifted between friends and relatives. To accentuate the brightness of the moon, people traditionally light up lanterns of all kinds during the festival. Traditional Baked Mooncake Fillings: Lotus Paste and Egg Yolk There are indeed many varieties of mooncakes available today. However, my favourite mooncake would still be the simple traditional baked mooncakes filled with lotus seed paste and 1 egg yolk. Or better still, 2 egg yolks with the skin baked and glazed to a shiny golden brown. The salted egg yolk in the middle of the mooncake symbolizes the full moon. These mooncakes are quite filling. So they are usually cut diagonally into small wedges and shared between friends and family. Enjoy! Traditional Baked Mooncakes Traditional Baked Mooncakes 传统烘月饼 Recipe by Huang Kitchen, Angie Liew These traditional baked mooncakes, a Chinese bakery product, use lotus seed paste and egg yolk as filling with the skin baked and glazed to a shiny golden brown colour. They are usually eaten during the Mid-Autumn festival (中秋節). Prep Time 1 hour Cook Time 20 minutes Total Time 5 hours 20 minutes Tap or Hover to Adjust Servings Servings: 9 mooncakes Ingredients Mooncake Pastry ▢ 250 gram golden syrup ▢ 80 gram oil , preferably to use peanut oil ▢ 8 gram alkaline water , lye water ▢ 240 gram all-purpose flour , (A) added to the golden syrup ▢ 120 gram all-purpose flour , (B) added after 4 hours Mooncake Filling ▢ 1 kg lotus seed paste , homemade or store-bought ▢ 50 gram melon seed , slightly toasted ▢ 9 Salted egg yolks Egg wash ▢ 1 egg yolk , beat and sift ▢ 1 tbsp water , beat and sift Others ▢ 1 - 2 mooncake mould , Any mooncake mould of your choice. My mould is 170g Instructions Start by making the mooncake skin. Prepare all ingredients needed to make the pastry. In a large bowl, add in golden syrup. Add in peanut oil. Followed by alkaline water. Whisk together the golden syrup, alkaline water and peanut oil until well blended. Next, add in the all-purpose flour (240 gram). With a wooden spoon or spatula, stir to combine all ingredients. Do not over-stir. Cover with a cling wrap and set aside for 4 hours. Next, clean salted egg by first removing the black charcoal from the egg. Then rinse egg under running water. Crack the cleaned salted egg to remove the yolk. Repeat the same with the rest of the eggs. Then baked the salted egg yolks in a 175 degree C preheated oven for 5 minutes. Set aside when done. Next, roast melon seeds in the preheated oven for 5 minutes. Mix the roasted melon seeds into the lotus paste. Lightly knead to combine the melon seeds into the paste. Roll lotus paste into a log, divide into 9 equal pieces about 110g each and roll into balls. Then make the dough skin by mixing the set aside dough with the all-purpose flour (120g). Gently knead the rested dough just until it comes together and firms up. Divide the dough skin into 9 equal pieces, each about 45g. Roll each portion into a small ball shape. Now we are ready to assemble the mooncakes! First, take a lotus paste ball and poke a hole in the middle with your finger. Place the baked egg yolk inside. Roll and shape into a ball. Flatten skin dough on palm of hand. Then flatten further using your fingertips. Put lotus paste ball onto the flattened dough and enclose filling by gently pressing edges until filling is sealed. Gently push, press and squeeze the dough, holding the ball securely in your palm, until the dough skin gradually covers the lotus paste ball. Repeat this step to finish the remaining dough skin and lotus paste balls. Dust a little flour on the mooncake mould. Place the stuffed round mooncake into the mould. Turn it UPRIGHT on the surface. Then press the plunger down until you feel resistance. Lift the mooncake mould off the surface and use the plunger to push the mooncake out. Repeat the same with the rest of the wrapped lotus paste balls. Alternatively you can use a traditional wooden mooncake mould. Lightly floured the wooden mould. Dust lightly the filled dough with flour, put into the lightly floured mooncake mould and press hard and