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1. Shard Calculation

Query:

Response:

Calculated Shard: 154 (from laksa133)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa154.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://sammywongskitchen.com/traditional-chinese-mooncakes/\')), getAhrefsUnparsedNoserviceFromURL(\'https://sammywongskitchen.com/traditional-chinese-mooncakes/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/sammywongskitchen.com\/traditional-chinese-mooncakes\/","crawl_time":1775921932,"first_indexed_time":1695524485,"http_code":200,"src_unparsed":"com,sammywongskitchen!\/traditional-chinese-mooncakes\/ s443","src_root_hash":"155529542075121554","history_drop_reason":null,"meta_title":"TRADITIONAL CHINESE MOONCAKES - sammywongskitchen","meta_descriptions":["These traditional Chinese mooncakes are easy to make when you know how. The crust encases a filling of either red-bean or black sesame paste."],"attrs_boilerpipe_text":"share this\nTraditional Chinese mooncakes are usually eaten during the mid-Autumn festival when the moon is the brightest and fullest.  For me, I have never been fond of mooncakes.  I think that the storebought mooncakes that I ate had this aftertaste that felt like I had just eaten a mouthful of lard.\nA good friend and mooncake affionado showed me how mooncakes were made and it was an epiphany.  Julie's filling weren't too sweet and had a variety of nuts in.  In her red bean mooncake, she had incorporated roses from her garden and it was heavenly!  She even made a filling with cranberries, pumpkin seeds and a variety of nuts.  Who knew?!  I now do enjoy eating homemade mooncakes!\nDifferent mooncake styles\nMy lesson with Julie showed me that making mooncakes was easy and homemade mooncakes could not even compare to store bought ones.\nTips for making traditional Chinese mooncakes.\nI learned that mooncakes are made with either a 50 gram weight or a 100 gram weight.  This makes the recipe very mathematic...very Chinese!  The dough weight is usually half the weight of the filling.\nDough\nWhen making the dough, use cake flour instead of all purpose flour.  Due to the lower protein level in cake flour, the amount of gluten is less which results in a crumbly, soft textured crust.  This also makes it easy to make into a ball when encasing the filling.\nAlkaline water is also used in the dough recipe.  The alkaline water is said to react with the dark corn syrup, neutralizing the acidity of the syrup which removes the sour taste.\nThe dough needs to rest for at least 2 hours.  4 hours is ideal, until it is soft and limp!  This makes it easier to handle when enclosing the ball of filling.\nFillings\nFor this recipe, store-bought fillings are used with add-ins.  Add-ins such as nuts and bits of dried fruit can be added to enhance the flavor and texture of the mooncakes.  Julie has made some unique fillings such as infusing rose petals into her red bean paste and also make a filling with a five ingredient combination of cranberries, sunflower seeds and nuts.\nRoll the filling into a ball before encasing it into the dough.  This helps keep the crust fairly uniform around the filling.  If the filling seems to be too soft, briefly freeze the filling to harden it slightly so that it is more manageable.  These store-bought fillings can be found at  Asian grocery stores.\nRed bean paste\nBlack sesame paste\nSalted duck eggs are also added to the center of the filling to look like the full moon.  Use the same technique as enclosing the filling to enclose the duck egg so that the duck egg is centered in the filling.  \nMooncake molds\nThe mooncake molds come in 50 gram and 100 gram sizes as well as both square and round shapes.  It is best to purchase a set that has both the 50 gram and 100 gram sizes for variety.  Mooncakes that have the salted duck egg need to be 100 grams,\nMooncake molds\nShaping the mooncakes\nWhen shaping the mooncakes, the work surface should be well floured and the dough balls with the filling should also be well floured too to avoid getting stuck in the mold.\nWhen pressing down on the lever to create the pattern, one hand should be holding down the mold while pressure is given.  If insufficient pressure is placesd on the lever, the pattern will be indistinct.  However, if too much pressure is placed on the lever, the mooncake will ooze out from the bottom!\nBaking the mooncakes\nBefore the initial bake, spritz water onto the mooncakes to prevent cracking.\nThe mooncakes require 3 bakings.  The 1st baking sets the dough.  The 2nd baking is the first application of egg wash to get the golden brown color.  This is done twice.  Between each baking, the mooncakes should cool down before the egg wash is applied to avoid cooking the egg upon application.\nAfter the mooncakes are done baking, cool them completely before placing them in a sealed container or individual bags.  Allow these mooncakes to sit for 3-5 days to allow the crust to soften.  Enjoy and Happy Mid-Autumn Festival.  If you've come up with your own yummy filling creation, please let me know in the comment section.\nTRADITIONAL CHINESE MOONCAKES\nMichelle Sam\nThese are baked traditional mooncakes with either red bean or black sesame paste.\n5\nfrom 1 vote\nPrep Time\n1\nhour\nCook Time\n30\nminutes\nDough resting time\n4\nhours\nTotal Time\n5\nhours\n30\nminutes\nCourse\nDessert, Snack\nCuisine\nChinese\nServings\n6\n100 g mooncakes\nCalories\n307\nkcal\nDough\n▢\n100\ngrams\ncake flour\n▢\n60\ngrams\ndark syrup\n▢\n30\ngrams\ncooking oil\n▢\n1\ntsp\nalkaline water\n▢\nwater\nin spray bottle\n▢\n1\negg\npreferably with a bright orange yolk\nPlain Filling Mooncakes\n▢\n360\ngrams\nfilling\nThis includes the combination of nuts and paste.\nMooncakes with other ingredients (salted egg) and paste\n▢\n6\nsalted eggs\n▢\npaste\nThe weight of the paste and other ingredients (salted eggs) add up to 360 grams.\nDough\n▢\nCombine wet ingredients into a small bowl\n60 grams dark syrup,\n30 grams cooking oil,\n1 tsp alkaline water\n▢\nAdd the combined wet ingredients into the flour and stir until combined.\n100 grams cake flour\n▢\nPlace the dough into a plastic bag and allow to rest for 2-4 hours until very soft.\nPlain Filling\n▢\nMake 6 balls of filling weighing 60 grams each.\n360 grams filling\n▢\nBriefly freeze if necessary to harden the filling, making it easier to work with.\nFilling with other ingredients or (salted duck eggs)\n▢\nMix together all ingredients\n▢\nIf using salted duck eggs, enclose the duck eggs with the same method as assembling the mooncakes.  See video\nAssembly\n▢\nPreheat oven to 375℉ (190℃)\n▢\nWhen dough is relaxed, remove it from the bag and divide it evenly into 6 pieces.\n▢\nOn a well-floured surface, roll the dough into 6 balls.\n▢\nFlatten each dough with the palm of your hand to form a circle.