Ingredients
Dough
4 cups all-purpose flour (plain flour)
3/4 cup dried milk powder
1 tablespoon baking powder
1 teaspoon salt
3 large eggs
1 1/4 cups sugar
3/4 cup unsalted butter, melted and cooled to room temperature
1 1/2 teaspoons vanilla extract (essence)
Filling
1 cup apricot preserves (jam) (equivalent of one 12 ounce jar)
1 cup chopped pitted dates
1 cup sweetened, flaked coconut (desiccated coconut)
3/4 cup raisins (or sultanas)
Or simply Lotus Paste and or Red Bean Paste (if you do add this filling, you don’t need any more mixing or ingredients, just stuff it inside the dough)
Glaze
1 lightly beaten egg
2 tablespoons water
Steps
1
Make the moon cake dough. In one bowl, mix the flour, milk powder, and salt together.
2
Break the eggs into another bowl. Add the sugar, and beat together for up to 5 minutes. Pour in the melted butter, vanilla extract. Fold through all ingredients.
3
Add the sifted, dry ingredients to the liquid mixture. Fold in to create a dough.
4
Knead the dough. Tip the dough onto a floured surface and knead lightly. Once smooth, the dough is ready.
Roll a log shape from the dough. If possible, at this point it is helpful to let the dough sit in the refrigerator overnight, as this makes it easier to work with.
Cut into evenly sized rounds. There will be approximately 15 to 20 pieces.
5
Make the filling. Mix the apricot preserves, chopped dates, coconut and raisins together in a small bowl. Use a fork to mash down any large, chunky pieces of apricot.
6
Preheat the oven to 375oF/190oC/Gas mark 5. Prepare two baking sheets by covering in parchment paper.
7
Press each dough piece into a 3-inch (7.5 cm) circle. When stretching the dough, make the edges thinner and the center thicker.
8
Add the filling. Press the filling into the middle of each circle. Gather the edges over to enclose the filling and pinch closed. Roll into a ball, then flatten.
9
Prepare the moon cake press. Add flour to it to help ease the cake out after pressing.
Then, press each flattened circle in the mold to shape the moon cake. To remove each pressed cake, bang all four sides, until it comes out.
If you don’t have a moon cake press, try to shape the cake as round as possible and use a fork or a skewer to draw a design. It can be as simple as making a cross or a series of lines, or more elaborate if you’re patient. Another alternative is to press a design from a thoroughly clean stamp (from a craft store), chocolate mold, or similar mold into the top of the rounded cake.
10
Brush each moon cake with egg wash. Place each cake about 1 inch (2.5cm) apart on a baking sheet. Once each baking sheet is filled, put them into the oven.
11
Bake for 30 minutes or until the moon cakes turn golden brown.
