Ingredients with Measurements:
- 200g lotus seed paste
- 50g golden syrup
- 50g vegetable oil
- 1/4 tsp salt
- 200g cake flour
- 1/4 tsp baking powder
- 1 egg yolk
- 1 tbsp water
Special equipment needed:
- Mooncake mold
Step-by-step instructions:
a. In a mixing bowl, combine lotus seed paste, golden syrup, vegetable oil, and salt. Mix well until smooth.
b. In a separate bowl, sift cake flour and baking powder together. Add the flour mixture to the lotus seed paste mixture and mix until a dough forms.
c. Divide the dough into 50g portions and roll them into balls.
d. Flatten each ball and place a ball of lotus seed paste in the center. Wrap the dough around the filling and shape it into a ball.
e. Dust the mooncake mold with flour and press the dough ball into the mold. Tap the mold gently to release the mooncake.
f. Preheat the oven to 180°C.
g. In a small bowl, whisk together egg yolk and water. Brush the egg wash over the mooncakes.
h. Bake the mooncakes for 15 minutes. Remove from the oven and let cool for 5 minutes.
i. Brush the mooncakes with egg wash again and bake for another 10-15 minutes until golden brown.
j. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
180°C
Serving size:
6 mooncakes
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 43g
Protein: 4g
Substitutions for ingredients:
- Cake flour can be substituted with all-purpose flour.
- Vegetable oil can be substituted with melted butter.
- Golden syrup can be substituted with honey or corn syrup.
Variations:
- Add a salted egg yolk in the center of the lotus seed paste for a savory twist.
- Use different fillings such as red bean paste or taro paste.
Tips and tricks:
- Use a mooncake mold with a removable bottom for easier release.
- Dust the mold with flour before pressing the dough to prevent sticking.
- Brush the mooncakes with egg wash twice for a shiny finish.
Storage instructions:
Store the mooncakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the mooncakes in the oven at 150°C for 5-10 minutes before serving.
Presentation ideas:
Arrange the mooncakes on a platter and garnish with fresh fruit or edible flowers.
Garnishes:
Fresh fruit, edible flowers, or a dusting of powdered sugar.
Pairings:
Serve with hot tea or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the dough is too dry, add a little water.
- If the mooncakes crack during baking, reduce the oven temperature or brush with more egg wash.
Food safety advice:
Store the mooncakes in a clean and dry container to prevent contamination.
Food history:
Mooncakes are a traditional Chinese pastry eaten during the Mid-Autumn Festival. They are often given as gifts to friends and family.
Flavor profiles:
Sweet and nutty lotus seed paste filling with a soft and slightly sweet cake-like exterior.
Serving suggestions:
Serve the mooncakes as a dessert or snack.
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Region: Chinese