flatten the dough so that the shape conform to the mould. Gently knock a few times to dislodge the moulded mooncake. And we're done! Transfer the moulded mooncakes onto a baking sheet. Preheat oven to 200 degree C. Place the mooncakes in the preheated oven to bake for 10 minutes. Remove the mooncakes from the oven and leave to cool on wire rack for 5 minutes. Lightly brush as thoroughly as possible the top of mooncakes with beaten egg yolk. Then bake in the oven for another 10 minutes or till golden brown. And we're done! Remove from oven and let cool completely on a wire rack. Then store in air-tight container for 2 days. The mooncake skin will become soft and shiny in 1 or 2 days time. At this point, it's meant to be enjoyed. Great to serve with a cup of freshly brewed chinese tea. Enjoy! Enjoy! Notes Golden syrup is made with sugar, water and lemon juice. It adds a sweet taste and create a deep dark colour of the final mooncakes. Alkaline water neutralizes the acid in the golden syrup so there will be no sour taste in the mooncakes. It helps to give a nice browning on the mooncake skin. The more alkaline water you add, the darker the final mooncakes will be. Also when reacting with acid, the carbon dioxide released will make the mooncake soft and fluffy. The longer the dough is rested, the easier it is for wrapping and have a finer imprint. You can even prepare the dough one day ahead and let it rest in the fridge until needed. Mooncake moulds come in various size. First determine the weight of the mould by putting some skin dough or filling in cling wrap and push into the mould until it's filled to the brim. With that weight, you can determine the ratio of skin to filling. I commonly use the ratio of 4:6 skin to filling. But you can choose as thin as 3:7 or even 2:8 If using egg yolks, place the yolk on weighing scale first, then add lotus seed paste to make up the weight of the filling required. Egg wash the mooncake as detailed and thorough as possible so that the final mooncake will look attractive and shiny. It is advised to leave the mooncakes for 3 days before consumption to allow the oil to be released to the surface. otherwise, the skin will not be stretchy enough and too dry for immediate servings. Course: Baking Cuisine: Asian, Chinese Keyword: chinese pastries, Mid Autumn Festival Mooncake
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Traditional baked mooncakes, a Chinese bakery product, are usually eaten during the Mid-Autumn festival. This festival is also known as the *Moon Cake Festival (Zhong Qiu Jie 中秋节 ).*** During this day, a special kind of sweet cake (yue bing 月饼) is prepared in the shape of a full moon. These cakes are typically filled with sesame seeds, ground lotus seeds and salted duck eggs. Mid-Autumn festival is celebrated on the 15th day of the 8th month in the lunar calendar every year, when the moon is at its brightest for the entire year. It is also the third most important Chinese festival. Mooncakes are typically round or rectangular in shape. They are rich, heavy and dense, unlike most western cakes and pastries which are normally light and fluffy. Mooncakes are best enjoyed in small wedges, accompanied by freshly brewed Chinese tea. Traditional mooncakes usually have an imprint on top with Chinese characters for “longevity”, “harmony” or “prosperity”. Or sometimes, the name of the bakery and filling in the mooncake. [![Traditional Baked Mooncakes](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2877_new-500x332.jpg)](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2877_new.jpg) ## Mooncake, A Must-Have Delicacy Mid-Autumn Festival Celebration Nowadays, Chinese people celebrate the Mid-Autumn festival with dances, feasting and moon gazing. Children are then told the story of the moon fairy living in a crystal palace who will come out to dance on the moon’s shadowed surface on this day. Mooncakes are regarded as an indispensable delicacy on the occasion and are gifted between friends and relatives. To accentuate the brightness of the moon, people traditionally