\n▢\nPlace the filling in the center and enclose the filling using the technique in the video.\n▢\nFlour the filled dough ball well before inserting it into the mooncake mold.\n▢\nPress the mold 2-3 times with enough pressure to create the pattern but not too hard so the dough oozes out the bottom!\n▢\nPlace the mooncakes on a baking sheet with parchment paper.\n▢\nSpritz the surface of the mooncakes with a little water to prevent cracking.\nwater\n▢\nBake for 7-10 minutes until the dough firms up.\nEgg Wash\n▢\nMake an egg wash by separating the egg into a small bowl.\n1 egg\n▢\nAdd ½ tsp of water to the egg yolk and whisk.\n▢\nReduce oven temperature to 320℉ (160℃)\n▢\nAfter the mooncake has firmed up, allow it to cool slightly before applying the egg wash.\n▢\nUsing a nylon bristle brush, lightly brush the egg yolk onto the mooncakes, ensuring that the ridges of the pattern are prevalent and not drenched in egg. If the crevices have too much egg yolk, dab those areas again to remove some of the wash.\n▢\nBake again at 320℉ (160℃) for 7-10 minutes.\n▢\nRemove and cool slightly before applying the egg wash for a second time.\n▢\nApply egg wash again.\n▢\nBake again at 320℉ (160℃) for 7-10 minutes until deep golden brown or the color to your liking.\n▢\nRemove from oven and cool thoroughly.\n▢\nPlace cooled mooncakes in a sealed container or individual bags for 3-5 days to soften the crust.\n▢\nEnjoy!\nThis recipe makes 6 100g mooncakes or 12 50g mooncakes.  If wanting to add egg yolk, use the mold for 100g mooncakes.\nThe nutritional facts are for 1 mooncake with red bean paste.\nServing:\n6\ng\nCalories:\n307\nkcal\nCarbohydrates:\n57\ng\nProtein:\n6\ng\nFat:\n6\ng\nSaturated Fat:\n1\ng\nPolyunsaturated Fat:\n2\ng\nMonounsaturated Fat:\n3\ng\nTrans Fat:\n0.02\ng\nCholesterol:\n27\nmg\nSodium:\n26\nmg\nPotassium:\n31\nmg\nFiber:\n2\ng\nSugar:\n36\ng\nVitamin A:\n40\nIU\nCalcium:\n20\nmg\nIron:\n1\nmg\nNet Carbohydrates:\n55\ng\nKeyword\nBlack sesame paste, Mooncakes, Red bean paste\nLet me know\nhow it was or if you have any questions or suggestions!\nCheck out my other recipe collections by...","attrs_markdown":"[![square bread logo sammywongskitchen](https:\/\/sammywongskitchen.com\/wp-content\/uploads\/2021\/04\/Bread-logo-square.png)](https:\/\/sammywongskitchen.com\/)\n\n# Sammy Wong's Kitchen\n###### Winner of **Food & Drink** **Award** for\n###### \"Most Engaging Sourdough-Focused Cooking Blog 2024\"\n\n\\$0.00\n\nCart\n\nNo products in the cart.\n\n- [RECIPES](https:\/\/sammywongskitchen.com\/category\/recipes\/)\n  - 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For me, I have never been fond of mooncakes. I think that the storebought mooncakes that I ate had this aftertaste that felt like I had just eaten a mouthful of lard.\n\nA good friend and mooncake affionado showed me how mooncakes were made and it was an epiphany. Julie's filling weren't too sweet and had a variety of nuts in. In her red bean mooncake, she had incorporated roses from her garden and it was heavenly! She even made a filling with cranberries, pumpkin seeds and a variety of nuts. Who knew?! I now do enjoy eating homemade mooncakes\\!\n\n![Different mooncake styles](https:\/\/sammywongskitchen.com\/wp-content\/uploads\/2023\/09\/IMG_2349.jpeg)\n\nDifferent mooncake styles\n\nMy lesson with Julie showed me that making mooncakes was easy and homemade mooncakes could not even compare to store bought ones.\n\n## Tips for making traditional Chinese mooncakes.\nI learned that mooncakes are made with either a 50 gram weight or a 100 gram weight. This makes the recipe very mathematic...very Chinese! The dough weight is usually half the weight of the filling.\n\n### Dough\nWhen making the dough, use cake flour instead of all purpose flour. Due to the lower protein level in cake flour, the amount of gluten is less which results in a crumbly, soft textured crust. This also makes it easy to make into a ball when encasing the filling.\n\nAlkaline water is also used in the dough recipe. The alkaline water is said to react with the dark corn syrup, neutralizing the acidity of the syrup which removes the sour taste.\n\nThe dough needs to rest for at least 2 hours. 4 hours is ideal, until it is soft and limp! This makes it easier to handle when enclosing the ball of filling.\n\n### Fillings\nFor this recipe, store-bought fillings are used with add-ins. Add-ins such as nuts and bits of dried fruit can be added to enhance the flavor and texture of the mooncakes. Julie has made some unique fillings such as infusing rose petals into her red bean paste and also make a filling with a five ingredient combination of cranberries, sunflower seeds and nuts.\n\nRoll the filling into a ball before encasing it into the dough. This helps keep the crust fairly uniform around the filling. If the filling seems to be too soft, briefly freeze the filling to harden it slightly so that it is more manageable. These store-bought fillings can be found at Asian grocery stores.\n\n![red bean paste](https:\/\/sammywongskitchen.com\/wp-content\/uploads\/2023\/09\/red-bean-paste.jpg)\n\nRed bean paste\n\n![black sesame paste](https:\/\/sammywongskitchen.com\/wp-content\/uploads\/2023\/09\/black-sesame-paste.jpg)\n\nBlack sesame paste\n\nSalted duck eggs are also added to the center of the filling to look like the full moon. Use the same technique as enclosing the filling to enclose the duck egg so that the duck egg is centered in the filling.\n\n### Mooncake molds\nThe mooncake molds come in 50 gram and 100 gram sizes as well as both square and round shapes. It is best to purchase a set that has both the 50 gram and 100 gram sizes for variety. Mooncakes that have the salted duck egg need to be 100 grams,\n\n[![Mooncake molds](https:\/\/sammywongskitchen.com\/wp-content\/uploads\/2023\/09\/Mooncake-molds-rotated-e1695266256905.jpg)](https:\/\/sammywongskitchen.com\/product_list\/mooncake-mold-set\/)\n\nMooncake molds\n\n### Shaping the mooncakes\nWhen shaping the mooncakes, the work surface should be well floured and the dough balls with the filling should also be well floured too to avoid getting stuck in the mold.\n\nWhen pressing down on the lever to create the pattern, one hand should be holding down the mold while pressure is given. If insufficient pressure is placesd on the lever, the pattern will be indistinct. However, if too much pressure is placed on the lever, the mooncake will ooze out from the bottom\\!\n\n### Baking the mooncakes\nBefore the initial bake, spritz water onto the mooncakes to prevent cracking.\n\nThe mooncakes require 3 bakings. The 1st baking sets the dough. The 2nd baking is the first application of egg wash to get the golden brown color. This is done twice. Between each baking, the mooncakes should cool down before the egg wash is applied to avoid cooking the egg upon application.