Skip to main content
logo
Food Advertising by

White Lotus Paste with egg yolks mini mooncakes ~ 2020 (白莲蓉蛋黄小月饼)

 

These mini  mooncakes are made with white lotus paste, supposedly there is less sugar in this lotus paste.   For pure lotus paste, I was told that the sugar is cooked longer, thus the paste is more brown but for white lotus paste, the sugar content is lesser and the sugar is not cooked so long, hence the colour is lighter.  As these are 50 gm mini ones, I only managed to add in a quarter of salted egg yolk.  Nonetheless  they do taste good especially paired with a cup of piping hot Chinese tea of your choice.



White Lotus Paste with egg yolks mini mooncakes ~ 2020  ( 白莲蓉蛋黄小月饼 )

Ingredients for dough

  • 150 gm superfine flour
  • 90 ml golden syrup
  • 38 ml vegetable oil
  • 2 gm lye water
  • Egg wash - 1 whole egg + 1 tsp water, mix and strain
Ingredients for lotus filling
  • 280 gm white lotus paste
  • 4 salted egg yolks, steamed and cut into quarters
Method for dough
  1. Mix syrup, oil and lye water thoroughly with a handwhisk.
  2. Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.  (You can cover and chill in the fridge, overnight).
  3. Knead lightly on a floured surface.
  4. Weigh out 20 gm of dough, roll into balls and set aside.
Salted egg yolks 
  1. Wash off the egg white, dip in some sesame oil and Rose wine, steam for about 5 mins. on high heat.  Cool, then cut into quarters.
Method for assembling the mooncake
  1. Weigh out 20 gm of lotus paste, wrap a quarter of salted egg yolk, form into balls.
  2. Roll out the dough, wrap the ball of lotus paste, form into a ball and place in a 50 gm plunger mould.  Press and release.
  3. Bake the mooncakes @ 180 deg. C in a preheated oven for about 8 to 10 mins.  Remove, let cool for 15 mins., apply egg wash and bake again for about 3 to 4 mins.
  4. Let cool before putting in a container, covered to wait for 3 days for the cakes to soften before they can be eaten.   (The cakes need to  ' 回油 ' )
  5. Yield :  14 pieces of mini mooncakes.






Comments

Popular posts from this blog

Wool Roll Bread ~ 毛线球面包

  Wool Roll Bread ... its popularity is booming and bursting the seams of Facebook and Instagram.  Every day you see new posts of it, with different ways of making it as well as an endless assortment of fillings to experiment with.  I too have been browsing the internet to research these various methods and their outcomes.  What is it that makes Wool Woll Bread so crazily popular?  To satisfy my curiosity, I tried my hand at making it and was very happy with the results.  I love seeing the bread strands when I pull apart the bread to reveal the meat floss filling and I enjoy how soft and chewy the bread is.  Jump on the bandwagon, folks, you won't regret it! Wool Roll Bread ~  毛线球面包 (adapted from 'here' with adjustments) Ingredients 300 gm high protein flour or bread flour 30 gm sugar 1 tsp seasalt 1 egg  (55 gm or 65 gm) 70 or 80 ml milk 25 gm melted butter Egg wash (1 whole egg + 1.1/2 tsp water to dilute) Meat floss or whatever you wish to use as filling 80 ml warm mil

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Bika Ambon Panggang ~ 印尼糕

Kuih Bika Ambon or Honeycomb cake is an Indonesian dessert and from the outset it looks quite challenging to attempt baking this cake in order to achieve a honeycomb pattern.   There are many recipes online and I also googled for Indonesian recipes and watched the video on youtube.  I was looking for a recipe that is not so complicating but straightforward and I managed to come across Whattocooktoday's blog and found her recipe.  I was very delighted when the cake turned out to be a success.  Thanks, Marvellina!   Bika Ambon Panggang  ~   印尼糕 ( adapted from  'here'  with adjustments)   Ingredients for : - Yeast mixture 2 tsp dry yeast 1 Tbsp plain flour 1 Tbsp sugar 2 Tbsp warm water Coconut Milk 350 ml coconut milk 160 gm sugar 1/2 tsp turmeric powder 10 kaffir lime leaves (tear to smaller pieces) 2 lemon grass, bruised for flavour Cake Batter 180 gm tapioca flour 1/4 tsp salt 5 large eggs   Method Mix the ingredients in the Yeast mixture and set aside to let it ferment.