light up lanterns of all kinds during the festival. [![Traditional Baked Mooncakes](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2885_new-500x332.jpg)](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2885_new.jpg) ## Traditional Baked Mooncake Fillings: Lotus Paste and Egg Yolk There are indeed many varieties of mooncakes available today. However, my favourite mooncake would still be the simple traditional baked mooncakes filled with lotus seed paste and 1 egg yolk. Or better still, 2 egg yolks with the skin baked and glazed to a shiny golden brown. The salted egg yolk in the middle of the mooncake symbolizes the full moon. These mooncakes are quite filling. So they are usually cut diagonally into small wedges and shared between friends and family. Enjoy\! [![Traditional Baked Mooncakes](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2892_new-500x332.jpg)](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2892_new.jpg) Traditional Baked Mooncakes ## Traditional Baked Mooncakes 传统烘月饼 Recipe by Huang Kitchen, Angie Liew ![Traditional Baked Mooncakes](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2878_new-500x332.jpg) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F&media=https%3A%2F%2Fhuangkitchen.com%2Fwp-content%2Fuploads%2F2015%2F09%2FDSC2878_new.jpg&description=These+traditional+baked+mooncakes%2C+a+Chinese+bakery+product%2C+use+lotus+seed+paste+and+egg+yolk+as+filling+with+the+skin+baked+and+glazed+to+a+shiny+golden+brown+colour.+They+are+usually+eaten+during+the+Mid-Autumn+festival+%28%E4%B8%AD%E7%A7%8B%E7%AF%80%29.&is_video=false) [Print Recipe](https://huangkitchen.com/wprm_print/traditional-baked-mooncakes-%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC) These traditional baked mooncakes, a Chinese bakery product, use lotus seed paste and egg yolk as filling with the skin baked and glazed to a shiny golden brown colour. They are usually eaten during the Mid-Autumn festival (中秋節). [Share on Facebook](https://www.facebook.com/share.php?u=https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F) [Share by Email](mailto:?subject=Check%20out%20this%20recipe%20from%20Huang%20Kitchen%21&body=I%20found%20this%20recipe%20you%20might%20like%3A%0A%0ATraditional%20Baked%20Mooncakes%20%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%0Ahttps%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F) Prep Time1 hour hr Cook Time20 minutes mins Total Time5 hours hrs 20 minutes mins Tap or Hover to Adjust Servings Servings: 9 mooncakes 1x 2x 3x ### Ingredients #### Mooncake Pastry - ▢ 250 gram [golden syrup](https://huangkitchen.com/golden-syrup-for-mooncake/) - ▢ 80 gram oil, preferably to use peanut oil - ▢ 8 gram alkaline water, lye water - ▢ 240 gram all-purpose flour, (A) added to the golden syrup - ▢ 120 gram all-purpose flour, (B) added after 4 hours #### Mooncake Filling - ▢ 1 kg lotus seed paste, homemade or store-bought - ▢ 50 gram melon seed, slightly toasted - ▢ 9 Salted egg yolks #### Egg wash - ▢ 1 egg yolk, beat and sift - ▢ 1 tbsp water, beat and sift #### Others - ▢ 1 - 2 mooncake mould, Any mooncake mould of your choice. My mould is 170g Cook Mode Prevent your screen from going dark ## Enjoy\! Tried this recipe?Mention [@HuangKitchen](https://www.instagram.com/HuangKitchen) or tag [\#huangkitchen](https://www.instagram.com/explore/tags/huangkitchen)\! ### Notes Golden syrup is made with sugar, water and lemon juice. It adds a sweet taste and create a deep dark colour of the final mooncakes. Alkaline water neutralizes the acid in the golden syrup so there will be no sour taste in the mooncakes. It helps to give a nice browning on the mooncake skin. The more alkaline water you add, the darker the final mooncakes will be. Also when reacting with acid, the carbon dioxide released will make the mooncake soft and fluffy. The longer the dough is rested, the easier it is for wrapping and have a finer imprint. You can even prepare the dough one day ahead and let it rest in the fridge until needed. Mooncake moulds come in various size. First determine the weight of