Happy Mid-Autumn Festival to everyone! 中秋節快樂!
Traditional Lotus Paste Mooncake (傳統中式蓮蓉月餅)
- Self-raising flour 180g
- Golden syrup 100g
- Vegetable oil 40g
- Edible lye water (食用鹼水) 1/2 tsp
- Egg wash 1 egg yolk +1tbsp water
- Lotus paste (for filling) 500g
- Make the pastry first: sieve the flour into a mixing bowl, add edible lye water, oil and golden syrup, use spatular to mix it to form a soft dough, wrap in a food plastic bag, and leave in fridge for about 30minutes.
- Divide the lotus paste into 16 pieces, about 30g each, roll it into a ball shape.
- Divide the pastry dough into 16 pieces, about 20g each, roll it into a ball shape as well, same way of the filling.
- You can see the steps for how to wrap the mooncake from here:
- Preheat the oven into 375°F,190°C/170°C (fan oven) or gas mark 5.
- This time I use an old wooden mooncake mould, the size is about 4.5cm x 4.5cm x 2cm high. But if you can find any of this mould, it doesn’t matter, just make it a ball shape and place on a baking tray with greased parchment, and press down the cake a little bit flatter, it look like cookies.
- If you have the mould, sprinkle little bit of flour into the mould to prevent the cake stick to the mould and let it easy to come out.
- Put the cake inside the floured mould, press down all edges to make the pattern look nice and clear when it come out. Put a tea towel on the table and bang the wooden mould’s left and right corner on the tea towel, the cake will easily come out.
- Arrange on the lined baking tray, leave a certain space between each one, put into the heated oven for about 8 minutes first.
- Take the whole tray out and egg wash the top of each cake, turn the temperature down to 325°F, 170°C/ 150°C (fan oven), or gas mark 3, put it back into the oven for another 12 to 15 minutes, until it turn golden brown, take it out and cool down on a wire rack.
- Let them cool down completely, put them into an airtight container for about 3 days. Then you can serve it, because it will make the cake more moist and soft to eat.
- You can use lots of different kind of filling, like chestnut paste, red bean paste or split mung bean paste, some people put sweet potato paste as well, or you can create what you like, but the filling can’t be too watery.
- Usually I will make it 3 days before the Mid-Autumn Festival, (this year is 30th, September) and let it get moist and softer to eat.