Lotus Seed Paste Mooncake Recipe
Mooncakes are renowned traditional pastries in China, essential during the Mid-Autumn Festival, symbolizing reunion and harmony. There are various types of mooncakes, with Cantonese-style mooncakes being famous for their thin crust, generous filling, and soft, sweet taste. Lotus seed paste mooncakes are among the most classic varieties.
Although the Mid-Autumn Festival is still a little way off, the anticipation for moon-gazing and the sense of ceremony are already strong. Of course, we can also experience it ahead of time, such as by making mooncakes ourselves. Today, I'll guide you through a classic and delicious mooncake recipe—Lotus Seed Paste Mooncakes.
1.What is Lotus Seed Paste Mooncake?
Mooncakes are well-known traditional snacks deeply cherished by the Chinese people, especially during traditional festivals. Mooncakes are round and symbolize family unity and harmony, often shared among family members. They are an essential food item during the Mid-Autumn Festival. In ancient times, mooncakes were offered as sacrificial offerings during this festival. The tradition of eating mooncakes during the Mid-Autumn Festival is said to have started in the Tang Dynasty. By the Northern Song Dynasty, mooncakes became popular not only in the imperial court but also among the common people, initially known as "small cakes" or "moon pastries". Over time, they evolved into their present round shape, symbolizing reunion and harmony, reflecting people's heartfelt wishes for family gatherings and fond memories of loved ones and friends.
Lotus Seed Paste Mooncake is a type of Cantonese-style mooncake originating from the Guangdong region, known for its distinctive Cantonese characteristics. It is loved by many people, especially female friends, for its sweet taste and delicate texture. The main ingredient of Lotus Seed Paste Mooncake is lotus seed paste, complemented by other ingredients. These mooncakes are not only golden in color and crispy on the outside but also have a soft and smooth filling that is irresistibly delicious.
2.Key ingredients used include?
Flour: Medium-gluten flour is preferred for producing mooncakes with a delicate texture.These are crucial ingredients for making mooncakes.
Invert Syrup: Invert syrup is a food product primarily made from granulated sugar, water, and lemon juice, among other ingredients. This syrup can be stored for extended periods without crystallizing, making it an excellent choice for this recipe.
Alkaline water: It's a complex food additive used to adjust the pH of dough (neutralizing acidity in syrup). It's also an essential ingredient in lotus seed paste mooncakes. You can find it at Asian supermarkets or Chinatown.
Salted egg yolks: I'm using ready-made ones, typically sealed in plastic bags, usually found in the refrigerated section of Chinese stores.
Red lotus seed paste filling: Making lotus seed paste from scratch takes time, so you can use ready-made options available at Chinese supermarkets.
3.What tools do you need?
To make traditional baked mooncakes, you'll need the following equipment: an oven, mooncake molds, a kitchen scale, and a pastry brush.
Oven: The oven provides even heat distribution, ensuring the mooncakes receive sufficient heat. It's recommended to set the oven to 165°C with both top and bottom heat, and bake for approximately 30 minutes.
Mooncake mold: I use modern-style plastic mooncake molds with flexible handles. They are neater and easier to use compared to traditional wooden molds.
Kitchen scale: Used to measure the weight of each filling for the mooncakes.
Pastry brush: Used for applying egg wash for coloring.
4.How to make the dough?
Mix the flour, alkaline water, invert syrup, and peanut oil thoroughly until well combined. Cover the dough with plastic wrap and let it rest at room temperature for two hours.
5.How to store mooncakes?
①Refrigeration: Refrigeration is a common method to preserve most mooncakes. Place the mooncakes, along with their packaging, in the refrigerator. Take them out about an hour before consumption to ensure optimal taste. However, note that refrigeration may cause the mooncakes to harden slightly, affecting their texture.
②Sealed storage: Place the remaining mooncakes in a sealed bag or container to ensure they are completely sealed. This prevents air and moisture from entering, helping to avoid the mooncakes from becoming hard or dry.
