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.
INGREDIENTS
- 180g medium-gluten flour
DIRECTIONS
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.)
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.
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.
Mix thoroughly 3.5g of alkaline water and 123g of invert syrup until well combined.
Add 45g of peanut oil and mix thoroughly again until well combined.
Then add 180g of medium-gluten flour.
Use a scraper to mix and press lightly, then wear gloves and knead by hand until there is no dry flour left.
Cover with plastic wrap and let it rest at room temperature for two hours.
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.
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.
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.
Divide the dough into portions of 15g each. Flatten each piece of dough and place a portion of the prepared filling into the center.
Use your thumb to gradually push the edges of the dough up and around the filling, folding and wrapping it completely.
Place each filled mooncake into a 50g mold and press down firmly three times to shape it.
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.
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.
During baking, thoroughly mix 1 egg yolk with 10g of purified water until well combined. You can strain it if desired.
After 5 minutes, gently brush a layer of the egg wash over the mooncakes, then continue baking.
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.