\n\nAfter the mooncakes are done baking, cool them completely before placing them in a sealed container or individual bags. Allow these mooncakes to sit for 3-5 days to allow the crust to soften. Enjoy and Happy Mid-Autumn Festival. If you've come up with your own yummy filling creation, please let me know in the comment section.\n\n[![Traditional baked mooncakes](https:\/\/sammywongskitchen.com\/wp-content\/uploads\/2023\/09\/IMG_2356-1-300x300.jpeg)](https:\/\/sammywongskitchen.com\/wp-content\/uploads\/2023\/09\/IMG_2356-1.jpeg)\n\n## TRADITIONAL CHINESE MOONCAKES\n![](https:\/\/secure.gravatar.com\/avatar\/f6167999af1940ac0f46f06e714b54fdb415029b28a35ea71e4efd67de2c43f2?s=30&d=identicon&r=g)[Michelle Sam](https:\/\/sammywongskitchen.com\/)\n\nThese are baked traditional mooncakes with either red bean or black sesame paste.\n\n5 from 1 vote\n\nCook Mode\n\nPrevent your screen from going dark\n\n[Print Recipe](https:\/\/sammywongskitchen.com\/wprm_print\/traditional-chinese-mooncakes)\n\n[Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fsammywongskitchen.com%2Ftraditional-chinese-mooncakes%2F&media=https%3A%2F%2Fsammywongskitchen.com%2Fwp-content%2Fuploads%2F2023%2F09%2FIMG_2356-1.jpeg&description=TRADITIONAL+CHINESE+MOONCAKES&is_video=false)\n\nPrep Time 1 hour hr\n\nCook Time 30 minutes mins\n\nDough resting time 4 hours hrs\n\nTotal Time 5 hours hrs 30 minutes mins\n\nCourse Dessert, Snack\n\nCuisine Chinese\n\nServings 6 100 g mooncakes\n\nCalories 307 kcal\n\n### Equipment\n- [Mooncake molds](https:\/\/amzn.to\/3RsAkxv)\n\n### Ingredients 1x 2x 3x\n#### Dough\n- ▢\n  100 grams cake flour\n- ▢\n  60 grams dark syrup\n- ▢\n  30 grams cooking oil\n- ▢\n  1 tsp alkaline water\n- ▢\n  water  in spray bottle\n- ▢\n  1 egg preferably with a bright orange yolk\n\n#### Plain Filling Mooncakes\n- ▢\n  360 grams filling This includes the combination of nuts and paste.\n\n#### Mooncakes with other ingredients (salted egg) and paste\n- ▢\n  6 salted eggs\n- ▢\n  paste The weight of the paste and other ingredients (salted eggs) add up to 360 grams.\n\n### Instructions\n#### Dough\n- ▢\n  Combine wet ingredients into a small bowl\n  60 grams dark syrup, 30 grams cooking oil, 1 tsp alkaline water\n- ▢\n  Add the combined wet ingredients into the flour and stir until combined.\n  100 grams cake flour\n- ▢\n  Place the dough into a plastic bag and allow to rest for 2-4 hours until very soft.\n\n#### Plain Filling\n- ▢\n  Make 6 balls of filling weighing 60 grams each.\n  360 grams filling\n- ▢\n  Briefly freeze if necessary to harden the filling, making it easier to work with.\n\n#### Filling with other ingredients or (salted duck eggs)\n- ▢\n  Mix together all ingredients\n- ▢\n  If using salted duck eggs, enclose the duck eggs with the same method as assembling the mooncakes. See video\n\n#### Assembly\n- ▢\n  Preheat oven to 375℉ (190℃)\n- ▢\n  When dough is relaxed, remove it from the bag and divide it evenly into 6 pieces.\n- ▢\n  On a well-floured surface, roll the dough into 6 balls.\n- ▢\n  Flatten each dough with the palm of your hand to form a circle.\n- ▢\n  Place the filling in the center and enclose the filling using the technique in the video.\n- ▢\n  Flour the filled dough ball well before inserting it into the mooncake mold.\n- ▢\n  Press the mold 2-3 times with enough pressure to create the pattern but not too hard so the dough oozes out the bottom\\!\n- ▢\n  Place the mooncakes on a baking sheet with parchment paper.\n- ▢\n  Spritz the surface of the mooncakes with a little water to prevent cracking.\n  water\n- ▢\n  Bake for 7-10 minutes until the dough firms up.\n\n#### Egg Wash\n- ▢\n  Make an egg wash by separating the egg into a small bowl.\n  1 egg\n- ▢\n  Add ½ tsp of water to the egg yolk and whisk.\n- ▢\n  Reduce oven temperature to 320℉ (160℃)\n- ▢\n  After the mooncake has firmed up, allow it to cool slightly before applying the egg wash.\n- ▢\n  Using a nylon bristle brush, lightly brush the egg yolk onto the mooncakes, ensuring that the ridges of the pattern are prevalent and not drenched in egg. If the crevices have too much egg yolk, dab those areas again to remove some of the wash.\n- ▢\n  Bake again at 320℉ (160℃) for 7-10 minutes.\n- ▢\n  Remove and cool slightly before applying the egg wash for a second time.\n- ▢\n  Apply egg wash again.\n- ▢\n  Bake again at 320℉ (160℃) for 7-10 minutes until deep golden brown or the color to your liking.\n- ▢\n  Remove from oven and cool thoroughly.\n- ▢\n  Place cooled mooncakes in a sealed container or individual bags for 3-5 days to soften the crust.\n- ▢\n  Enjoy\\!\n### Video\n### Notes\nThis recipe makes 6 100g mooncakes or 12 50g mooncakes. If wanting to add egg yolk, use the mold for 100g mooncakes.\n\nThe nutritional facts are for 1 mooncake with red bean paste.\n\n### Nutrition\nServing: 6gCalories: 307kcalCarbohydrates: 57gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0\\.02gCholesterol: 27mgSodium: 26mgPotassium: 31mgFiber: 2gSugar: 36gVitamin A: 40IUCalcium: 20mgIron: 1mgNet Carbohydrates: 55g\n\nKeyword Black sesame paste, Mooncakes, Red bean paste\n\nTried this recipe?[Let me know](https:\/\/sammywongskitchen.com\/traditional-chinese-mooncakes\/#comment) how it was or if you have any questions or suggestions\\!\n\nI want to see\\!Follow [@Sammywongskitchen](https:\/\/www.instagram.com\/Sammywongskitchen) on Instagram or Facebook, snap a photo and tag it [\\#sammywongskitchen](https:\/\/www.instagram.com\/explore\/tags\/sammywongskitchen)\n\n5 from 1 vote ([1 rating without comment](https:\/\/sammywongskitchen.com\/traditional-chinese-mooncakes\/))\n\n{\"email\":\"Email 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Please try again.","attrs_readable_markdown":"share this\n\n[![Traditional baked mooncakes](https:\/\/sammywongskitchen.com\/wp-content\/uploads\/2023\/09\/IMG_2356-1.jpeg)](https:\/\/sammywongskitchen.com\/traditional-chinese-mooncakes\/ \"TRADITIONAL CHINESE MOONCAKES\")\n\nTraditional Chinese mooncakes are usually eaten during the mid-Autumn festival when the moon is the brightest and fullest. For me, I have never been fond of mooncakes. I think that the storebought mooncakes that I ate had this aftertaste that felt like I had just eaten a mouthful of lard.\n\nA good friend and mooncake affionado showed me how mooncakes were made and it was an epiphany. Julie's filling weren't too sweet and had a variety of nuts in. In her red bean mooncake, she had incorporated roses from her garden and it was heavenly! She even made a filling with cranberries, pumpkin seeds and a variety of nuts. Who knew?! I now do enjoy eating homemade mooncakes\\!\n\n![Different mooncake styles](https:\/\/sammywongskitchen.com\/wp-content\/uploads\/2023\/09\/IMG_2349.jpeg)\n\nDifferent mooncake styles\n\nMy lesson with Julie showed me that making mooncakes was easy and homemade mooncakes could not even compare to store bought ones.