In the tapestry of culinary delights that the Mid-Autumn Festival brings, there lies a simple yet exquisite treat that marries the softness of cake with the traditional essence of mooncakes—the Walnut Date Egg Mooncake. This delightful creation, with its fluffier and softer texture that comes alive after a couple of days, offers a unique twist for those accustomed to the dense richness of Cantonese mooncakes. The filling, a homemade walnut date paste, is a testament to the loving preparation that goes into each bite, the recipe for which can be found in another of my culinary adventures.
Ingredients: A Symphony of Flavors:
- Whole egg liquid (room temperature): 150g
- Salt: 2g
- Fine sugar: 75g
- Invert sugar syrup: 70g
- Low-gluten flour: 480g
- Baking powder: 6g
- Baking soda: 2g
- Milk powder: 90g
- Walnut date paste (homemade)
The Ritual of Baking: A Nighttime Delight:
- In a large bowl, combine room temperature whole egg liquid with salt, invert sugar syrup, and fine sugar.
- Whip the mixture at medium speed until it becomes slightly pale and voluminous, then gradually incorporate corn oil in two additions, ensuring a homogenous blend after each.
- Sift together low-gluten flour, baking powder, and baking soda, and then add to the egg mixture along with milk powder.
- Fold everything together with a spatula until no dry flour remains, then let the batter rest for 30 minutes to relax.
- Divide the walnut date paste into 20 portions, each weighing about 40 grams. The paste is prepared following my proprietary recipe.
- Similarly, divide the rested batter into 20 portions, each approximately 50 grams.
- Flatten a piece of batter on your palm, place a portion of the walnut date filling in the center, and then gently fold the batter over the filling, ensuring an even and smooth enclosure.
- Shape the filled dough into a round ball and place it into a paper cup brushed with a thin layer of oil. The paper cup should have a top diameter of 8.5 cm and a bottom diameter of 6.6 cm.
- Press your favorite pattern onto the mooncake using a mold.
- Brush the surface of the mooncake with a thin layer of egg wash, which is not included in the ingredient list and can be prepared with egg yolk mixed with a little milk or water.
- Bake in a preheated convection oven at 150 degrees Celsius for 16 minutes. If using a non-convection home oven, bake one tray at a time and adjust the time and temperature accordingly.
- As the mooncakes bake, they will take on a golden hue and a fragrant aroma.
- Once baked, the mooncakes will easily release from their molds. Allow them to cool on a wire rack.
- The homemade filling is the star, offering a rich and satisfying taste.
- After a couple of days, the mooncakes will become even more tender and cake-like, making for an irresistible treat.
Baking Tips: Secrets to Perfection:
- Always use room temperature whole egg liquid to ensure a smooth batter. Take the eggs out of the refrigerator ahead of time.
- If you don’t have a convection oven, bake only one tray at a time and consider halving the recipe.