Chocolate Almond Mooncakes
 
Makes 15
Ingredients
  • 4 tablespoons (60 grams) water, divided
  • 1 tablespoon (15 grams) vodka
  • ¾ teaspoon (3.75 grams) baking soda
  • ⅔ cup (226 grams) honey
  • ⅓ cup (75 grams) sunflower seed oil or other neutral-flavored oil
  • 1½ cups (182 grams) cake flour*
  • 1 cup (125 grams) all-purpose flour
  • Chocolate Almond Filling (recipe follows)
  • 1 large egg yolk (19 grams)
  • 1 tablespoon (15 grams) heavy whipping cream or whole milk
Instructions
  1. In a medium bowl, whisk together 2 tablespoons (30 grams) water, vodka, and baking soda. Add honey and oil, whisking to combine. Sift flours over honey mixture, and stir until a ball starts to form.
  2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  3. Line a baking sheet with parchment paper, and place on top of another baking sheet.
  4. Divide dough into 15 balls (each weighing about 1.35 ounces). Cover with a lightly damp, clean towel to keep dough from drying out. Divide Chocolate Almond Filling into 15 balls (each weighing 1 ounce). Roll each dough ball into a 4-inch circle. Place one ball of Chocolate Almond Filling in center of each circle, and cover completely with dough. Pull off any excess dough, and discard it or use it to patch any thin spots. Hold dough ball in your hands for 1 minute to soften, and gently shape into a sphere.
  5. Lightly dust mooncake ball and a mooncake mold with flour, shaking off excess. Place mooncake mold on top of mooncake ball, and firmly press down until you reach some resistance. Always place smoothest side of ball upright to get best design imprint. Tap mooncake mold on counter to gently release mooncake from mold. Set mooncakes on prepared pan. Freeze for 1 hour.
  6. Preheat oven to 350°F (180°C), and place rack in top third of oven.
  7. Take mooncakes from freezer, and immediately place in oven. Bake for 10 minutes. In a small bowl, whisk together egg yolk, cream, and remaining 2 tablespoons (30 grams) water. Lightly brush egg wash over mooncakes. (Don’t let wash get too thick in areas, or you’ll lose detail of mooncake design.) Gently brush off any excess. Bake 12 to 15 minutes more. Let cool for 10 minutes. Store in an airtight container at room temperature for 2 to 3 days before serving.
Notes
*We used King Arthur Cake Flour.

If using a larger mold with a 6.5 centimeter diameter:
In Step 6 of recipe, preheat oven to 375°F (190°C), and place rack in top third of oven. Bake for 10 minutes. In a small bowl, whisk together egg yolk, cream, and remaining 2 tablespoons (30 grams) water. Lightly brush egg wash over mooncakes. (Don’t let wash get too thick in areas, or you’ll lose detail of mooncake design.) Gently brush off any excess. Bake 8 minutes more. Let cool for 10 minutes.

If you would like to do an additional egg wash for an extra-dark lacquer appearance, do it halfway through the second bake time. After the first egg wash, bake for 4 minutes. Brush with another thin layer of egg wash. Bake for 4 minutes more. Let cool for 10 minutes.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/chocolate-almond-mooncakes/