\n\n## Tips for making traditional Chinese mooncakes.\nI learned that mooncakes are made with either a 50 gram weight or a 100 gram weight. This makes the recipe very mathematic...very Chinese! The dough weight is usually half the weight of the filling.\n\n### Dough\nWhen making the dough, use cake flour instead of all purpose flour. Due to the lower protein level in cake flour, the amount of gluten is less which results in a crumbly, soft textured crust. This also makes it easy to make into a ball when encasing the filling.\n\nAlkaline water is also used in the dough recipe. The alkaline water is said to react with the dark corn syrup, neutralizing the acidity of the syrup which removes the sour taste.\n\nThe dough needs to rest for at least 2 hours. 4 hours is ideal, until it is soft and limp! This makes it easier to handle when enclosing the ball of filling.\n\n### Fillings\nFor this recipe, store-bought fillings are used with add-ins. Add-ins such as nuts and bits of dried fruit can be added to enhance the flavor and texture of the mooncakes. Julie has made some unique fillings such as infusing rose petals into her red bean paste and also make a filling with a five ingredient combination of cranberries, sunflower seeds and nuts.\n\nRoll the filling into a ball before encasing it into the dough. This helps keep the crust fairly uniform around the filling. If the filling seems to be too soft, briefly freeze the filling to harden it slightly so that it is more manageable. These store-bought fillings can be found at Asian grocery stores.\n\n![red bean paste](https:\/\/sammywongskitchen.com\/wp-content\/uploads\/2023\/09\/red-bean-paste.jpg)\n\nRed bean paste\n\n![black sesame paste](https:\/\/sammywongskitchen.com\/wp-content\/uploads\/2023\/09\/black-sesame-paste.jpg)\n\nBlack sesame paste\n\nSalted duck eggs are also added to the center of the filling to look like the full moon. Use the same technique as enclosing the filling to enclose the duck egg so that the duck egg is centered in the filling.\n\n### Mooncake molds\nThe mooncake molds come in 50 gram and 100 gram sizes as well as both square and round shapes. It is best to purchase a set that has both the 50 gram and 100 gram sizes for variety. Mooncakes that have the salted duck egg need to be 100 grams,\n\n[![Mooncake molds](https:\/\/sammywongskitchen.com\/wp-content\/uploads\/2023\/09\/Mooncake-molds-rotated-e1695266256905.jpg)](https:\/\/sammywongskitchen.com\/product_list\/mooncake-mold-set\/)\n\nMooncake molds\n\n### Shaping the mooncakes\nWhen shaping the mooncakes, the work surface should be well floured and the dough balls with the filling should also be well floured too to avoid getting stuck in the mold.\n\nWhen pressing down on the lever to create the pattern, one hand should be holding down the mold while pressure is given. If insufficient pressure is placesd on the lever, the pattern will be indistinct. However, if too much pressure is placed on the lever, the mooncake will ooze out from the bottom\\!\n\n### Baking the mooncakes\nBefore the initial bake, spritz water onto the mooncakes to prevent cracking.\n\nThe mooncakes require 3 bakings. The 1st baking sets the dough. The 2nd baking is the first application of egg wash to get the golden brown color. This is done twice. Between each baking, the mooncakes should cool down before the egg wash is applied to avoid cooking the egg upon application.\n\nAfter the mooncakes are done baking, cool them completely before placing them in a sealed container or individual bags. Allow these mooncakes to sit for 3-5 days to allow the crust to soften. Enjoy and Happy Mid-Autumn Festival. If you've come up with your own yummy filling creation, please let me know in the comment section.\n\n[![Traditional baked mooncakes](https:\/\/sammywongskitchen.com\/wp-content\/uploads\/2023\/09\/IMG_2356-1-300x300.jpeg)](https:\/\/sammywongskitchen.com\/wp-content\/uploads\/2023\/09\/IMG_2356-1.jpeg)\n\n## TRADITIONAL CHINESE MOONCAKES\n![](https:\/\/secure.gravatar.com\/avatar\/f6167999af1940ac0f46f06e714b54fdb415029b28a35ea71e4efd67de2c43f2?s=30&d=identicon&r=g)[Michelle Sam](https:\/\/sammywongskitchen.com\/)\n\nThese are baked traditional mooncakes with either red bean or black sesame paste.\n\n5 from 1 vote\n\nPrep Time 1 hour\n\nCook Time 30 minutes\n\nDough resting time 4 hours\n\nTotal Time 5 hours  30 minutes\n\nCourse Dessert, Snack\n\nCuisine Chinese\n\nServings 6 100 g mooncakes\n\nCalories 307 kcal\n\n#### Dough\n- ▢\n  100 grams cake flour\n- ▢\n  60 grams dark syrup\n- ▢\n  30 grams cooking oil\n- ▢\n  1 tsp alkaline water\n- ▢\n  water  in spray bottle\n- ▢\n  1 egg preferably with a bright orange yolk\n\n#### Plain Filling Mooncakes\n- ▢\n  360 grams filling This includes the combination of nuts and paste.\n\n#### Mooncakes with other ingredients (salted egg) and paste\n- ▢\n  6 salted eggs\n- ▢\n  paste The weight of the paste and other ingredients (salted eggs) add up to 360 grams.\n\n#### Dough\n- ▢\n  Combine wet ingredients into a small bowl\n  60 grams dark syrup, 30 grams cooking oil, 1 tsp alkaline water\n- ▢\n  Add the combined wet ingredients into the flour and stir until combined.\n  100 grams cake flour\n- ▢\n  Place the dough into a plastic bag and allow to rest for 2-4 hours until very soft.\n\n#### Plain Filling\n- ▢\n  Make 6 balls of filling weighing 60 grams each.\n  360 grams filling\n- ▢\n  Briefly freeze if necessary to harden the filling, making it easier to work with.\n\n#### Filling with other ingredients or (salted duck eggs)\n- ▢\n  Mix together all ingredients\n- ▢\n  If using salted duck eggs, enclose the duck eggs with the same method as assembling the mooncakes. See video\n\n#### Assembly\n- ▢\n  Preheat oven to 375℉ (190℃)\n- ▢\n  When dough is relaxed, remove it from the bag and divide it evenly into 6 pieces.\n- ▢\n  On a well-floured surface, roll the dough into 6 balls.\n- ▢\n  Flatten each dough with the palm of your hand to form a circle.\n- ▢\n  Place the filling in the center and enclose the filling using the technique in the video.\n- ▢\n  Flour the filled dough ball well before inserting it into the mooncake mold.\n- ▢\n  Press the mold 2-3 times with enough pressure to create the pattern but not too hard so the dough oozes out the bottom\\!\n- ▢\n  Place the mooncakes on a baking sheet with parchment paper.\n- ▢\n  Spritz the surface of the mooncakes with a little water to prevent cracking.\n  water\n- ▢\n  Bake for 7-10 minutes until the dough firms up.\n\n#### Egg Wash\n- ▢\n  Make an egg wash by separating the egg into a small bowl.\n  1 egg\n- ▢\n  Add ½ tsp of water to the egg yolk and whisk.\n- ▢\n  Reduce oven temperature to 320℉ (160℃)\n- ▢\n  After the mooncake has firmed up, allow it to cool slightly before applying the egg wash.