Skip to main content

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.






Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more