Mini Lotus Paste Mooncakes

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27 likes 7 klips

Mid-Autumn Festival is fast approaching. The best way to celebrate is to enjoy the day with these traditional baked mooncakes with salted egg yolks.

kVtFBXmyw1 Kitchenbowl
Prep Time

1 hr

PT1H
Cook Time

20 min

PT20M
Wait Time

30 min

PT30M PT1H50M
Mini Lotus Paste Mooncakes

Ingredients

Makes 15
15 servings Makes

Instructions

Step 1

Start by preparing mooncake skin dough. First, whisk together golden syrup, groundnut oil and alkaline water until they are thoroughly blended. Then add in flour.

 Start by preparing mooncake skin dough. First, whisk together golden syrup, groundnut oil and alkaline water until they are thoroughly blended. Then add in flour.

Step 2

Using a spatula, mix and fold in the flour until a soft and sticky dough is formed. Cover with cling wrap and set aside at room temperature for 30 minutes before working on it.


Step 3

I am using a 70g mooncake mould. Using the ratio 4:6=skin:filling, divide and weigh the mooncake skin dough into 25g each.

I am using a 70g mooncake mould. Using the ratio 4:6=skin:filling, divide and weigh the mooncake skin dough into 25g each.

Step 4

Meanwhile prepare salted egg yolks. Crack whole salted eggs and retain the egg yolks. Then, bake the salted egg yolks in a preheated 175 degree C oven for 5 minutes and set aside to cool.

Meanwhile prepare salted egg yolks. Crack whole salted eggs and retain the egg yolks. Then, bake the salted egg yolks in a preheated 175 degree C oven for 5 minutes and set aside to cool.

Step 5

Next, toast melon seeds for 8 minutes and remove to cool.

Next, toast melon seeds for 8 minutes and remove to cool.

Step 6

Once cooled, combine and mixed well the melon seeds into lotus seed paste prepared earlier. Then, roll the combined lotus seeds paste into a log and cut into smaller pieces.

Once cooled, combine and mixed well the melon seeds into lotus seed paste prepared earlier. Then, roll the combined lotus seeds paste into a log and cut into smaller pieces.

Step 7

Using a weighing scale, divide the lotus seeds paste into 30g each and set aside.

Using a weighing scale, divide the lotus seeds paste into 30g each and set aside.

Step 8

To assemble, press down to flatten a lotus seed paste ball and wrap one salted egg yolk in it. Gather the edges around the part between your thumb and index finger. The total weight for the lotus paste filling together with salted egg yolk should be 45g.

To assemble, press down to flatten a lotus seed paste ball and wrap one salted egg yolk in it. Gather the edges around the part between your thumb and index finger. The total weight for the lotus paste filling together with salted egg yolk should be 45g.

Step 9

Then, roll it into a ball. Continue to do the same for the rest of the lotus seed paste portions to make filling balls.

Then, roll it into a ball. Continue to do the same for the rest of the lotus seed paste portions to make filling balls.

Step 10

Next, flatten one portion of the skin dough and place one filling ball in the middle.

Next, flatten one portion of the skin dough and place one filling ball in the middle.

Step 11

Gently but firmly push the skin dough around the filling using the palm of your hands. Roll it again into a ball. Continue to wrap the rest of fillings with the mooncake skin dough.

Gently but firmly push the skin dough around the filling using the palm of your hands. Roll it again into a ball. Continue to wrap the rest of fillings with the mooncake skin dough.

Step 12

Then roll the mooncake into a longer ball with the palm of your hands. This will make it easier to place into the mooncake mould.

Then roll the mooncake into a longer ball with the palm of your hands. This will make it easier to place into the mooncake mould.

Step 13

Carefully place the mooncake into the mould and place the mould on a floured surface. Press the handle down to impart the design. Press until you can't move it any further. Then pull the handle up and release the mooncake and we're done. Repeat for the rest of the round mooncake balls.


