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Maple Nut Mooncakes

Nutty, warm, spiced and sweet! These Maple Nut Mooncakes are the perfect fall treat for Mid-Autumn Festival.
Prep Time40 mins
Cook Time40 mins
Cooling Time40 mins
Course: Dessert, Snack
Cuisine: Chinese
Keyword: cinnamon, maple, mooncake, nuts
Servings: 12 mooncakes

Equipment

  • 50-63g Mooncake mold

Ingredients

Traditional mooncake dough:

  • 120 g (1 cup) cake flour, or all-purpose flour
  • 80 g (¼ cup) golden syrup
  • 20 g (2 tablespoons) vegetable oil
  • 5 g (½ teaspoon) lye water

Maple nut filling

  • Maple nut filling
  • 200 g (1 1/2 cups) mixed nuts, preferably roasted
  • 120 g (1/2 cup) maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt

Egg wash

  • Egg wash
  • 1 egg
  • splash of water

Instructions

Make the mooncake dough:

  • In a medium sized bowl, mix together the golden syrup, lye water and vegetable oil. They won't completely combine but do your best.
  • Add your flour and stir until you get a thick dough. Once all the flour has been incorporated, knead the dough for a bit until it comes together in a smooth, but slightly sticky mass.
  • Wrap tightly in plastic wrap and let rest in the fridge for at least 30 minutes, or even overnight.

Make the maple nut filling:

  • While the dough is resting, make your filling. Add the nuts, maple syrup, cinnamon and salt into a food processor. Blend for a few seconds until it becomes a sticky course mixture.
  • The filling should be able to hold together on its own, if it seems too dry add a bit more maple syrup.
  • Divide the filling into 12 - it's quite sticky! Your filling should weigh about 326g, so each portion should be about 27g each. You can use a tablespoon to measure it out if you don't want to weigh it. Roll into balls and set aside until ready to prepare the mooncakes.

Prepare the mooncakes:

  • Preheat your oven to 175°C (350°F) and prepare a baking tray with parchment or a silpat baking mat.
  • Divide your mooncake dough into 12 pieces. Your dough should weigh roughly 216g, so each piece should weigh about 18g.
  • Dust a work surface, rolling pin and mooncake mold with flour.
  • Using your rolling pin, roll out one piece of your mooncake dough to a rough 3 ½ inch circle.
  • Place your maple nut ball in the center and wrap the mooncake dough around it. Pinch the edges to seal the filling inside. It might not completely cover the filling at first but keep pressing and pushing the dough. The mooncake dough is fragile, so be gentle. Roll the mooncake ball around in your hands to form an even shape. Lightly dust with flour. Repeat with the rest of your dough and filling.
  • Now, take your flour-dusted mooncake mold and put your mooncake ball inside. Turn it upright onto your baking tray and press the plunger down with medium pressure to impress the pattern into the mooncake skin. Lift the mold up while simultaneously pushing down on the plunger to release the mooncake. Repeat with the rest until you have 12 mooncakes ready to be baked!

Bake the mooncakes

  • Put your mooncakes into your preheated oven and bake for 8 minutes.
  • While they're baking, make an egg wash by combining one egg with a splash of water.
  • Remove the mooncakes from the oven and let cool for about 10 minutes. It's important to do this so the mooncake skin can harden slightly before you apply the egg wash.
  • Using a pastry brush, gently brush the egg wash over the tops and sides of the mooncakes. Be careful not to ruin the pattern on the top.
  • Put the mooncakes back into the oven for another 10-12 minutes, or until they're a nice golden brown.
  • Let them cool completely. You can serve them the same day or store in an airtight container at room temperature for 2-3 days. Waiting a few days is the traditional way because the oil in the mooncake dough will start to release, making a shiny, soft and moist outer skin.

Notes

For the best flavor and texture, store in an airtight container at room temperature for 2-3 days before enjoying. After that, store in the fridge for up to a week and let the mooncakes come to room temperature.
Mooncake dough recipe from Two Red Bowls.