Traditional Lotus Seed Mooncakes
These classic mooncakes feature a rich lotus seed paste filling encased in a tender, golden-brown pastry. They are a traditional treat enjoyed during the Mid-Autumn Festival, often accompanied by tea.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 3 h 20 min
- Porcije
- 8
- Težina
- Teško
Informacije o alergenima: može sadržavati jaja, gluten i kikiriki. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
filling
- 500 glotus seed paste
- 8 komsalted duck egg yolk(neobavezno)
dough
- 150 gall-purpose flour
- 100 ggolden syrup
- 30 gpeanut oil
- 1 žličicalye water
egg wash
- 1 komegg yolk
- 1 žličicawater
Oprema
mooncake mold · plastic wrap · large bowl · wire rack · baking sheet · parchment paper
Postupak
Korak po korak
- 1
In a large bowl, combine the all-purpose flour, golden syrup, peanut oil, and lye water.
Oko 5 min
Napomena kuhara: Mixing by hand ensures a smooth dough.
- 2
Mix until a soft, pliable dough forms, then cover it with plastic wrap and let it rest at room temperature for at least 1 hour.
Oko 1 h
Napomena kuhara: Resting the dough allows the gluten to relax, making it easier to work with.
- 3
If using, prepare the salted duck egg yolks by rinsing them and baking them at 170°C (340°F) for 5-7 minutes, or until they just start to firm up. Let them cool.
Oko 15 min
Napomena kuhara: Baking helps to remove some of the oil and firm the yolks.
- 4
Divide the lotus seed paste into 8 equal portions. If using egg yolks, flatten each portion of lotus paste and wrap it around one baked salted duck egg yolk, sealing to form a ball.
Oko 10 min
Napomena kuhara: Ensure the paste completely covers the yolk to prevent cracking during baking.
- 5
Divide the rested dough into 8 equal portions.
Oko 2 min
Napomena kuhara: Using a kitchen scale ensures even portions for consistent mooncake size.
- 6
Flatten one piece of dough into a thin circle. Place a lotus seed paste ball in the center.
- 7
Carefully bring the edges of the dough up and around the filling, sealing it completely. Roll gently between your palms to smooth the surface and form a perfect ball.
Oko 15 min
Napomena kuhara: Work slowly to avoid tearing the dough.
- 8
Lightly dust a mooncake mold with flour, then press a filled dough ball firmly into the mold. Invert the mold and gently tap it to release the mooncake onto a baking sheet lined with parchment paper.
Oko 10 min
Napomena kuhara: Don't use too much flour in the mold, as it can affect the pattern clarity.
- 9
Repeat for the remaining mooncakes. Chill the formed mooncakes in the refrigerator for 30 minutes.
Oko 30 min
Napomena kuhara: Chilling helps the mooncakes hold their shape better during baking.
- 10
Preheat your oven to 180°C (350°F).
Oko 10 min
- 11
Bake the mooncakes for 8-10 minutes, or until lightly golden. While they bake, whisk together the egg yolk and water for the egg wash.
Oko 10 min
Napomena kuhara: Keep a close eye on them to prevent over-browning.
- 12
Remove the mooncakes from the oven and let them cool for 5 minutes. Brush a thin layer of egg wash over the tops, ensuring not to get too much into the crevices of the pattern.
Oko 7 min
Napomena kuhara: A very thin layer is key for a beautiful sheen; too much will obscure the pattern.
- 13
Return the mooncakes to the oven and bake for another 10-12 minutes, or until they achieve a rich golden-brown color.
Oko 12 min
- 14
Let the mooncakes cool completely on a wire rack. For best flavor and texture, store them in an airtight container at room temperature for 1-2 days before serving.
Oko 2 h
Napomena kuhara: This 'hui you' or 'returning oil' process softens the crust and enhances the flavor.
Pravilno čuvanje
Store mooncakes in an airtight container at room temperature.