Step 14

Arrange all the moulded mooncakes on a baking tray.

Arrange all the moulded mooncakes on a baking tray.

Step 15

Bake the mooncakes in a preheated 190 degree C oven until the mooncake skin toughens and the edges of the mooncakes start to turn golden, about 10 minutes.

Bake the mooncakes in a preheated 190 degree C oven until the mooncake skin toughens and the edges of the mooncakes start to turn golden, about 10 minutes.

Step 16

Remove the mooncakes from the oven to cool for 15 minutes. Then lightly brush a thin layer of egg yolk wash over the pattern on the top of mooncakes.

Remove the mooncakes from the oven to cool for 15 minutes. Then lightly brush a thin layer of egg yolk wash over the pattern on the top of mooncakes.

Step 17

Place the mooncakes back in the oven and bake for another 8 to 10 minutes until the mooncakes turn golden brown. And we're done!

Place the mooncakes back in the oven and bake for another 8 to 10 minutes until the mooncakes turn golden brown. And we're done!

Step 18

Remove from oven and let mooncakes cool on the tray for about 5 minutes.

Remove from oven and let mooncakes cool on the tray for about 5 minutes.

Step 19

Then transfer the baked mooncakes to cool completely on wire rack before storing them in an airtight container.

Then transfer the baked mooncakes to cool completely on wire rack before storing them in an airtight container.

Step 20

Mooncakes can be served after 24 hours and they will look and taste better after 3 days. Make a great snack especially served with hot chinese tea. So Enjoy!

Mooncakes can be served after 24 hours and they will look and taste better after 3 days. Make a great snack especially served with hot chinese tea. So Enjoy!

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About the Creator

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huangkitchen

Angie Liew, known as Huang is the founder & author of www.huangkitchen.com. Her recipes span across the globe, ranging from Asian delights like General Tso's Chicken, all the way to French Toast & Tea Scones. All recipes have been tried & tested in her kitchen - made easy for anyone to follow!

Mini Lotus Paste Mooncakes

Mini Lotus Paste Mooncakes

By huangkitchen

Mid-Autumn Festival is fast approaching. The best way to celebrate is to enjoy the day with these traditional baked mooncakes with salted egg yolks.

Prep Time

1 hr

Cook Time

20 min

Wait Time

30 min

Ingredients

Makes 15

Instructions

 Start by preparing mooncake skin dough. First, whisk together golden syrup, groundnut oil and alkaline water until they are thoroughly blended. Then add in flour.

Step 1

Start by preparing mooncake skin dough. First, whisk together golden syrup, groundnut oil and alkaline water until they are thoroughly blended. Then add in flour.

Using a spatula, mix and fold in the flour until a soft and sticky dough is formed. Cover with cling wrap and set aside at room temperature for 30 minutes before working on it.

Step 2

Using a spatula, mix and fold in the flour until a soft and sticky dough is formed. Cover with cling wrap and set aside at room temperature for 30 minutes before working on it.

I am using a 70g mooncake mould. Using the ratio 4:6=skin:filling, divide and weigh the mooncake skin dough into 25g each.

Step 3

I am using a 70g mooncake mould. Using the ratio 4:6=skin:filling, divide and weigh the mooncake skin dough into 25g each.

Meanwhile prepare salted egg yolks. Crack whole salted eggs and retain the egg yolks. Then, bake the salted egg yolks in a preheated 175 degree C oven for 5 minutes and set aside to cool.

Step 4

Meanwhile prepare salted egg yolks. Crack whole salted eggs and retain the egg yolks. Then, bake the salted egg yolks in a preheated 175 degree C oven for 5 minutes and set aside to cool.

Next, toast melon seeds for 8 minutes and remove to cool.

Step 5

Next, toast melon seeds for 8 minutes and remove to cool.

Once cooled, combine and mixed well the melon seeds into lotus seed paste prepared earlier. Then, roll the combined lotus seeds paste into a log and cut into smaller pieces.