\n- ▢\n  Using a nylon bristle brush, lightly brush the egg yolk onto the mooncakes, ensuring that the ridges of the pattern are prevalent and not drenched in egg. If the crevices have too much egg yolk, dab those areas again to remove some of the wash.\n- ▢\n  Bake again at 320℉ (160℃) for 7-10 minutes.\n- ▢\n  Remove and cool slightly before applying the egg wash for a second time.\n- ▢\n  Apply egg wash again.\n- ▢\n  Bake again at 320℉ (160℃) for 7-10 minutes until deep golden brown or the color to your liking.\n- ▢\n  Remove from oven and cool thoroughly.\n- ▢\n  Place cooled mooncakes in a sealed container or individual bags for 3-5 days to soften the crust.\n- ▢\n  Enjoy\\!\n\nThis recipe makes 6 100g mooncakes or 12 50g mooncakes. If wanting to add egg yolk, use the mold for 100g mooncakes.\n\nThe nutritional facts are for 1 mooncake with red bean paste.\n\nServing: 6gCalories: 307kcalCarbohydrates: 57gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0\\.02gCholesterol: 27mgSodium: 26mgPotassium: 31mgFiber: 2gSugar: 36gVitamin A: 40IUCalcium: 20mgIron: 1mgNet Carbohydrates: 55g\n\nKeyword Black sesame paste, Mooncakes, Red bean paste\n\n[Let me know](https:\/\/sammywongskitchen.com\/traditional-chinese-mooncakes\/#comment) how it was or if you have any questions or suggestions\\!\n\nCheck out my other recipe collections by...","meta_canonical":null}

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Boilerpipe Text	share this Traditional Chinese mooncakes are usually eaten during the mid-Autumn festival when the moon is the brightest and fullest. For me, I have never been fond of mooncakes. I think that the storebought mooncakes that I ate had this aftertaste that felt like I had just eaten a mouthful of lard. A good friend and mooncake affionado showed me how mooncakes were made and it was an epiphany. Julie's filling weren't too sweet and had a variety of nuts in. In her red bean mooncake, she had incorporated roses from her garden and it was heavenly! She even made a filling with cranberries, pumpkin seeds and a variety of nuts. Who knew?! I now do enjoy eating homemade mooncakes! Different mooncake styles My lesson with Julie showed me that making mooncakes was easy and homemade mooncakes could not even compare to store bought ones. Tips for making traditional Chinese mooncakes. I learned that mooncakes are made with either a 50 gram weight or a 100 gram weight. This makes the recipe very mathematic...very Chinese! The dough weight is usually half the weight of the filling. Dough When making the dough, use cake flour instead of all purpose flour. Due to the lower protein level in cake flour, the amount of gluten is less which results in a crumbly, soft textured crust. This also makes it easy to make into a ball when encasing the filling. Alkaline water is also used in the dough recipe. The alkaline water is said to react with the dark corn syrup, neutralizing the acidity of the syrup which removes the sour taste. The dough needs to rest for at least 2 hours. 4 hours is ideal, until it is soft and limp! This makes it easier to handle when enclosing the ball of filling. Fillings For this recipe, store-bought fillings are used with add-ins. Add-ins such as nuts and bits of dried fruit can be added to enhance the flavor and texture of the mooncakes. Julie has made some unique fillings such as infusing rose petals into her red bean paste and also make a filling with a five ingredient combination of cranberries, sunflower seeds and nuts. Roll the filling into a ball before encasing it into the dough. This helps keep the crust fairly uniform around the filling. If the filling seems to be too soft, briefly freeze the filling to harden it slightly so that it is more manageable. These store-bought fillings can be found at Asian grocery stores. Red bean paste Black sesame paste Salted duck eggs are also added to the center of the filling to look like the full moon. Use the same technique as enclosing the filling to enclose the duck egg so that the duck egg is centered in the filling. Mooncake molds The mooncake molds come in 50 gram and 100 gram sizes as well as both square and round shapes. It is best to purchase a set that has both the 50 gram and 100 gram sizes for variety. Mooncakes that have the salted duck egg need to be 100 grams, Mooncake molds Shaping the mooncakes When shaping the mooncakes, the work surface should be well floured and the dough balls with the filling should also be well floured too to avoid getting stuck in the mold. When pressing down on the lever to create the pattern, one hand should be holding down the mold while pressure is given. If insufficient pressure is placesd on the lever, the pattern will be indistinct. However, if too much pressure is placed on the lever, the mooncake will ooze out from the bottom! Baking the mooncakes Before the initial bake, spritz water onto the mooncakes to prevent cracking. The mooncakes require 3 bakings. The 1st baking sets the dough. The 2nd baking is the first application of egg wash to get the golden brown color. This is done twice. Between each baking, the mooncakes should cool down before the egg wash is applied to avoid cooking the egg upon application. After the mooncakes are done baking, cool them completely before placing them in a sealed container or individual bags. Allow these mooncakes to sit for 3-5 days to allow the crust to soften. Enjoy and Happy Mid-Autumn Festival. If you've come up with your own yummy filling creation, please let me know in the comment section. TRADITIONAL CHINESE MOONCAKES Michelle Sam These are baked traditional mooncakes with either red bean or black sesame paste. 5 from 1 vote Prep Time 1 hour Cook Time 30 minutes Dough resting time 4 hours Total Time 5 hours 30 minutes Course Dessert, Snack Cuisine Chinese Servings 6 100 g mooncakes Calories 307 kcal Dough ▢ 100 grams cake flour ▢ 60 grams dark syrup ▢ 30 grams cooking oil ▢ 1 tsp alkaline water ▢ water in spray bottle ▢ 1 egg preferably with a bright orange yolk Plain Filling Mooncakes ▢ 360 grams filling This includes the combination of nuts and paste. Mooncakes with other ingredients (salted egg) and paste ▢ 6 salted eggs ▢ paste The weight of the paste and other ingredients (salted eggs) add up to 360 grams. Dough ▢ Combine wet ingredients into a small bowl 60 grams dark syrup, 30 grams cooking oil, 1 tsp alkaline water ▢ Add the combined wet ingredients into the flour and stir until combined. 