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Sprinkle topping evenly over the batter. Bake in the centre of 350 F (175 C) oven until the lunar topping is pitted and crusty and a skewer inserted into the centre comes out clean, about 45 minutes. Let cool on rack. While you can cover and store the cake for up to 2 days at room temperature, it is best made and served the same day.
Traditional Chinese mooncake with lotus paste and salted egg yolk. Mix golden syrup, lye water, and vegetable oil accurately in a mixing bowl. Sieve the flour.
This recipe came from a 20 year old magazine, it’s a wonderful cake, moist, easy to make and freezes well. The name of this cake is derived from the buttery brown sugar topping that sinks into the cake as it bakes and forms a crusty layer reminiscent of a lunar landscape! Join the conversation! AMT. PER SERVING % DAILY VALUE
To do so, bake one portion of baking soda at 175°C/350°F for thirty minutes. Then add four portions of water to dissolve the baking soda. Use this liquid as the substitute for lye water. Cake flour is ideal for making mooncake. It has sufficient gluten to form the dough but is not too much that will harden the soft pastry.
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