For me, as a child, and with every other child in Vietnam, the Mid-Autumn Festival is not only a day to worship the moon but also a real children's festival. Every child is looking forward to the Mid-Autumn Festival in the ward where they live: the venue hall will be decorated with a series of lanterns with many shapes and colors, all the boys will wear an action figure mask. Their favorite, all girls will wear their favorite princess costumes and hats. There are always lion dance, and we all will eventually join the formation and march around the block, jumping to the beat of the drum and cymbals, under the bright light of the moon. And of course, what wonderful Mid-Autumn Festival children's party can be completed without moon cake? All kinds of moon cakes have two ingredients: the shell and the filling, and the difference between grilled mooncake and snowy moon cake is, you guessed it, baked mooncake is baked into the crust and has a surface. in addition to golden brown, while the snow cover - the moon cake is made from glutinous rice flour. Making moon cakes is an accurate science, so I recommend that you follow the instructions and try to understand each ingredient in the recipe here (according to chinasichuanfood). Traditional Cantonese Chinese Mooncakes. Course: Dessert Cuisine: Chinese Keyword: mooncake Servings:Making 14 moon cakes (50g*8 and 45g*6) Calories: 178 kcal Ingredients Wrapper dough 115 g plain flour 28 g peanut oil ,around 2 tablespoons, or other vegetable oil 1 tablespoon flour for coating the tool 75 g golden syrup homemade or store bought 2 g lye water Filling: 8 salted egg yolks ,each 10g 380 g bean paste or black sesame filling ,25g*8+30g*6 egg wash: 1 egg yolk 1 tablespoon egg white Instructions Prepare the filling paste in the previously, lotus seed paste, mung bean paste or red bean paste. To make the wrapper Combine lye water, golden syrup, and vegetable oil in a small bowl and then mix with flour. Stir until well combined. Wrap with plastic wrapper and then knead several times until smooth. Set aside in fridge for 2-3 hours. Transfer out and then divide into 14 equal balls (each one 15g) Assembling Measure the fillings for egg yolk mooncake: paste+ egg yolk=35g. Measure the fillings for pure paste filling: paste filling=30g. Wrap the egg yolks with paste firstly. And shape all the filling into round balls. Take one portion of the wrapper, press into a round wrapper and then place one filling ball in center. Push the wrapper from bottom to top little by little until the whole ball is completely sealed. Shape it into a round ball firstly and then into an oval.Slightly dust your mooncake tool and press the rod and gently remove the cake from the tool. Preheat oven to 180C (356F). Spray a very thin layer of water on surface to avoid cracking surface (especially you used larger amount of dusting flour). Bake for 5 minutes. In a small bowl, whisked the egg yolk and combine with egg whites. Transfer mooncakes out and brush a very thin layer of egg wash on the surface. Continue bake for around 15 to 20 minutes until the mooncake becomes well browned. Transfer out to a cooling down crack to cool down completely. Place in an airtight containers. Wait for around 1 or 2 days for the pasty to become soft and oily. After the "oil return" process, keep the mooncakes in fridge up to 2 weeks.