100 grams cake flour ▢ Place the dough into a plastic bag and allow to rest for 2-4 hours until very soft. Plain Filling ▢ Make 6 balls of filling weighing 60 grams each. 360 grams filling ▢ Briefly freeze if necessary to harden the filling, making it easier to work with. Filling with other ingredients or (salted duck eggs) ▢ Mix together all ingredients ▢ If using salted duck eggs, enclose the duck eggs with the same method as assembling the mooncakes. See video Assembly ▢ Preheat oven to 375℉ (190℃) ▢ When dough is relaxed, remove it from the bag and divide it evenly into 6 pieces. ▢ On a well-floured surface, roll the dough into 6 balls. ▢ Flatten each dough with the palm of your hand to form a circle. ▢ Place the filling in the center and enclose the filling using the technique in the video. ▢ Flour the filled dough ball well before inserting it into the mooncake mold. ▢ Press the mold 2-3 times with enough pressure to create the pattern but not too hard so the dough oozes out the bottom! ▢ Place the mooncakes on a baking sheet with parchment paper. ▢ Spritz the surface of the mooncakes with a little water to prevent cracking. water ▢ Bake for 7-10 minutes until the dough firms up. Egg Wash ▢ Make an egg wash by separating the egg into a small bowl. 1 egg ▢ Add ½ tsp of water to the egg yolk and whisk. ▢ Reduce oven temperature to 320℉ (160℃) ▢ After the mooncake has firmed up, allow it to cool slightly before applying the egg wash. ▢ Using a nylon bristle brush, lightly brush the egg yolk onto the mooncakes, ensuring that the ridges of the pattern are prevalent and not drenched in egg. If the crevices have too much egg yolk, dab those areas again to remove some of the wash. ▢ Bake again at 320℉ (160℃) for 7-10 minutes. ▢ Remove and cool slightly before applying the egg wash for a second time. ▢ Apply egg wash again. ▢ Bake again at 320℉ (160℃) for 7-10 minutes until deep golden brown or the color to your liking. ▢ Remove from oven and cool thoroughly. ▢ Place cooled mooncakes in a sealed container or individual bags for 3-5 days to soften the crust. ▢ Enjoy! This recipe makes 6 100g mooncakes or 12 50g mooncakes. If wanting to add egg yolk, use the mold for 100g mooncakes. The nutritional facts are for 1 mooncake with red bean paste. Serving: 6 g Calories: 307 kcal Carbohydrates: 57 g Protein: 6 g Fat: 6 g Saturated Fat: 1 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 3 g Trans Fat: 0.02 g Cholesterol: 27 mg Sodium: 26 mg Potassium: 31 mg Fiber: 2 g Sugar: 36 g Vitamin A: 40 IU Calcium: 20 mg Iron: 1 mg Net Carbohydrates: 55 g Keyword Black sesame paste, Mooncakes, Red bean paste Let me know how it was or if you have any questions or suggestions! Check out my other recipe collections by...
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For me, I have never been fond of mooncakes. I think that the storebought mooncakes that I ate had this aftertaste that felt like I had just eaten a mouthful of lard. A good friend and mooncake affionado showed me how mooncakes were made and it was an epiphany. Julie's filling weren't too sweet and had a variety of nuts in. In her red bean mooncake, she had incorporated roses from her garden and it was heavenly! She even made a filling with cranberries, pumpkin seeds and a variety of nuts. Who knew?! I now do enjoy eating homemade mooncakes\! ![Different mooncake styles](https://sammywongskitchen.com/wp-content/uploads/2023/09/IMG_2349.jpeg) Different mooncake styles My lesson with Julie showed me that making mooncakes was easy and homemade mooncakes could not even compare to store bought ones. ## Tips for making traditional Chinese mooncakes. I learned that mooncakes are made with either a 50 gram weight or a 100 gram weight. This makes the recipe very mathematic...very Chinese! The dough weight is usually half the weight of the filling. ### Dough When making the dough, use cake flour instead of all purpose flour. Due to the lower protein level in cake flour, the amount of gluten is less which results in a crumbly, soft textured crust. This also makes it easy to make into a ball when encasing the filling. Alkaline water is also used in the dough recipe. The alkaline water is said to react with the dark corn syrup, neutralizing the acidity of the syrup which removes the sour taste. The dough needs to rest for at least 2 hours. 4 hours is ideal, until it is soft and limp! This makes it easier to handle when enclosing the ball of filling. ### Fillings For this recipe, store-bought fillings are used with add-ins. Add-ins such as nuts and bits of dried fruit can be added to enhance the flavor and texture of the mooncakes. Julie has made some unique fillings such as infusing rose petals into her red bean paste and also make a filling with a five ingredient combination of cranberries, sunflower seeds and nuts. Roll the filling into a ball before encasing it into the dough. This helps keep the crust fairly uniform around the filling. If the filling seems to be too soft, briefly freeze the filling to harden it slightly so that it is more manageable. These store-bought fillings can be found at Asian grocery stores. ![red bean paste](https://sammywongskitchen.com/wp-content/uploads/2023/09/red-bean-paste.jpg) Red bean paste ![black sesame paste](https://sammywongskitchen.com/wp-content/uploads/2023/09/black-sesame-paste.jpg) Black sesame paste Salted duck eggs are also added to the center of the filling to look like the full moon. Use the same technique as enclosing the filling to enclose the duck egg so that the duck egg is centered in the filling. ### Mooncake molds The mooncake molds come in 50 gram and 100 gram sizes as well as both square and round shapes. It is best to purchase a set that has both the 50 gram and 100 gram sizes for variety. Mooncakes that have the salted duck egg need to be 100 grams, [![Mooncake molds](https://sammywongskitchen.com/wp-content/uploads/2023/09/Mooncake-molds-rotated-e1695266256905.jpg)](https://sammywongskitchen.com/product_list/mooncake-mold-set/) Mooncake molds ### Shaping the mooncakes When shaping the mooncakes, the work surface should be well floured and the dough balls with the filling should also be well floured too to avoid getting stuck in the mold. When pressing down on the lever to create the pattern, one hand should be holding down the mold while pressure is given. If insufficient pressure is placesd on the lever, the pattern will be indistinct. However, if too much pressure is placed on the lever, the mooncake will ooze out from the bottom\! ### Baking the mooncakes Before the initial bake, spritz water onto the mooncakes to prevent cracking. The mooncakes require 3 bakings. The 1st baking sets the dough. The 2nd baking is the first application of egg wash to get the golden brown color. This is done twice. Between each baking, the mooncakes should cool down before the egg wash is applied to avoid cooking the egg upon application. After the mooncakes are done baking, cool them completely before placing them in a sealed container or individual bags. Allow these mooncakes to sit for 3-5 days to allow the crust to soften. Enjoy and Happy Mid-Autumn Festival. If you've come up with your own yummy filling creation, please let me know in the comment section. [![Traditional baked mooncakes](https://sammywongskitchen.com/wp-content/uploads/2023/09/IMG_2356-1-300x300.jpeg)](https://sammywongskitchen.com/wp-content/uploads/2023/09/IMG_2356-1.jpeg) ## TRADITIONAL CHINESE MOONCAKES ![](https://secure.gravatar.com/avatar/f6167999af1940ac0f46f06e714b54fdb415029b28a35ea71e4efd67de2c43f2?s=30&d=identicon&r=g)[Michelle Sam](https://sammywongskitchen.com/) These are baked traditional mooncakes with either red bean or black sesame paste. 