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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Instead of eating the whole mooncake, many people prefer to eat just the outer layer of the cake. If you have a similar preference, let’s refer to Tastetutorial.com for the recipe of mooncake without filling! With a fragrant, soft, and slightly sweet golden crust, you will surely be delighted. Get cooking right away!
Ingredients for Mooncake without filling Serves 4
All-purpose flour 200 gr Peanut butter 5 gr Syrup for baked mooncake 144 gr Mai quế lộ wine 5 ml Chicken egg 1 piece Sesame oil 1 tablespoon Cooking oil 36 ml
What is Mai Quế Lộ wine? Where to buy it?
- Mai quế lộ wine, also known as fragrant wine, is a type of cooking wine that originates from China.
- According to traditional Chinese recipes, the wine is made from rock sugar and rose petals, then distilled, resulting in a mild sweetness and a strong aroma.
- You can easily find mai quế lộ wine at liquor stores, some baking supply stores, or make it at home using the recipe from Tastetutorial.com.
Where to buy mooncake syrup?
- You can buy mooncake syrup at baking ingredient stores or purchase it on e-commerce sites.
- Additionally, you can also make mooncake syrup at home following a detailed recipe from Tastetutorial.com.
Tools required
How to make mooncake without filling
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Cook mooncake syrup without filling
Add 144gr of mooncake syrup, 5gr of peanut butter, and 36ml of cooking oil into a bowl and mix the mixture well.
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Mix the flour with the syrup
Sift 200g of all-purpose flour into a large bowl, then gradually pour the syrup mixture into the bowl, using a spoon to mix thoroughly until the flour sticks together.
Next, use your hands to knead the dough until it forms a smooth and elastic mass that no longer sticks to your hands. Wrap the dough tightly in plastic wrap and let it rest for 30 minutes.
Tip:
- To prevent the pastry from becoming tough and losing its shape after baking, do not knead the dough for too long; just enough to be smooth and elastic.
- To make the pastry softer after baking, you can let the dough rest in the refrigerator!
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Divide the dough and press into molds
Divide the dough into several small balls, each weighing 100g, then roll them into balls.
Dust the mold with a layer of dry flour to prevent sticking, then place the dough ball into the mold and press firmly to shape.
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Baking the cake
Preheat the oven to 180 degrees Celsius for 10 minutes.
Arrange the cakes on a tray lined with parchment paper, bake the cakes for 10 minutes at 180 degrees Celsius. After 10 minutes, take the cakes out and let them cool.
Mix 1 egg yolk with 1 tablespoon of sesame oil, then brush a thin layer of egg on the surface of the cake. Bake the cake for the second time for about 5 – 7 minutes until the surface of the cake turns slightly golden brown.
Tip:
- It is best to let the cake cool completely before brushing with egg; otherwise, the high temperature will cook the egg, causing clumping and affecting the appearance.
- To keep the cake’s patterns intact, you should only brush a thin layer of egg!
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Final Product
The beautiful, soft, and fragrant mooncake without filling retains the flavor of traditional cake crust, with a nutty, slightly sweet taste that is very delicious.
When enjoying the cake, brew a pot of hot tea and savor it while gazing at the moon with your family; there’s nothing better!
Mooncake without filling is fragrant, buttery, delicious, and can attract everyone just as much as the “version” with filling. Let’s make it right away with Tastetutorial.com, wishing you success!
