Mooncakes are on sale again as the Mid-autumn Mooncake festival is not too far away. As we are going through a rather tough time because of the Covid 19 pandemic, many mooncakes can be bought online saving the hassle of going out and having to endure long queues with appropriate social distancing at popular venues selling mooncakes. I managed to get some lotus paste and here I'm sharing with you my post of this simple Lotus Walnut Mooncakes.
Lotus Walnut Mooncakes (2021) ~ 莲蓉核桃月饼
Ingredients for Filling
- 320 gm lotus paste (store bought)
- 40 to 50 gm walnuts, lightly roasted, chopped
Method
- Mix the chopped walnuts with the lotus paste and form balls of approx. 25 gm for a 50 gm mould and 40 gm for a 75 gm mould.
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.
Method
- 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. (preferably overnight in the fridge).
- Scale dough to 25 gm each. Roll into a ball.
- Flatten the piece of dough with a rolling pin, wrap a ball of filling inside, roll into a ball.
- Press the ball of dough into a plunger mould, press out and remove the mould.
- Place mooncakes onto a parchment lined baking tray. lightly spray on some water.
- Bake in a preheated oven @ 180 deg.C for 10 mins., remove from the oven and let cool for 15 mins.
Then apply egg glaze and bake again @ 175 deg. C for about 10 mins. - Let mooncakes rest ( 回油) for about 3 to 4 days before consuming. (Once the mooncakes are cooled, keep them in an airtight container to let the skin soften).
- Yield : 12 mooncakes with a 75gm mould. 14 mooncakes with a 50 gm mould
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