Mooncake shaped buns

8 STEPS | 25 MINS PREP | 3 HOURS TOTAL | MAKES 6 MOONCAKE SHAPED BUNS
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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.

SPECIAL GEAR

  • Mooncake silicone mold (included in our kit)

INGREDIENTS

  • 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
 

1

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.

 

2

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.

 

3

ADD EGGS AND FLOUR

  1. In the bowl, mix the 2 1/2 cups flour with 1 1/2 teaspoon baking powder.

  2. Add the cooled honey mix and the whisked eggs.

  3. Mix well until sticky.

 

4

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. 

 

5

SHAPE

  1. Preheat the over to 350ºF and spray tray with canola oil. 
  2. With you hands, roll 6 small 3” balls ... and press each one to fill the template.
  3. Fill only up to the separating lines. You’ll end up having some doe left, which you can roll up into buns.
 

6

BAKE IN A 350ºF OVEN FOR 20 MINUTES

 

7

SERVE