Ingredients with Measurements:
- 200g lotus seed paste
- 100g golden syrup
- 60g vegetable oil
- 1/2 tsp alkaline water
- 200g cake flour
- 1/2 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, and vegetable oil. Mix well.
b. Add alkaline water and mix until well combined.
c. In a separate bowl, sift cake flour and baking powder together.
d. Add the flour mixture to the lotus seed paste mixture and mix until a smooth dough forms.
e. Divide the dough into 50g portions and roll them into balls.
f. Flatten each ball and place a ball of lotus seed paste in the center.
g. Wrap the dough around the filling and shape it into a ball.
h. Press the ball into a mooncake mold and press firmly to imprint the design.
i. Preheat the oven to 180°C.
j. Mix egg yolk and water together to make an egg wash.
k. Brush the mooncakes with egg wash.
l. Bake for 15-20 minutes or until golden brown.
m. Let the mooncakes cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 180°C.
Serving size:
Makes 6 mooncakes.
Nutritional information:
Calories per serving: 280
Total fat: 11g
Saturated fat: 2g
Cholesterol: 20mg
Sodium: 40mg
Total carbohydrates: 42g
Dietary fiber: 1g
Total sugars: 20g
Protein: 3g
Substitutions for ingredients:
- You can use any type of vegetable oil instead of the specified oil.
- You can use any type of flour instead of cake flour.
Variations:
- You can add chopped nuts or dried fruits to the lotus seed paste filling.
- You can use different types of filling, such as red bean paste or salted egg yolk.
Tips and tricks:
- Make sure to press the mooncake dough firmly into the mold to imprint the design.
- Let the mooncakes cool completely before serving to prevent the filling from oozing out.
Storage instructions:
Store the mooncakes in an airtight container at room temperature for up to 5 days.
Reheating instructions:
You can reheat the mooncakes in the oven at 180°C for 5-10 minutes.
Presentation ideas:
Arrange the mooncakes on a platter and garnish with fresh fruits or flowers.
Garnishes:
Fresh fruits or flowers.
Pairings:
Serve the mooncakes with Chinese tea.
Suggested side dishes:
None.
Troubleshooting advice:
- If the mooncakes crack during baking, it may be due to the dough being too dry. Add a little more oil to the dough to make it more pliable.
- If the mooncakes are too soft, it may be due to the dough being too wet. Add a little more flour to the dough to make it firmer.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing the mooncakes. Store the mooncakes in an airtight container to prevent contamination.
Food history:
Mooncakes are a traditional Chinese pastry eaten during the Mid-Autumn Festival, which falls on the 15th day of the eighth lunar month.
Flavor profiles:
The lotus seed paste filling is sweet and nutty, while the mooncake dough is slightly sweet and has a soft, crumbly texture.
Serving suggestions:
Serve the mooncakes as a dessert during the Mid-Autumn Festival.
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Region: Chinese