Step 6

Once cooled, combine and mixed well the melon seeds into lotus seed paste prepared earlier. Then, roll the combined lotus seeds paste into a log and cut into smaller pieces.

Using a weighing scale, divide the lotus seeds paste into 30g each and set aside.

Step 7

Using a weighing scale, divide the lotus seeds paste into 30g each and set aside.

To assemble, press down to flatten a lotus seed paste ball and wrap one salted egg yolk in it. Gather the edges around the part between your thumb and index finger. The total weight for the lotus paste filling together with salted egg yolk should be 45g.

Step 8

To assemble, press down to flatten a lotus seed paste ball and wrap one salted egg yolk in it. Gather the edges around the part between your thumb and index finger. The total weight for the lotus paste filling together with salted egg yolk should be 45g.

Then, roll it into a ball. Continue to do the same for the rest of the lotus seed paste portions to make filling balls.

Step 9

Then, roll it into a ball. Continue to do the same for the rest of the lotus seed paste portions to make filling balls.

Next, flatten one portion of the skin dough and place one filling ball in the middle.

Step 10

Next, flatten one portion of the skin dough and place one filling ball in the middle.

Gently but firmly push the skin dough around the filling using the palm of your hands. Roll it again into a ball. Continue to wrap the rest of fillings with the mooncake skin dough.

Step 11

Gently but firmly push the skin dough around the filling using the palm of your hands. Roll it again into a ball. Continue to wrap the rest of fillings with the mooncake skin dough.

Then roll the mooncake into a longer ball with the palm of your hands. This will make it easier to place into the mooncake mould.

Step 12

Then roll the mooncake into a longer ball with the palm of your hands. This will make it easier to place into the mooncake mould.

Carefully place the mooncake into the mould and place the mould on a floured surface. Press the handle down to impart the design. Press until you can't move it any further. Then pull the handle up and release the mooncake and we're done. Repeat for the rest of the round mooncake balls.

Step 13

Carefully place the mooncake into the mould and place the mould on a floured surface. Press the handle down to impart the design. Press until you can't move it any further. Then pull the handle up and release the mooncake and we're done. Repeat for the rest of the round mooncake balls.

Arrange all the moulded mooncakes on a baking tray.

Step 14

Arrange all the moulded mooncakes on a baking tray.

Bake the mooncakes in a preheated 190 degree C oven until the mooncake skin toughens and the edges of the mooncakes start to turn golden, about 10 minutes.

Step 15

Bake the mooncakes in a preheated 190 degree C oven until the mooncake skin toughens and the edges of the mooncakes start to turn golden, about 10 minutes.

Remove the mooncakes from the oven to cool for 15 minutes. Then lightly brush a thin layer of egg yolk wash over the pattern on the top of mooncakes.

Step 16

Remove the mooncakes from the oven to cool for 15 minutes. Then lightly brush a thin layer of egg yolk wash over the pattern on the top of mooncakes.

Place the mooncakes back in the oven and bake for another 8 to 10 minutes until the mooncakes turn golden brown. And we're done!

Step 17

Place the mooncakes back in the oven and bake for another 8 to 10 minutes until the mooncakes turn golden brown. And we're done!

Remove from oven and let mooncakes cool on the tray for about 5 minutes.

Step 18

Remove from oven and let mooncakes cool on the tray for about 5 minutes.

Then transfer the baked mooncakes to cool completely on wire rack before storing them in an airtight container.

Step 19

Then transfer the baked mooncakes to cool completely on wire rack before storing them in an airtight container.

Mooncakes can be served after 24 hours and they will look and taste better after 3 days. Make a great snack especially served with hot chinese tea. So Enjoy!

Step 20

Mooncakes can be served after 24 hours and they will look and taste better after 3 days. Make a great snack especially served with hot chinese tea. So Enjoy!

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