Chinese Moon Cakes
Ingredients
- For the filling
- 2 cans Lotus seed paste
- ½ cup finely ground Pistachio
- Food coloring (upon need)
- For the dough
- 4 cups Pastry flour
- ½ cup
- 3 tsps Baking powder
- ½ tsp salt
- 3 eggs
- ½ cup sugar
- ½ cup Glucose syrup
- 1 egg yolk
Preparation steps
For the filling, mix the lotus seed paste with pistachio, add food coloring as desired.
For the dough: Mix the flour, milk powder, baking powder, and salt together in a bowl. Beat the eggs with sugar on medium speed with an electric mixer until fluffy. Blend in the glucose. Stir in the flour mixture and knead until the dough is smooth and supple. Divide the dough in half, shape into two rounds, and cut each round into equal 12 pieces. Round each piece into a ball, then roll out the balls into circles about 10 cm (6 inches) in diameter.
Add 2 tsp of filling in the center of each circle. Fold the dough up around the filling, and pinch the edges together to seal. Sprinkle the moon cakes with flour and, one at a time, put them in a moon cake form, pressing them to seal the cakes and press a pattern into the dough. Hit the form on the work surface so the cake drops out. Place on a baking sheet. Repeat with the remaining cakes. Beat the egg yolk with a little water to make an egg wash and brush evenly over the cakes. Bake in an oven preheated to 190°C (approximately 375°F) for about 30 minutes, until golden brown. Let cool on wire racks.
To serve, garnish with lotus petals.
