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.