自来红/自来白
Zilaihong/Zilaibai are traditional Beijing mooncakes, with crispy skin and sweet filling, symbolizing reunion. Each bite evokes the taste of home.
Ingredients
10 items- All-purpose flour 250 g
- Sesame oil 80 g
- Sugar 50 g
- Baking soda 2 g
- Water 60 g
- Cooked flour 150 g
- Brown sugar 100 g
- Walnuts 50 g
- Osmanthus jam 30 g
- Sesame oil 30 g
Nutrition
Steps （7 steps）
Make filling: combine cooked flour, brown sugar, walnuts, osmanthus jam, and 30g sesame oil in a bowl. Mix with hands until it holds together. Cover and rest 30 minutes.
Make dough: sift flour, add sugar, sesame oil, baking soda. Add water gradually, knead into a smooth dough. Cover and rest 20 minutes.
Divide dough into 40g pieces and filling into 30g pieces. Roll each into a ball.
Flatten a dough piece into an 8 cm round. Place filling in center, use thumb to wrap and seal firmly. Roll into a ball.
Place the ball into a mooncake mold, press gently, then unmold onto a baking tray.
Dot the top with red food coloring (traditional mark) or brush with sugar water.
Preheat oven to 200°C (top/bottom heat). Bake for 15 minutes, brush with sesame oil, then bake 5 more minutes until golden.
Tips
1. To cook flour, toast in oven or dry pan until pale brown; avoid burning. 2. Resting the dough is essential to prevent shrinkage. 3. Press mold evenly for clear patterns. 4. Adjust baking time based on your oven; watch color in final minutes.
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