Homemade lotus seed paste mooncakes
Mooncakes, also known as Yue Bing, Harvest Mooncakes, or Reunion Cakes, are traditional Chinese delicacies of the Han ethnic group. Worshiping the moon is an ancient custom in China, originally a form of worship toward the Moon Deity. Eating mooncakes and admiring the moon during the Mid-Autumn Festival are indispensable customs across different regions in China. This year, you can try celebrating the Mid-Autumn Festival by making your own mooncakes!
INGREDIENTS
- 200g low-gluten flour
DIRECTIONS
First, prepare the lotus seed paste filling. Soak the lotus seeds for at least 4 hours beforehand. Remove the core of the lotus seeds to prevent bitterness. Then, cook the prepared lotus seeds until they are soft and tender.
After the cooked lotus seeds have cooled, grind them in a food processor. Then, transfer them to a non-stick pan and start frying. Gradually add peanut oil in batches, continuously stirring to evaporate the moisture. Aim to fry until the mixture is as dry as possible.
Now, let's start making the pastry. Mix lye water into the inverted syrup until small bubbles form, then add oil and mix well.
Tip:
You can find inverted syrup and lye water at Asian supermarkets. If not available, consider visiting Chinatown.
Sift in the low-gluten flour.
Tip:
When making lotus seed paste mooncakes, using low-gluten flour is beneficial because it has a lower average protein content and weaker gluten strength. This makes the dough softer, resulting in mooncakes with a softer texture.
Mix well with a silicone spatula. Let the dough rest at room temperature for 2 hours before use. Do not refrigerate the dough.
During the resting period, weigh the filling ingredients. The typical ratio of filling to dough is 8:2, but I'm making it 7:3. Adjust according to your preference.
After wrapping the filling, roll it into a ball and place it into the mooncake mold. Press firmly to shape it.
Preheat the oven to 160 degrees Celsius and place the mooncakes on the middle rack. Bake for 5 minutes, then remove from the oven and let them cool for 1 minute. Brush the surface with egg yolk mixture, then bake at 150 degrees Celsius for about 20 minutes.
After the mooncakes are baked, let them sit for two days to allow the oil to return before consuming.