Inspired by the legend of Chang'e, the Moon Goddess, this elegant pastry is often associated with Mid-Autumn Festival delicacies. The delicate, flaky crust encases a rich, sweet filling, typically made from lotus paste, red bean, or black sesame, sometimes with a salted egg yolk at the center to symbolize the moon. With its refined appearance and harmonious balance of flavors, Chang Er pastry is a tribute to traditional Chinese culture and festive indulgence.

Prep

30 min

Bake

1 hr 30 min

Total

2 hrs

Yield

6 pieces

Ingredients

Dough
• RedMan Plain Flour | 1242 | 70 gm
• RedMan Hong Kong Flour | 1209 | 70 gm
• Lyles Golden Syrup | 104214 | 95 gm
• RedMan Alkaline Water | 10562 | 1 tbsp
• Colavita Grape Oil | 80021 | 25 gm

Filling
• RedMan Hong Kong White Lotus Paste | 66931 | 650 gm
• RedMan Almond Slice (Roasted) | 909 | 50 gm
• RedMan Salted Egg Yolk | 12481 | 6 nos

Instructions

**Dough**
1. Mix the oil, alkaline water, and golden syrup together.
2. Fold in the flour and mix until a dough forms.
3. Let the dough rest for 15 minutes.
4. Divide the dough into 40g portions.
5. Flatten each portion of dough, wrap it around the filling, and shape it into a round ball.
6. Place each dough ball into a mold and press firmly to shape.
7. Release the mooncake from the mold and arrange on a baking tray.
8. Lightly spray the mooncakes with water and bake at 200°C for 10 minutes until they turn light brown.
9. Remove from the oven and brush with egg yolk.
10. Return to the oven and bake for another 10 minutes until golden brown.
11. Immediately brush with super glaze and place on a cooling rack.

**Filling**
1. Mix the paste and almond together.
2. Divide the paste into 115g portions and wrap each portion around an egg yolk, shaping it into a round ball.

Tips

**Prepare the Dough**
1. Rest the Dough: Allow the mooncake dough to rest for at least 30 minutes to an hour after mixing. This relaxes the gluten and makes it easier to roll.
2. Knead Properly: Knead the dough until it’s smooth and pliable to achieve a nice texture.
3. Divide Evenly: Weigh and divide the dough into equal portions for uniform mooncakes, ensuring they are the right size for your molds.

**Resting the Mooncakes**
1. Cool Completely: Let the mooncakes cool completely on a wire rack after baking.
2. Allow to Age: For the best flavor, store the mooncakes in an airtight container and let them rest for at least 1-2 days. This allows the flavors to meld and the texture to improve.

**Presentation**
1. Decorate Thoughtfully: If desired, decorate your mooncakes with patterns or edible gold leaf for a festive touch.
2. Serve with Tea: Traditional mooncakes are best enjoyed with Chinese tea, which complements their rich flavors.