5 from 1 vote Cook Mode Prevent your screen from going dark [Print Recipe](https://sammywongskitchen.com/wprm_print/traditional-chinese-mooncakes) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fsammywongskitchen.com%2Ftraditional-chinese-mooncakes%2F&media=https%3A%2F%2Fsammywongskitchen.com%2Fwp-content%2Fuploads%2F2023%2F09%2FIMG_2356-1.jpeg&description=TRADITIONAL+CHINESE+MOONCAKES&is_video=false) Prep Time 1 hour hr Cook Time 30 minutes mins Dough resting time 4 hours hrs Total Time 5 hours hrs 30 minutes mins Course Dessert, Snack Cuisine Chinese Servings 6 100 g mooncakes Calories 307 kcal ### Equipment - [Mooncake molds](https://amzn.to/3RsAkxv) ### Ingredients 1x 2x 3x #### Dough - ▢ 100 grams cake flour - ▢ 60 grams dark syrup - ▢ 30 grams cooking oil - ▢ 1 tsp alkaline water - ▢ water in spray bottle - ▢ 1 egg preferably with a bright orange yolk #### Plain Filling Mooncakes - ▢ 360 grams filling This includes the combination of nuts and paste. #### Mooncakes with other ingredients (salted egg) and paste - ▢ 6 salted eggs - ▢ paste The weight of the paste and other ingredients (salted eggs) add up to 360 grams. ### Instructions #### Dough - ▢ Combine wet ingredients into a small bowl 60 grams dark syrup, 30 grams cooking oil, 1 tsp alkaline water - ▢ Add the combined wet ingredients into the flour and stir until combined. 100 grams cake flour - ▢ Place the dough into a plastic bag and allow to rest for 2-4 hours until very soft. #### Plain Filling - ▢ Make 6 balls of filling weighing 60 grams each. 360 grams filling - ▢ Briefly freeze if necessary to harden the filling, making it easier to work with. #### Filling with other ingredients or (salted duck eggs) - ▢ Mix together all ingredients - ▢ If using salted duck eggs, enclose the duck eggs with the same method as assembling the mooncakes. See video #### Assembly - ▢ Preheat oven to 375℉ (190℃) - ▢ When dough is relaxed, remove it from the bag and divide it evenly into 6 pieces. - ▢ On a well-floured surface, roll the dough into 6 balls. - ▢ Flatten each dough with the palm of your hand to form a circle. - ▢ Place the filling in the center and enclose the filling using the technique in the video. - ▢ Flour the filled dough ball well before inserting it into the mooncake mold. - ▢ Press the mold 2-3 times with enough pressure to create the pattern but not too hard so the dough oozes out the bottom\! - ▢ Place the mooncakes on a baking sheet with parchment paper. - ▢ Spritz the surface of the mooncakes with a little water to prevent cracking. water - ▢ Bake for 7-10 minutes until the dough firms up. #### Egg Wash - ▢ Make an egg wash by separating the egg into a small bowl. 1 egg - ▢ Add ½ tsp of water to the egg yolk and whisk. - ▢ Reduce oven temperature to 320℉ (160℃) - ▢ After the mooncake has firmed up, allow it to cool slightly before applying the egg wash. - ▢ Using a nylon bristle brush, lightly brush the egg yolk onto the mooncakes, ensuring that the ridges of the pattern are prevalent and not drenched in egg. If the crevices have too much egg yolk, dab those areas again to remove some of the wash. - ▢ Bake again at 320℉ (160℃) for 7-10 minutes. - ▢ Remove and cool slightly before applying the egg wash for a second time. - ▢ Apply egg wash again. - ▢ Bake again at 320℉ (160℃) for 7-10 minutes until deep golden brown or the color to your liking. - ▢ Remove from oven and cool thoroughly. - ▢ Place cooled mooncakes in a sealed container or individual bags for 3-5 days to soften the crust. - ▢ Enjoy\! ### Video ### Notes This recipe makes 6 100g mooncakes or 12 50g mooncakes. If wanting to add egg yolk, use the mold for 100g mooncakes. The nutritional facts are for 1 mooncake with red bean paste. ### Nutrition Serving: 6gCalories: 307kcalCarbohydrates: 57gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0\.02gCholesterol: 27mgSodium: 26mgPotassium: 31mgFiber: 2gSugar: 36gVitamin A: 40IUCalcium: 20mgIron: 1mgNet Carbohydrates: 55g Keyword Black sesame paste, Mooncakes, Red bean paste Tried this recipe?[Let me know](https://sammywongskitchen.com/traditional-chinese-mooncakes/#comment) how it was or if you have any questions or suggestions\! 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Readable Markdown	share this [![Traditional baked mooncakes](https://sammywongskitchen.com/wp-content/uploads/2023/09/IMG_2356-1.jpeg)](https://sammywongskitchen.com/traditional-chinese-mooncakes/ "TRADITIONAL CHINESE MOONCAKES") Traditional Chinese mooncakes are usually eaten during the mid-Autumn festival when the moon is the brightest and fullest. For me, I have never been fond of mooncakes. I think that the storebought mooncakes that I ate had this aftertaste that felt like I had just eaten a mouthful of lard. A good friend and mooncake affionado showed me how mooncakes were made and it was an epiphany. Julie's filling weren't too sweet and had a variety of nuts in. In her red bean mooncake, she had incorporated roses from her garden and it was heavenly! She even made a filling with cranberries, pumpkin seeds and a variety of nuts. Who knew?! I now do enjoy eating homemade mooncakes\! ![Different mooncake styles](https://sammywongskitchen.com/wp-content/uploads/2023/09/IMG_2349.jpeg) Different mooncake styles My lesson with Julie showed me that making mooncakes was easy and homemade mooncakes could not even compare to store bought ones. ## Tips for making traditional Chinese mooncakes. I learned that mooncakes are made with either a 50 gram weight or a 100 gram weight. This makes the recipe very mathematic...very Chinese! The dough weight is usually half the weight of the filling. ### Dough When making the dough, use cake flour instead of all purpose flour. Due to the lower protein level in cake flour, the amount of gluten is less which results in a crumbly, soft textured crust. This also makes it easy to make into a ball when encasing the filling. Alkaline water is also used in the dough recipe. The alkaline water is said to react with the dark corn syrup, neutralizing the acidity of the syrup which removes the sour taste. The dough needs to rest for at least 2 hours. 