Learn how to make easy keto gluten-free Chinese baked mooncake to fit into your lifestyle. Loaded with nutritious nuts, seeds, healthy fat, and without any refined sugar.
If the nuts are not roasted, put them on a baking tray and bake in preheated oven at 350 F (180 C) for 15 minutes. Let them cool down and then chop into fine pieces
Preheat oven to 375 F (190 C). Mix all the ingredients for filling. You want to be able to form a dough ball. If the mixture comes apart, add a bit more peanut butter to the filling as needed to help the filling stays in cluster. Divide into 30-gram cluster each. You may have a tiny bit extra left (you can eat it)
Prepare the dough:
Put all ingredients for the dough in a bowl. Use your hand to knead into a dough. Divide into 5 pieces of 20-grams dough. I'm using 50-gram mould. Keep them covered in plastic wrap
Fill and shape:
This is my favorite way of wrapping. I can get thin skin without much difficulty. Take one dough and divide it into two. Flatten them with your palm. Put the filling on top of one and then cover with another flattened dough (refer to the video for visual). Gently close the gap between the two doughs around the filling and roll into a round smooth ball. Please note that the dough doesn't have much flexibility here because there's no gluten, but it should be quite easy to roll into a smooth ball without any cracks. Repeat with the rest of the dough and filling
Spray mooncake press with non-stick spray and then put the dough ball inside the cavity of the mould and then face it down on a flat surface and gently push down the piston down to imprint the pattern on the dough. Gently push the mooncake out and voila, you have just shaped the dough into a mooncake with imprint on top. Repeat with the rest Place the shaped dough on a baking sheet lined with a parchment paper
Baking:
Put the baking sheet, in the middle of the oven, 3rd rack from the top for my oven. Bake for 5 minutes. The mooncakes will still be pale at this point. Let them cool down for 10 minutes. Please don't skip this step no matter how tempted you are
Beat the egg yolk with a small pinch of water. Use a brush with soft bristles. This is very important as we don't want a thick layer of egg wash that will blur the imprint later after baking
Very gently and thinly brush this egg wash on top of the mooncake (don't brush the side, only the surface of the mooncake). If you accidentally brush on too much egg wash, very gently blob it with a paper towel or use a brush to get the extra egg wash off
Place the baking sheet back into the oven, the same position, and bake for another 10 minutes or until you have a nice golden brown. Check at 5 minutes to see
Cooling:
Remove from the oven and let them cool down on the baking sheet for 5 minutes. Don't attempt to move them to cooling rack yet as they are very soft and you will break them trying to lift them up when they are fresh out from the oven like this
After 5 minutes, very gently transfer them to a cooling rack to let them cool down completely
Age for 24 hours before consuming:
They won't taste good if you eat them on the same day. The mooncakes need to be aged to release oil and the oil will moisten the mooncake. I recommend aging it for at least 24 hours for the best result. Transfer the completely cooled-down mooncakes into an air-tight container