③Avoiding light and moisture: Direct sunlight and humid environments can cause mooncakes to mold and spoil, so it's crucial to store them in a cool, dry place away from sunlight.
Lotus seed paste and salted egg yolk mooncakes have a thin and crispy crust that hides a sweet and dense lotus seed paste filling. The salted egg yolks are rich and flavorful, blending savory and sweet tastes harmoniously. Interested friends, let's learn how to make them together!
INGREDIENTS
MAIN INGREDIENTS
- 180g medium-gluten flour
ACCESSORIES
- 480g red lotus seed paste filling
- 20 salted egg yolks
SEASONINGS
- 100g corn oil
- 10g purified water
- 45g peanut oil
- 3.5g alkaline water
- 30g high-proof liquor (baijiu)
- 123g invert syrup
DIRECTIONS
STEP 1
Soak 20 salted egg yolks in 100g of corn oil overnight in the refrigerator. (This step is done in advance and not included in the total duration.)
STEP 2
After soaking, roll the salted egg yolks in high-proof liquor (approximately 30g) or spray them with it, then place them on a baking tray.
STEP 3
Bake in a preheated oven at 170°C with both top and bottom heat for 5 minutes until the salted egg yolks slightly exude oil.
STEP 4
Mix thoroughly 3.5g of alkaline water and 123g of invert syrup until well combined.
STEP 5
Add 45g of peanut oil and mix thoroughly again until well combined.
STEP 6
Then add 180g of medium-gluten flour.
STEP 7
Use a scraper to mix and press lightly, then wear gloves and knead by hand until there is no dry flour left.
STEP 8
Cover with plastic wrap and let it rest at room temperature for two hours.
STEP 9
During the dough resting period, prepare the filling. Take a portion of 480g of red lotus seed paste and weigh out a total of 35g including the salted egg yolks and lotus seed paste.
STEP 10
Take the red lotus seed paste and gently shape it into a round, flattening slightly. Use your fingers to make an indentation in the center, then place the salted egg yolk into the indentation.
STEP 11
After shaping the filling, wrap it around the salted egg yolk, ensuring there are no gaps between the yolk and the lotus seed paste. Roll it into a ball shape, cover with plastic wrap, and set aside for later use.
STEP 12
Divide the dough into portions of 15g each. Flatten each piece of dough and place a portion of the prepared filling into the center.
STEP 13
Use your thumb to gradually push the edges of the dough up and around the filling, folding and wrapping it completely.
STEP 14
Place each filled mooncake into a 50g mold and press down firmly three times to shape it.
STEP 15
Remove the mooncakes from the mold and place them on parchment paper on a baking tray.
Tip:
If using a non-stick baking tray at home, there's no need for parchment paper.
STEP 16
Preheat the oven to 165°C with both top and bottom heat. Lightly spray some water over the mooncakes from a distance. Bake for approximately 30 minutes.
STEP 17
During baking, thoroughly mix 1 egg yolk with 10g of purified water until well combined. You can strain it if desired.
STEP 18
After 5 minutes, gently brush a layer of the egg wash over the mooncakes, then continue baking.
STEP 19
After 10 minutes, take them out again and brush another layer of egg wash over the mooncakes. Bake for another 8-10 minutes until done.
Tip:
It's recommended to let the mooncakes cool completely and then store them sealed for 2-3 days before consuming.
Recipe analyzer
- Recipes: Lotus Seed Paste Mooncake Recipe
- Main Ingredients:3
- Servings per recipe:1
- Servings size:1.7 kg
-
Energy (calories):1082 kcal
-
Protein:38.42 g
-
Fat:4.31 g
Why gray?
-
Carbohydrates:220.3 g
-
Protein: 13%144 kcal
-
Fat: 3%36 kcal
-
Carbohydrates: 83%903 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
3 REVIEWS