the mould by putting some skin dough or filling in cling wrap and push into the mould until it's filled to the brim. With that weight, you can determine the ratio of skin to filling. I commonly use the ratio of 4:6 skin to filling. But you can choose as thin as 3:7 or even 2:8 If using egg yolks, place the yolk on weighing scale first, then add lotus seed paste to make up the weight of the filling required. Egg wash the mooncake as detailed and thorough as possible so that the final mooncake will look attractive and shiny. It is advised to leave the mooncakes for 3 days before consumption to allow the oil to be released to the surface. otherwise, the skin will not be stretchy enough and too dry for immediate servings. Course: Baking Cuisine: Asian, Chinese Keyword: chinese pastries, Mid Autumn Festival Mooncake [baked mooncake](https://huangkitchen.com/tag/baked-mooncake/)[chinese pastries](https://huangkitchen.com/tag/chinese-pastries/)[mid-autumn festival](https://huangkitchen.com/tag/mid-autumn-festival/)[mooncake](https://huangkitchen.com/tag/mooncake/)[salted egg yolks](https://huangkitchen.com/tag/salted-egg-yolks/) [Facebook](https://www.facebook.com/sharer/sharer.php?u=https://huangkitchen.com/traditional-baked-mooncakes/)[Twitter](https://x.com/intent/tweet?text=Check%20out%20this%20article:%20Traditional%20Baked%20Mooncakes%20%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%20-%20https://huangkitchen.com/traditional-baked-mooncakes/)[Pinterest](https://www.pinterest.com/pin/create/button/?url=https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F&media=https%3A%2F%2Fhuangkitchen.com%2Fwp-content%2Fuploads%2F2015%2F09%2FDSC2878_new.jpg&description=Traditional+Baked+Mooncakes+%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC)[Whatsapp](https://api.whatsapp.com/send?text=Traditional%20Baked%20Mooncakes%20%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%20%0A%0A%20https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F)[Telegram](https://telegram.me/share/url?url=https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F&text=Traditional%20Baked%20Mooncakes%20%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC)[LINE](https://line.me/R/msg/text/?Traditional%20Baked%20Mooncakes%20%E4%BC%A0%E7%BB%9F%E7%83%98%E6%9C%88%E9%A5%BC%20https%3A%2F%2Fhuangkitchen.com%2Ftraditional-baked-mooncakes%2F)[Email](mailto:?subject=Traditional%20Baked%20Mooncakes%20传统烘月饼&BODY=https://huangkitchen.com/traditional-baked-mooncakes/) previous post [Chinese Salted Egg Bitter Gourd (咸蛋炒苦瓜)](https://huangkitchen.com/chinese-salted-egg-bitter-gourd/) next post [Baked Bamboo Charcoal Mooncakes 竹炭烘月饼](https://huangkitchen.com/baked-bamboo-charcoal-mooncakes/) #### You may also like these recipes ### [Chinese Braised Abalone with Sea Cucumber and Fish...](https://huangkitchen.com/chinese-braised-abalone-with-sea-cucumber-and-fish-maw/) ### [Fermented Beancurd Fried Chicken Wings 南乳炸鸡翅](https://huangkitchen.com/fermented-beancurd-fried-chicken-wings/) ### [Hakka Braised Pork Belly 客家炸肉](https://huangkitchen.com/hakka-braised-pork-belly/) ### [Stir Fry Chinese Lettuce With Fermented Beancurd 油麦炒腐乳](https://huangkitchen.com/stir-fry-chinese-lettuce-with-fermented-beancurd/) ### [Bubur Gandum (Sweet Wheat Porridge) 麦粥糖水](https://huangkitchen.com/bubur-gandum-sweet-wheat-porridge/) ### [Tau Foo Fah (Douhua / Soybean Pudding) 豆腐花](https://huangkitchen.com/tau-foo-fah-douhua-soybean-pudding/) ![](https://secure.gravatar.com/avatar/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g) ##### [Angie Liew](https://huangkitchen.com/author/angie-liew/ "Author Angie Liew") Angie Liew (known as Huang) has a strong love for cooking from a young age. Being a self taught chef, she focuses on improving cooking recipes, simplifying and documenting cooking methods so that her great home cooked dishes can be served and shared among family and friends. 