A new style of moon cakes that everyone loves... to welcome a warm Mid Autumn Festival!😍
Lotus Flower Baked Mooncakes (125g mould)*without lye water
Ingredients:
A. Sugar syrup:
300g Sugar
520 ml Water
2 tsps Lemon juice
1/3 tsp Salt
Method:
- Dissolve the ingredients over low heat for about 40-50 minutes.
- The finished product is about 360-390ml of sugar water.
- Let cool in the bottle, keep airy.
B. Filling:
4 pcs Salted Egg yolks
Use 500g red bean / Lotus paste or other filling as you like.
30g Melon seeds(toasted)
*Mix the toasted melon seeds with lotus paste/ red bean paste.
~Weigh each ball of filling together with salted egg yolk 80g
C. Mooncake skin:
100g All-purpose flour
65ml Sugar syrup
12ml Vegetable oil
Colouring: Dark Black Chocolate powder 2g, Purple Sweet Potato Powder 3g and Matcha powder 2g.
* I made 2 batches: Each batch divided into 4 portions. Each dough mix with colouring and knead well. Set aside.
Method:
- Cooking oil and sugar syrup mix well.
- Pour in the sugar syrup mixer into flour and mix well.
- Add the coloring to each and mix well.
- Wrap the dough in cling wrap for 30 minutes to rest. The finished product is about 175g.
- Divide the dough each 45g. Roll the dough slightly flat and then put the filling in the centre then wrap it and seal.
- Dab a little flour on the dough, then push the dough into the mold. Gently take out the dough. Leave the rest in a cool place while preparing the shaping step.
- Decorate the flowers onto dough.
- Preheat oven 160C
- First baking: 7 minutes. Place in the lower middle of the oven.
- After 7 minutes, take out spray water to keep the cake moist.
- Second baking: 10 minutes
- Take out spray water again.
- Last baking for 5-8 minutes.
- Let cool the baked mooncakes completely.
- Keep in a container and leave for 2-3days to allow the mooncakes to get moist.
Happy Baking!
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