4 hours is ideal, until it is soft and limp! This makes it easier to handle when enclosing the ball of filling. ### Fillings For this recipe, store-bought fillings are used with add-ins. Add-ins such as nuts and bits of dried fruit can be added to enhance the flavor and texture of the mooncakes. Julie has made some unique fillings such as infusing rose petals into her red bean paste and also make a filling with a five ingredient combination of cranberries, sunflower seeds and nuts. Roll the filling into a ball before encasing it into the dough. This helps keep the crust fairly uniform around the filling. If the filling seems to be too soft, briefly freeze the filling to harden it slightly so that it is more manageable. These store-bought fillings can be found at Asian grocery stores. ![red bean paste](https://sammywongskitchen.com/wp-content/uploads/2023/09/red-bean-paste.jpg) Red bean paste ![black sesame paste](https://sammywongskitchen.com/wp-content/uploads/2023/09/black-sesame-paste.jpg) Black sesame paste Salted duck eggs are also added to the center of the filling to look like the full moon. Use the same technique as enclosing the filling to enclose the duck egg so that the duck egg is centered in the filling. ### Mooncake molds The mooncake molds come in 50 gram and 100 gram sizes as well as both square and round shapes. It is best to purchase a set that has both the 50 gram and 100 gram sizes for variety. Mooncakes that have the salted duck egg need to be 100 grams, [![Mooncake molds](https://sammywongskitchen.com/wp-content/uploads/2023/09/Mooncake-molds-rotated-e1695266256905.jpg)](https://sammywongskitchen.com/product_list/mooncake-mold-set/) Mooncake molds ### Shaping the mooncakes When shaping the mooncakes, the work surface should be well floured and the dough balls with the filling should also be well floured too to avoid getting stuck in the mold. When pressing down on the lever to create the pattern, one hand should be holding down the mold while pressure is given. If insufficient pressure is placesd on the lever, the pattern will be indistinct. However, if too much pressure is placed on the lever, the mooncake will ooze out from the bottom\! ### Baking the mooncakes Before the initial bake, spritz water onto the mooncakes to prevent cracking. The mooncakes require 3 bakings. The 1st baking sets the dough. The 2nd baking is the first application of egg wash to get the golden brown color. This is done twice. Between each baking, the mooncakes should cool down before the egg wash is applied to avoid cooking the egg upon application. After the mooncakes are done baking, cool them completely before placing them in a sealed container or individual bags. Allow these mooncakes to sit for 3-5 days to allow the crust to soften. Enjoy and Happy Mid-Autumn Festival. If you've come up with your own yummy filling creation, please let me know in the comment section. [![Traditional baked mooncakes](https://sammywongskitchen.com/wp-content/uploads/2023/09/IMG_2356-1-300x300.jpeg)](https://sammywongskitchen.com/wp-content/uploads/2023/09/IMG_2356-1.jpeg) ## TRADITIONAL CHINESE MOONCAKES ![](https://secure.gravatar.com/avatar/f6167999af1940ac0f46f06e714b54fdb415029b28a35ea71e4efd67de2c43f2?s=30&d=identicon&r=g)[Michelle Sam](https://sammywongskitchen.com/) These are baked traditional mooncakes with either red bean or black sesame paste. 5 from 1 vote Prep Time 1 hour Cook Time 30 minutes Dough resting time 4 hours Total Time 5 hours 30 minutes Course Dessert, Snack Cuisine Chinese Servings 6 100 g mooncakes Calories 307 kcal #### Dough - ▢ 100 grams cake flour - ▢ 60 grams dark syrup - ▢ 30 grams cooking oil - ▢ 1 tsp alkaline water - ▢ water in spray bottle - ▢ 1 egg preferably with a bright orange yolk #### Plain Filling Mooncakes - ▢ 360 grams filling This includes the combination of nuts and paste. #### Mooncakes with other ingredients (salted egg) and paste - ▢ 6 salted eggs - ▢ paste The weight of the paste and other ingredients (salted eggs) add up to 360 grams. #### Dough - ▢ Combine wet ingredients into a small bowl 60 grams dark syrup, 30 grams cooking oil, 1 tsp alkaline water - ▢ Add the combined wet ingredients into the flour and stir until combined. 100 grams cake flour - ▢ Place the dough into a plastic bag and allow to rest for 2-4 hours until very soft. #### Plain Filling - ▢ Make 6 balls of filling weighing 60 grams each. 360 grams filling - ▢ Briefly freeze if necessary to harden the filling, making it easier to work with. #### Filling with other ingredients or (salted duck eggs) - ▢ Mix together all ingredients - ▢ If using salted duck eggs, enclose the duck eggs with the same method as assembling the mooncakes. See video #### Assembly - ▢ Preheat oven to 375℉ (190℃) - ▢ When dough is relaxed, remove it from the bag and divide it evenly into 6 pieces. - ▢ On a well-floured surface, roll the dough into 6 balls. - ▢ Flatten each dough with the palm of your hand to form a circle. - ▢ Place the filling in the center and enclose the filling using the technique in the video. - ▢ Flour the filled dough ball well before inserting it into the mooncake mold. - ▢ Press the mold 2-3 times with enough pressure to create the pattern but not too hard so the dough oozes out the bottom\! - ▢ Place the mooncakes on a baking sheet with parchment paper. - ▢ Spritz the surface of the mooncakes with a little water to prevent cracking. water - ▢ Bake for 7-10 minutes until the dough firms up. #### Egg Wash - ▢ Make an egg wash by separating the egg into a small bowl. 1 egg - ▢ Add ½ tsp of water to the egg yolk and whisk. - ▢ Reduce oven temperature to 320℉ (160℃) - ▢ After the mooncake has firmed up, allow it to cool slightly before applying the egg wash. - ▢ Using a nylon bristle brush, lightly brush the egg yolk onto the mooncakes, ensuring that the ridges of the pattern are prevalent and not drenched in egg. If the crevices have too much egg yolk, dab those areas again to remove some of the wash. - ▢ Bake again at 320℉ (160℃) for 7-10 minutes. - ▢ Remove and cool slightly before applying the egg wash for a second time. - ▢ Apply egg wash again. - ▢ Bake again at 320℉ (160℃) for 7-10 minutes until deep golden brown or the color to your liking. - ▢ Remove from oven and cool thoroughly. - ▢ Place cooled mooncakes in a sealed container or individual bags for 3-5 days to soften the crust. - ▢ Enjoy\! This recipe makes 6 100g mooncakes or 12 50g mooncakes. If wanting to add egg yolk, use the mold for 100g mooncakes. The nutritional facts are for 1 mooncake with red bean paste. Serving: 6gCalories: 307kcalCarbohydrates: 57gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0\.02gCholesterol: 27mgSodium: 26mgPotassium: 31mgFiber: 2gSugar: 36gVitamin A: 40IUCalcium: 20mgIron: 1mgNet Carbohydrates: 55g Keyword Black sesame paste, Mooncakes, Red bean paste [Let me know](https://sammywongskitchen.com/traditional-chinese-mooncakes/#comment) how it was or if you have any questions or suggestions\! Check out my other recipe collections by...
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