My favourite filling for mooncake is lotus seed and red bean paste. This year (covid-19 pandemic) mid autumn festival is on Tue 21 Sep 2021. Below is the quantity/recipe for mini mooncake size (last year I posted quantities for large mooncakes)
INGREDIENTS
Makes approx 12 mini (50g) mooncakes
75g golden syrup
30g oil
10g lye water
150g cake flour
180g lotus seed paste
240g red bean paste
1 x egg yolk
1T water
Potato starch (dusting)
Water (in a spray)
METHOD
Mix the golden syrup, oil and lye water (whisking) in a bowl. Add the cake flour into the bowl and fold/knead until smooth. Cover with glad wrap and rest for 1 hour
Divide the lotus paste into 15g x 12 and roll into balls. Divide the red bean paste into 20g portions, flatten into a disc, place the lotus paste ball into the centre, wrap with the red bean and roll back into a ball shape
Divide rested dough into 20g portions x 12, flatten into a disc, place the red bean ball inside, wrap and roll back into a ball shape
Tip: Wearing plastic gloves helps a lot. You can use a rolling pin to flatten or gently press out on your palm, then wrap the filling ball. You should be able to push the dough around to bridge any gaps, or use spare dough to fill any small cracks and re-roll before the next step which is stamping
Line a tray with baking paper. Place one mooncake ball onto the baking paper. Brush the mooncake stamp with some potato starch. Cover the mooncake ball with the stamp. Push the stamp down (tamping down a few times) and then keeping the lever down, raise the stamp to remove
After pressing all the mooncakes, spray with water to set. Prep glaze of 1 egg yolk mixed with 1T water
Bake at 190C fan forced for 5 mins. Glaze the mooncakes and bake again at 165C for 5 mins. Glaze again and do a final bake again at 165C for 5-10 mins (check colour)
Place in sealed container for 2-3 days before eating. This will allow the skin to develop. It will soften in texture and the colour and print will deepen
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