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China · Asia

Mooncake

Bake, cool, glaze, repeat: cycling a mooncake to a glossy, amber finish.

Advanced#48 most lovedUses: Thermal Annealing (Heat–Cool–Treat Cycling)
Cantonese mooncaketraditional mooncake

The Chemistry in This Bake

Baking, cooling, and glazing the mooncake in repeated cycles until the crust reaches its characteristic soft, glossy finish.

Learn the full technique →

Ingredients

  • All-purpose flour
  • Golden syrup
  • Lye water (kansui)
  • Peanut oil
  • Lotus seed paste
  • Salted egg yolks
  • Egg yolk (for glaze)

Method

  1. Mix golden syrup, lye water, and oil, then knead in flour; rest the dough 2-3 hours.

  2. Wrap lotus paste around salted egg yolks.

  3. Wrap each filling ball with a thin dough skin and press into a patterned mold.

  4. Bake 7 minutes at 200 °C, then cool.

  5. Glaze lightly and bake again in repeated short bake-cool-glaze cycles, 3-4 times.

  6. Rest the finished mooncakes 1-2 days until the crust softens and shines.