Mooncake shaped buns
8 STEPS | 25 MINS PREP | 3 HOURS TOTAL | MAKES 6 MOONCAKE SHAPED BUNS
If you want the real deal, here is a great recipe for Traditional Cantonese Mooncakes. Otherwise.. try this easy, non traditional alternative, which is made of flour, sugar and honey.
- Mooncake silicone mold (included in our kit)
- 4 oz unsalted butter (1 stick)*
- 1/2 cup of honey
- 1/2 cup of brown sugar
- 1/2 teaspoon of salt
- 2teaspoon of vanilla extract
- 1/2 teaspoon of baking soda
- 2 eggs whisked
- 2 1/2 cups of regular flour
- 1 1/2 teaspoon of baking powder
- Canola oil spray
EQUIPMENT FROM YOUR KITCHEN
- A small pot
- A medium bowl
- A measuring spoon and cup
- A mixing spoon
HEAT UP THE HONEY MIXTURE
Put 4 oz butter, 1/2 cup honey, 1/2 cup brown sugar, 1/2 teaspoon of salt and 2 teaspoons of vanilla in the pot.
Heat over a medium low flame, mix until you have smooth mixture. Turn the flame off.
ADD BAKING SODA AND COOL
Add 1/2 teaspoon baking soda and mix well. You’ll see some light foam forming.
Cool to room temperature, about 10-15 mins.
ADD EGGS AND FLOUR
In the bowl, mix the 2 1/2 cups flour with 1 1/2 teaspoon baking powder.
Add the cooled honey mix and the whisked eggs.
Mix well until sticky.
REFRIGERATE FOR 2 HOURS OR OVERNIGHT
When you take out the doe, if it’s too hard, let it sit out in room temperature for about 15 minutes before moving to the next step.
- Preheat the over to 350ºF and spray tray with canola oil.
- With you hands, roll 6 small 3” balls ... and press each one to fill the template.
- Fill only up to the separating lines. You’ll end up having some doe left, which you can roll up into buns.