LOTUS SEED MOONCAKE RECIPES

Steps:

• First, prepare the lotus seeds by soaking them in water for 6-8 hours. When they become soft, break each seed in half with your fingers. If you find sprouts between halves, remove them.
• Place soaked lotus seeds in a cooking pot and cover with water. Bring to a boil; then reduce the heat to low. Cover and simmer for 2 hours, until the water becomes milky and the lotus seeds start falling apart.
• Transfer cooked lotus seeds and their liquid to a blender, and pulse until smooth and velvety. Then, transfer this mixture into a non-stick skillet and warm up over medium heat.
• Add the vegetable oil gradually one-third at a time, and stir constantly until absorbed. Then, add salt and caster sugar and stir until the sugar dissolves completely. If you prefer a saltier filling, increase the amount of salt. Keep stirring until the paste thickens and the liquid evaporates. The paste is ready when it reaches a dough-like texture. Transfer it to a plate and leave to cool.
• Meanwhile, prepare the mooncake dough. Put the dietary alkali in a large bowl and mix with 1/2 tsp water until dissolved. Add honey and groundnut oil and whisk until blended. Then, fold in the flour using a spatula until soft and sticky dough is formed.
• Transfer the dough to a large piece of plastic wrap, wrap it up and leave to rest at room temperature for 1-2 hours.
• Crack the salted eggs one by one into a small bowl. Gently fish out the egg yolk with a slotted spoon or a mesh spoon and transfer to a big bowl filled water to remove the remains of egg whites. Strain the yolks, gently dry with a paper towel, and arrange on a plate.
• Now, assemble the mooncakes. For a 50g (1.75 oz) mooncake, the total weight of filling (egg yolk + lotus seed paste) should be 35g (1.2 oz). For instance, for a 15g (0.5 oz) egg yolk, you will need 20g (0.7 oz) of lotus seed paste. First, measure the weight of each yolk on a kitchen scale. Then, add enough lotus seed paste, so the total weight is 35g (1.2 oz).
• Roll each portion of lotus seed paste into a ball, then press it in the palm of your hand to form a flat disc. Place a salted egg yolk in the middle, and gently gather the edges of the lotus seed paste using your thumb and index finger, so the paste envelopes the egg yolk. Roll into a ball and repeat with the remaining egg yolks and lotus seed paste portions.
• Now, divide the dough into 15g (0.5 oz) portions. The amount of dough from this recipe is enough for 20 mooncakes, so be precise. Arrange the portions of dough on a clean plate, take one, and cover the rest with plastic wrap.
• Lightly flour your hands. Roll one portion of dough into a ball, then press with the palm of your hand to get a flat disc. Place the filling ball in the middle and gently stretch the edges of the dough using your thumb and index finger, so the dough wraps the filling completely. Seal the edges on the top, so the seam is invisible and roll into a ball. Repeat with the remaining portions of dough and filling balls and lightly flour each mooncake-to-be.
• Preheat the oven to 180°C/350°F. Line a baking tray with parchment or a silicone baking sheet.
• While the oven is heating up, shape the mooncakes using a mooncake press. Roll each mooncake into an elongated ball which fits the opening of your mooncake press. Gently place the mooncake into the press, and press down on a baking tray. Leave enough room between mooncakes. Place the baking tray in the oven and bake for 5 minutes.
• In the meantime, make the egg wash by whisking 1 egg yolk with 1 tbsp of egg white. After 5 minutes of baking, lightly brush each mooncake with some egg wash. Return the mooncakes to the oven and bake for another 15 minutes.
• Cool the mooncakes on a wire rack to a room temperature. Then, transfer the mooncakes into a food container and seal well. Let them stand for 1-2 days to become soft and moist, and then serve.

Steps:

• For the lotus paste: Place the dried lotus seeds in a medium bowl and cover with plenty of room temperature water. Let the seeds soak and rehydrate for at least 6 hours, and preferably overnight.
• Rinse the lotus seeds under cold water, then split them in half to remove and discard the green sprout in the center (they are very bitter). Transfer the seeds to a large pot and fill with plenty of water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until the seeds are tender enough to smash with a fork, about 1 hour. Drain well, then transfer the seeds to a food processor while they are still warm, add 3/4 cup sugar and puree until very smooth. (Add 1 to 2 tablespoons water if necessary to get a very smooth texture). Strain through a fine mesh sieve into a medium bowl. 
• Melt 1 tablespoon vegetable shortening and the remaining 2 tablespoons sugar in a medium nonstick skillet over medium-high heat, then cook until caramelized and deep golden, about 5 minutes. Add the lotus puree and cook, stirring continuously, until most of the moisture has been cooked out and the puree is similar in texture to thick mashed potatoes, 6 to 8 minutes. Add the remaining 1/3 cup vegetable shortening, then continue to cook, stirring continuously, until all of the shortening has fully incorporated and the paste is very thick, glossy and pulls away from the sides of the pan, about 6 minutes more. (The final lotus paste should be amber brown in color and almost stretchy in texture.) Transfer to a medium bowl and let cool completely. 
• For the mooncake dough: Meanwhile, whisk together the golden syrup, alkaline water and vegetable oil in a large bowl until combined. Add the cake and all-purpose flours, then stir with a wooden spoon until a shaggy dough forms. Gently knead the dough until it comes together completely, then wrap in plastic wrap and set aside to rest, about 45 minutes. 
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 
• Divide the lotus paste into 12 equal pieces (each about 2 1/2 tablespoons) and roll into golf ball-size balls. Place on a plate and chill in the refrigerator, 20 to 30 minutes. The colder the balls, the easier it will be to shape the mooncakes.  
• Roll about 1 tablespoon of the mooncake dough into a ball, then place between 2 pieces of parchment paper that have been lightly dusted with flour. Use a rolling pin to flatten the dough to about 1/8 inch thick and 3 1/2 to 4 inches wide. Place one of the lotus paste balls in the center of the dough, and shape the dough around it, pinching the edges to seal. Roll the ball in your hands to smooth the exterior. 
• Place the assembled ball in a plastic 2-inch wide miniature mooncake press mold, then turn the press upright on your work surface. Press the plunger down until you feel resistance, then lift the mooncake mold off the table and use the plunger to carefully press the mooncake out. Transfer to the prepared baking sheet, then refrigerate while you make the remaining mooncakes in the same manner. 
• Bake the mooncakes until the tops are no longer shiny and the dough has just set, 10 to 12 minutes. Let cool 10 minutes. Whisk the egg together with a splash of water in a small bowl, then brush over the tops and sides of each mooncake. Return to the oven and bake until deep golden brown, 10 to 15 minutes more. Let cool on the baking sheet 10 minutes, then transfer to a rack to cool completely. Enjoy fresh or store in an airtight container for 2 days (they'll get shinier as they sit).