How to Make Mini Lotus Paste Mooncakes

Mid-Autumn Festival is fast approaching. The best way to celebrate is to enjoy the day with a traditional baked mooncake with salted egg yolk or yolks of course. This combination tastes just heavenly.

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How to Make Mini Lotus Paste Mooncakes Recipe
25 Steps
Ingredients
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1
 Start by preparing mooncake skin dough. First, whisk together golden syrup, groundnut oil and alkaline water until they are thoroughly blended. Then add in flour.

Start by preparing mooncake skin dough. First, whisk together golden syrup, groundnut oil and alkaline water until they are thoroughly blended. Then add in flour.

2
Using a spatula, mix and fold in the flour until a soft and sticky dough is formed. Cover with cling wrap and set aside at room temperature for 30 minutes before working on it.

Using a spatula, mix and fold in the flour until a soft and sticky dough is formed. Cover with cling wrap and set aside at room temperature for 30 minutes before working on it.

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3
Then, divide and weigh the mooncake skin dough into 25g each.

Then, divide and weigh the mooncake skin dough into 25g each.

4
Be sure to cover the mooncake skin dough with cling wrap to prevent them from drying.

Be sure to cover the mooncake skin dough with cling wrap to prevent them from drying.

5
Meanwhile, prepare the other mooncake fillings. Crack whole salted eggs and retain the egg yolks. Lightly rinse to clean off a firm around the yolk and wipe off excess water with kitchen towel.

Meanwhile, prepare the other mooncake fillings. Crack whole salted eggs and retain the egg yolks. Lightly rinse to clean off a firm around the yolk and wipe off excess water with kitchen towel.

6
Then, bake the salted egg yolks in a preheated 175 degree C oven for 5 minutes and set aside to cool.

Then, bake the salted egg yolks in a preheated 175 degree C oven for 5 minutes and set aside to cool.

7
Next, toast melon seeds for 5 minutes and remove to cool.

Next, toast melon seeds for 5 minutes and remove to cool.

8
Once cooled, combine and mixed well the melon seeds into lotus seed paste prepared earlier. Then, roll the combined lotus seeds paste into a log and cut into smaller pieces.

Once cooled, combine and mixed well the melon seeds into lotus seed paste prepared earlier. Then, roll the combined lotus seeds paste into a log and cut into smaller pieces.

9
Using a weighing scale, divide the lotus seeds paste into 30g each. And we're ready to assemble the mooncakes!

Using a weighing scale, divide the lotus seeds paste into 30g each. And we're ready to assemble the mooncakes!

10
To assemble, press down to flatten a lotus seed paste ball and wrap one salted egg yolk in it. Gather the edges around the part between your thumb and index finger.

To assemble, press down to flatten a lotus seed paste ball and wrap one salted egg yolk in it. Gather the edges around the part between your thumb and index finger.

11
Then, roll it into a ball. Continue to do the same for the rest of the lotus seed paste portions to make filling balls.

Then, roll it into a ball. Continue to do the same for the rest of the lotus seed paste portions to make filling balls.

12
Next, flatten one portion of the skin dough and place one filling ball in the middle.

Next, flatten one portion of the skin dough and place one filling ball in the middle.

13
Flip over and then wrap the edge evenly around the filling ball.

Flip over and then wrap the edge evenly around the filling ball.

14
Flip over again and gently but firmly push the skin dough around the filling using the palm of your hands. Roll it again into a ball. Continue to wrap the rest of filling with the mooncake skin dough.

Flip over again and gently but firmly push the skin dough around the filling using the palm of your hands. Roll it again into a ball. Continue to wrap the rest of filling with the mooncake skin dough.

15
Next, prepare to mould the mooncakes. Lightly  brush a mooncake mould with flour.

Next, prepare to mould the mooncakes. Lightly brush a mooncake mould with flour.

16
Then roll the mooncake into a longer ball with the palm of your hands. This will make it easier to place into the mooncake mould.

Then roll the mooncake into a longer ball with the palm of your hands. This will make it easier to place into the mooncake mould.

17
Carefully place the mooncake into the mould and place the mould on a floured surface. Press the handle down to impart the design. Press until you can't move it any further.

Carefully place the mooncake into the mould and place the mould on a floured surface. Press the handle down to impart the design. Press until you can't move it any further.

18
Then pull the handle up and release the mooncake and we're done. Repeat to do the same for the rest of the round mooncake balls.

Then pull the handle up and release the mooncake and we're done. Repeat to do the same for the rest of the round mooncake balls.

19
Arrange the moulded mooncakes on a baking tray.

Arrange the moulded mooncakes on a baking tray.

20
Bake the mooncakes in a preheated 190 degree C oven until the mooncake skin toughens and the edges of the mooncakes start to turn golden, about 10 minutes.

Bake the mooncakes in a preheated 190 degree C oven until the mooncake skin toughens and the edges of the mooncakes start to turn golden, about 10 minutes.

21
Remove the mooncakes from the oven to cool for 15 minutes. Then lightly brush a thin layer of egg yolk wash over the pattern on the top of mooncakes.

Remove the mooncakes from the oven to cool for 15 minutes. Then lightly brush a thin layer of egg yolk wash over the pattern on the top of mooncakes.

22
Place the mooncakes back in the oven and bake for another 8 to 10 minutes until the mooncakes turn golden brown. And we're done!

Place the mooncakes back in the oven and bake for another 8 to 10 minutes until the mooncakes turn golden brown. And we're done!

23
Remove from oven and let mooncakes cool on the tray for about 5 minutes.

Remove from oven and let mooncakes cool on the tray for about 5 minutes.

24
Then transfer the baked mooncakes to cool completely on wire rack before storing them in an airtight container.

Then transfer the baked mooncakes to cool completely on wire rack before storing them in an airtight container.

25
Mooncakes can be served after 24 hours and they will look and taste better after 3 days. For more visit http://www.huangkitchen.com/mini-baked-lotus-paste-mooncakes/

Mooncakes can be served after 24 hours and they will look and taste better after 3 days. For more visit www.huangkitchen.com/mini-bakā€¦

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