Traditional Bánh Trung Thu Hình Quốc Kỳ (Flag Mooncake)
Món truyền thống · Vietnamese
A classic Vietnamese mooncake shaped and decorated to resemble the national flag, typically filled with lotus seed paste and salted egg yolk. This version focuses on traditional preparation methods for an authentic taste and appearance.
Đánh giá công thức này
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Nguyên liệu
- Lotus seed paste500g
- Salted egg yolks4
- All-purpose flour200g
- Golden syrup150ml
- Lye water (Kansui)1 tsp
- Vegetable oil50ml
- Egg yolk (for wash)1
- Water1 tbsp
- Salt1/4 tsp
Các bước
- 1
Prepare the filling: Divide lotus seed paste into 8 portions. Press one salted egg yolk into the center of each portion and form into a ball.
- 2
Make the dough: Whisk together flour, golden syrup, lye water, vegetable oil, and salt until a soft dough forms. Let it rest for 30 minutes.
- 3
Assemble the mooncakes: Divide the dough into 8 portions. Flatten each dough portion, place a filling ball in the center, and carefully wrap the dough around the filling, ensuring no gaps. Gently shape into a ball.
- 4
Mold the mooncakes: Lightly flour the mooncake mold. Press the dough-covered filling into the mold and tap gently to release the shaped mooncake. Repeat for all.
- 5
First bake: Preheat oven to 180°C (350°F). Bake the mooncakes for 10 minutes. Let them cool completely.
- 6
Egg wash: Mix egg yolk with 1 tbsp water. Lightly brush the cooled mooncakes with the egg wash.
- 7
Second bake: Bake for another 10-12 minutes, or until golden brown. Let cool completely before serving.
