Lotus with Ferrero Rocher mooncake ~ 2015

When I saw a mooncake post with Ferrero Rocher on My Little Space's blog, last year,  I was very much taken in by Kristy's idea.  The Ferrero Rocher will be a very good 'stand in' for a salted egg yolk and I'm sure that the lotus paste with some nutty chocolate will be a good combination too.

Recipe for Lotus with Ferrero Rocher Mooncake ~ 2015

Ingredients

• 150 gm superfine flour
• 90 ml golden syrup
• 38 ml vegetable oil
• 2 gm alkaline water
• Egg glaze - 1 whole egg, beaten and strain.

Filling

• 600 gm lotus paste
• 6 Ferrero Rocher (about 20 gm each)

Method

1. Use a handwhisk to mix  the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flour. Mix lightly to form a dough.  Cover and let rest for a few hours.  (I let it rest for 4 hours).
2. Scale dough to 50 gm each, roll into a ball.
3. Scale filling to 100 gm each, wrap a Ferrero Rocher inside the ball of filling.
4. Flatten the piece of dough with a rolling pin, wrap a ball of filling inside, roll into a ball.
5. Press the ball of dough inside a plunger mould of 170 gm, press out and remove the mould
6. Place mooncakes onto a parchment lined baking tray. lightly spray on some water.
7. Bake in a preheated oven @ 180 eg.C for about 180 deg.C for  20 mins., remove from oven and let cool for 15 mins.  Then apply egg glaze and bake again for about 7 mins. @ 175 deg.C.
8. Let mooncakes rest  ( 回油) for about 3 to 4 days before consuming.
9. Yield :  6 mooncakes.

Please feel free to take a look at my other baked mooncake recipes below :-

Traditional Mixed Nuts Mooncakes
Mixed Nuts and Meat Floss Mooncakes
Baked Chocolate Mooncakes