5 from 4 votes ([1 rating without comment](https://huangkitchen.com/traditional-baked-mooncakes/)) ### Leave a Comment [Cancel Reply](https://huangkitchen.com/traditional-baked-mooncakes/#respond) #### 14 comments ![](https://secure.gravatar.com/avatar/4f98ddaf4aba64dd441dfb085c3474173eb99008c4d6a6820e96800278c0e7d6?s=100&d=mm&r=g) Sherxy July 19, 2024 - 7:10 pm Hello Angie, thank you for sharing your recipe. I tried making it using 50g mould. May I know why there are crack lines on my mooncake? The bottom is a bit charred. Should I reduce the oven temperature or reduce baking time? [Reply](https://huangkitchen.com/traditional-baked-mooncakes/#comment-18335) ![](https://secure.gravatar.com/avatar/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g) [Angie Liew](https://huangkitchen.com/) July 29, 2024 - 11:53 pm Perhaps you need to lower the temperature a little as everyone’s oven temperature differs a bit. You can also spray water on the surface while baking. Usually the cracks will disappear after a few days as the oil is released to the surface. [Reply](https://huangkitchen.com/traditional-baked-mooncakes/#comment-18635) ![](https://secure.gravatar.com/avatar/79afc7a47782e4a58c2c954569e3035e79bdbee1ec427a2b5e43e2e9df300b88?s=100&d=mm&r=g) Su-Yi August 23, 2022 - 2:40 pm ![5 stars](https://huangkitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Hi Angie\! It’s only through your recipe that I learned how to make mooncakes from scratch during the pandemic! I’ve made quite a few batches over the last 2 years and they’ve always turned out well! I made smaller mooncakes with this recipe, with just the filling (usually a bean paste with kuaci, no yolk) weighing at 40ish g each and the skin also at 40g. Just a question though, do you have any advice on how to make the skin even softer? The dough is actually very moist and pliable prior to baking but then after it bakes it does dry out a little – do let me know! Thank you very much 🙂 [Reply](https://huangkitchen.com/traditional-baked-mooncakes/#comment-5892) ![](https://secure.gravatar.com/avatar/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g) [Angie Liew](https://huangkitchen.com/) August 23, 2022 - 11:13 pm Use cake flour instead of all-purpose flour for the mooncake skin will result in softer skin. Alkaline water helps make the skin soft and golden in colour. Some adds a bit of baking soda to make the skin soft. Hope this helps. [Reply](https://huangkitchen.com/traditional-baked-mooncakes/#comment-5899) ![](https://secure.gravatar.com/avatar/2676e8570d3d04a8b79c4ed32c46f1e71137d6d2382af753daa1e8b96858280c?s=100&d=mm&r=g) Cherrie August 16, 2022 - 6:24 pm ![5 stars](https://huangkitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Love this recipe. Clear instructions and the mooncakes taste great! Although I’d like to know how long can we store these mooncakes? Google showed different answers so am not really sure. [Reply](https://huangkitchen.com/traditional-baked-mooncakes/#comment-5828) ![](https://secure.gravatar.com/avatar/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g) [Angie Liew](https://huangkitchen.com/) August 22, 2022 - 10:23 pm Thanks for your feedback. I usually put in an airtight container and leave at room temperature after the mooncakes are cooled. After 3 days you can store in the refrigerator and it can lasts for perhaps another 2 weeks. Remove from fridge and leave to room temperature before consume. [Reply](https://huangkitchen.com/traditional-baked-mooncakes/#comment-5887) ![](https://secure.gravatar.com/avatar/2f35f2df0a78e412135b652a294ab973704fa00c3bb57af2a8cb890002ce0e6d?s=100&d=mm&r=g) Jasmine August 12, 2021 - 9:32 am Hi Angie, Can I ask what is the difference between this recipe and your mini lotus mooncake recipe? The dough here needs 4hours of resting, and the other dough is 30min. Kindly advise. Thank you. [Reply](https://huangkitchen.com/traditional-baked-mooncakes/#comment-2699) ![](https://secure.gravatar.com/avatar/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g) [Angie Liew](https://huangkitchen.com/) August 16, 2021 - 5:37 pm It is just two different methods to make the mooncake skin (dough). If you don’t have time you can choose to wait for just 30 minutes to start making