Traditional moon cake or the Cantonese-style moon cake is the most commonly seen type of mooncake in North America. It consists of a thin, tender skin enveloping a sweet and a rich thick filling of lotus seed paste.
I made each moon cake about 100g, so we can have more substantial bites. =)
Raw Material:
- flour 500g,
- syrup 350g,
- oil (lard) 150g,
- salt 5g,
- Potassium carbonate 10g,
- Lotus Seed Paste and Jujube Paste moon cake fillings 2kg
Step-by-Step Instruction :
- Blend potassium carbonate, syrup, salt and oil altogether; stir well.
- add the cake flour, mix well and cover with plastic wrap for 1 hour.
- Lotus seed paste 80g as stuffing (I packed a few grains of pork meat as well). Use 30g of dough, to wrap around the stuffing
- Apply some flour onto the press; press the cakes into molds and release them.
- Preheat oven to 175°C / 347°F, spray some water on the surface of moon cakes, and bake for 20 minutes (After baking for 5 min, take cakes out and brush cakes with egg mixture; then, put the moon cakes back to oven and keep baking for 15 minutes).
* You may use Jujube paste (Zaoni walnut) as stuffing, or even blend it with lotus seed paste, according to you preference.
