I combined the red bean paste and lotus paste to make what I refer to as a 'two-toned' mooncake. Other than the traditional sweet red bean paste and lotus paste mooncakes, these days you can find a great combination of different flavoured mooncakes.
Baked Red Bean Lotus Paste Mooncake ~ 2018 ~ 红豆蓮蓉月饼
Ingredients for Dough
- 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
- 420 gm red bean paste (store bought)
- 120 gm lotus paste (store bought)
- 8 gm melon seed kernel, lightly toasted
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 red bean filling to 35 gm each, add in some melon seed kernel. Scale lotus filling to 10 gm each. Wrap the louts filling with the red bean filling. Roll into a ball.
3. Flatten the dough with a rolling pin, wrap a ball of filling inside, roll into a ball .
4. Press the ball of dough into a plunger mould, press out and remove the mould.
5. Place mooncakes onto a parchment lined baking tray, lightly spray on some water.
6. Bake in a preheatd oven @ 180 deg.C for 10 mins., remove from oven and let cool for 15 mins. Then apply egg glaze and bake again for about 10 mins. @ 175 deg.C.
7. Let mooncakes rest ( 回油) for about 3 to 4 days before consuming. (Once the mooncakes are cooled completely, place them in an air-tight container to let the skin soften).
8. Yield : 12 mooncakes
2. Scale red bean filling to 35 gm each, add in some melon seed kernel. Scale lotus filling to 10 gm each. Wrap the louts filling with the red bean filling. Roll into a ball.
3. Flatten the dough with a rolling pin, wrap a ball of filling inside, roll into a ball .
4. Press the ball of dough into a plunger mould, press out and remove the mould.
5. Place mooncakes onto a parchment lined baking tray, lightly spray on some water.
6. Bake in a preheatd oven @ 180 deg.C for 10 mins., remove from oven and let cool for 15 mins. Then apply egg glaze and bake again for about 10 mins. @ 175 deg.C.
7. Let mooncakes rest ( 回油) for about 3 to 4 days before consuming. (Once the mooncakes are cooled completely, place them in an air-tight container to let the skin soften).
8. Yield : 12 mooncakes
Have a pleasant and wonderful Mooncake Festival with your loved ones!
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