the mooncakes. Thanks [Reply](https://huangkitchen.com/traditional-baked-mooncakes/#comment-2720) ![](https://secure.gravatar.com/avatar/2f35f2df0a78e412135b652a294ab973704fa00c3bb57af2a8cb890002ce0e6d?s=100&d=mm&r=g) Jasmine Lee September 15, 2021 - 11:41 pm ![5 stars](https://huangkitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Hi Angie, thanks for the reply. I followed your instructions and it turned out really good. Thank you. How long can I leave the dough out to rest in room temperature? If I leave the dough overnight in the fridge, do I need to let it be at room temperature before adding the remaining flour? Thank you. [Reply](https://huangkitchen.com/traditional-baked-mooncakes/#comment-3027) ![](https://secure.gravatar.com/avatar/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g) [Angie Liew](https://huangkitchen.com/) September 17, 2021 - 5:22 pm Hi, for this recipe, its 4 hours before you add the remaining flour. Leave to rest at room temperature. No need to refrigerate overnight. Please go to <http://www.huangkitcen.com> for more details. I also have one that you just rest for 30 minutes. Thanks [Reply](https://huangkitchen.com/traditional-baked-mooncakes/#comment-3039) ![](https://secure.gravatar.com/avatar/a15e83fcd5ce7cbceb028a4ad7ac53bc5063c9e08a5a5497a86645c053ef6699?s=100&d=mm&r=g) Yeoh Tyng Tyng December 16, 2020 - 6:00 pm Hi Angie, can I check with you for step No. 16, we need to add in another 120g all purpose flour into the put a side dough? as i saw the video doesn’t look like got add in. [Reply](https://huangkitchen.com/traditional-baked-mooncakes/#comment-1201) ![](https://secure.gravatar.com/avatar/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g) [Angie Liew](https://huangkitchen.com/) December 16, 2020 - 6:09 pm Yes, please add another 120g flour into the dough set aside for 4 hours earlier. Thanks [Reply](https://huangkitchen.com/traditional-baked-mooncakes/#comment-1202) ![](https://secure.gravatar.com/avatar/3d50ee7b360bf861f19e7582485e7d9fc5b8500708ecd0a5e5c6294d98f9b912?s=100&d=mm&r=g) [Ganeshrau](http://Chef%20ganesh%20ING) September 11, 2020 - 10:08 pm Me again ganesrau after 3 years back again this year I will start to do the moon cake again.. [Reply](https://huangkitchen.com/traditional-baked-mooncakes/#comment-866) ![](https://secure.gravatar.com/avatar/b6c855e5adcc2fc7c494db39f46d8b881b8f5b7414d19a2c70fdab8fd6c01bdb?s=100&d=mm&r=g) [Angie Liew](https://huangkitchen.com/) September 14, 2020 - 3:45 pm Hope you will enjoy making again. Let me know how it turns out. 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Readable Markdown	[![Traditional Baked Mooncakes](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2878_new-500x332.jpg)](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2878_new.jpg) ## What are Traditional Baked Mooncakes? Traditional baked mooncakes, a Chinese bakery product, are usually eaten during the Mid-Autumn festival. This festival is also known as the *Moon Cake Festival (Zhong Qiu Jie 中秋节 ).*** During this day, a special kind of sweet cake (yue bing 月饼) is prepared in the shape of a full moon. These cakes are typically filled with sesame seeds, ground lotus seeds and salted duck eggs. Mid-Autumn festival is celebrated on the 15th day of the 8th month in the lunar calendar every year, when the moon is at its brightest for the entire year. It is also the third most important Chinese festival. Mooncakes are typically round or rectangular in shape. They are rich, heavy and dense, unlike most western cakes and pastries which are normally light and fluffy. Mooncakes are best enjoyed in small wedges, accompanied by freshly brewed Chinese tea. Traditional mooncakes usually have an imprint on top with Chinese characters for “longevity”, “harmony” or “prosperity”. Or sometimes, the name of the bakery and filling in the mooncake. [![Traditional Baked Mooncakes](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2877_new-500x332.jpg)](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2877_new.jpg) ## Mooncake, A Must-Have Delicacy