Sweet Osmanthus and Wolfberry Mooncakes

Instructions

1. 1

   Prepare the filling: In a non-stick frying pan, combine dried osmanthus flowers, wolfberries, granulated sugar, and 100 ml of water. Cook over medium heat, stirring occasionally, until the mixture thickens into a paste. This should take about 10-15 minutes. Let it cool completely.

   ~15 min
2. 2

   Make the dough: In a mixing bowl, combine glutinous rice flour and all-purpose flour. Gradually add vegetable oil and the remaining 50 ml of water, mixing until a smooth, pliable dough forms. Knead gently for 2-3 minutes.

   ~5 min
3. 3

   Divide the dough and filling: Divide the dough into 12 equal portions. Divide the cooled filling into 12 equal portions. Roll each dough portion into a ball, then flatten it into a disc.

   ~5 min
4. 4

   Assemble the mooncakes: Place a portion of filling in the center of each dough disc. Carefully wrap the dough around the filling, sealing it completely. Roll gently into a ball.

   ~10 min
5. 5

   Shape the mooncakes: Lightly dust your mooncake mold with flour. Press each dough ball firmly into the mold, ensuring it's evenly distributed. Gently tap the mold to release the shaped mooncake.

   ~10 min
6. 6

   Chill the mooncakes: Place the shaped mooncakes on a parchment-lined baking sheet and refrigerate for at least 30 minutes. This helps them firm up before baking.

   ~30 min
7. 7

   Optional glazing: If using corn syrup, lightly brush the tops of the chilled mooncakes for a subtle sheen. This step can be done just before baking.

   ~2 min
8. 8

   Bake the mooncakes: Preheat your oven to 325°F (160°C). Bake the mooncakes for 15-20 minutes, or until they are lightly golden. Allow them to cool completely on a cooling rack.

   ~20 min
9. 9

   Rest and serve: For best flavor and texture, let the mooncakes rest in an airtight container for 24 hours before serving. This allows the flavors to meld and the dough to soften.