MOONCAKE LOTUS 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:

• Mooncake crust materials are ready
• Invert syrup and liquid water in the same bowl
• After mixing, pour in corn oil; after mixing, the color of the syrup will lighten slightly
• Pour in moon cake powder
• First use a spoon to stir into a dough, and then knead it into a smooth dough, which is mooncake dough, and then put it in a fresh-keeping bag to wake up for an hour before using
• Salted egg yolk into the plate
• Put it in a pot and steam for 15 minutes on high heat, then pour out the excess water and oil in the dish, let it cool thoroughly before use
• Weigh with an electronic scale, divide the lotus paste filling into 20 pieces, 25 grams each; the egg yolk is also ready
• Take a lotus paste filling, press flat, put an egg yolk in the middle
• Wrap the egg yolk in the lotus paste filling, squeeze it tightly and close it into a ball
• 20 lotus seed egg yolk fillings are processed in order
• Weigh the mooncake crust dough after 1 hour into 20 pieces, 15 grams each and round them separately; the lotus seed paste and egg yolk filling is also ready
• Put a little corn oil into a small bowl, and an appropriate amount of flour into a plate; take a small moon cake dough, smear a little corn oil on the palm of your hand, and press the dough flat; if you wear disposable gloves, the oiling step can be omitted
• Take a stuffing ball and place it in the middle of the dough
• Press the top of the stuffing ball with the thumb of your right hand, and gently hold the dough and stuffing ball with the tiger's mouth in your left hand; press the thumb of your right hand while turning your left hand to gradually wrap the stuffing ball in the dough
• The dough wraps the stuffing ball in it completely and seals it
• Adjust the rounded mooncake ball to an oval shape, roll it in flour, and lightly dip it in flour.
• Place the dough ball in the moon cake mold and press the surface flat with your fingers
• Place the mold and the dough ball on the non-stick baking pan, press firmly with the left hand, press down firmly with the right hand twice, and then gently lift it, the mooncake green body will fall on the baking pan completely
• Finish all the moon cakes in turn; when making the fourth from the bottom, start to preheat the oven and heat up and down at 200 degrees for 5-10 minutes
• Before the mooncakes are put into the oven, spray a layer of water on the surface; put them in the oven, 200 degrees, up and down, and bake for 5 minutes
• After 5 minutes, the mooncake is shaped, take it out, lightly dip a brush in the egg liquid, and lightly wipe the surface of the mooncake
• After 5 minutes, the mooncake is shaped, take it out, lightly dip a brush in the egg liquid, and lightly wipe the surface of the mooncake
• The mooncakes a day later, the skin becomes soft after returning to the oil
• Thin-skinned stuffing, golden egg yolk exudes an alluring breath