Mid-Autumn Festival Celebration Nowadays, Chinese people celebrate the Mid-Autumn festival with dances, feasting and moon gazing. Children are then told the story of the moon fairy living in a crystal palace who will come out to dance on the moon’s shadowed surface on this day. Mooncakes are regarded as an indispensable delicacy on the occasion and are gifted between friends and relatives. To accentuate the brightness of the moon, people traditionally light up lanterns of all kinds during the festival. [![Traditional Baked Mooncakes](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2885_new-500x332.jpg)](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2885_new.jpg) ## Traditional Baked Mooncake Fillings: Lotus Paste and Egg Yolk There are indeed many varieties of mooncakes available today. However, my favourite mooncake would still be the simple traditional baked mooncakes filled with lotus seed paste and 1 egg yolk. Or better still, 2 egg yolks with the skin baked and glazed to a shiny golden brown. The salted egg yolk in the middle of the mooncake symbolizes the full moon. These mooncakes are quite filling. So they are usually cut diagonally into small wedges and shared between friends and family. Enjoy\! [![Traditional Baked Mooncakes](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2892_new-500x332.jpg)](https://huangkitchen.com/wp-content/uploads/2015/09/DSC2892_new.jpg) Traditional Baked Mooncakes ## Traditional Baked Mooncakes 传统烘月饼 Recipe by Huang Kitchen, Angie Liew These traditional baked mooncakes, a Chinese bakery product, use lotus seed paste and egg yolk as filling with the skin baked and glazed to a shiny golden brown colour. They are usually eaten during the Mid-Autumn festival (中秋節). Prep Time1 hour Cook Time20 minutes Total Time5 hours 20 minutes Tap or Hover to Adjust Servings Servings: 9 mooncakes ### Ingredients #### Mooncake Pastry - ▢ 250 gram [golden syrup](https://huangkitchen.com/golden-syrup-for-mooncake/) - ▢ 80 gram oil, preferably to use peanut oil - ▢ 8 gram alkaline water, lye water - ▢ 240 gram all-purpose flour, (A) added to the golden syrup - ▢ 120 gram all-purpose flour, (B) added after 4 hours #### Mooncake Filling - ▢ 1 kg lotus seed paste, homemade or store-bought - ▢ 50 gram melon seed, slightly toasted - ▢ 9 Salted egg yolks #### Egg wash - ▢ 1 egg yolk, beat and sift - ▢ 1 tbsp water, beat and sift #### Others - ▢ 1 - 2 mooncake mould, Any mooncake mould of your choice. My mould is 170g Enjoy\! ### Notes Golden syrup is made with sugar, water and lemon juice. It adds a sweet taste and create a deep dark colour of the final mooncakes. Alkaline water neutralizes the acid in the golden syrup so there will be no sour taste in the mooncakes. It helps to give a nice browning on the mooncake skin. The more alkaline water you add, the darker the final mooncakes will be. Also when reacting with acid, the carbon dioxide released will make the mooncake soft and fluffy. The longer the dough is rested, the easier it is for wrapping and have a finer imprint. You can even prepare the dough one day ahead and let it rest in the fridge until needed. Mooncake moulds come in various size. First determine the weight of the mould by putting some skin dough or filling in cling wrap and push into the mould until it's filled to the brim. With that weight, you can determine the ratio of skin to filling. I commonly use the ratio of 4:6 skin to filling. But you can choose as thin as 3:7 or even 2:8 If using egg yolks, place the yolk on weighing scale first, then add lotus seed paste to make up the weight of the filling required. Egg wash the mooncake as detailed and thorough as possible so that the final mooncake will look attractive and shiny. It is advised to leave the mooncakes for 3 days before consumption to allow the oil to be released to the surface. otherwise, the skin will not be stretchy enough and too dry for immediate servings. Course: Baking Cuisine: Asian, Chinese Keyword: chinese pastries, Mid Autumn Festival Mooncake
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