Скачать или смотреть Cantonese Style Mini Mooncakes 🥮🏮

Traditional Cantonese Style Mini Mooncakes with lotus paste and salted egg yolk are a popular treat during the Mid-Autumn Festival. If you're aiming for the traditional mooncakes, here's a step-by-step guide on how to create them.🥮🏮

(Make 15 mini mooncakes)
(Mooncake depends on the size of the mould)
In this recipe I use 50g mooncake mould

Mooncake pastry dough:
100g golden syrup
30g peanut oil / vegetable oil
1 tsp Iye water / alkaline water
170g cake flour

Mooncakes filling:
1 package lotus paste (store bought)
8 salted egg yolks
(180c bake for 8-10 minutes, then cut into half.)

Egg wash:
1 egg yolk + 3 tbsp water

Method:
1.) In a mixing bowl, add in the golden syrup, oil and alkaline water.

2.) Mix well combine, then add in the cake flour. Mix until a dough has formed. Cover and let it rest at room temperature for 30 minutes.

3.) Weigh and divide the lotus paste with salted egg yolk. First place the salted egg yolk on the scale, then add the lotus paste. The total weigh is 50grams.

4.) Wrap the lotus paste with salted egg yolk. Cover with cling wrap and place in the fridge until use.

5.) Weigh and divide the mooncake pastry dough into 15 grams each. Cover with damp cloth to prevent the dough from drying.

6.) Flatten the mooncake pastry dough and enclose a filling ball inside. Let the mooncakes cool in the fridge for at least 30 minutes. The purpose of this step is to make sure the pattern on top holds in the oven.

7.) 165c bake the mooncakes for 5 minutes. Let it cool for 5 minutes. Then brush lightly on top with the egg wash.

8.) Put them back in the oven bake for 10 minutes or till golden brown.

9.) Let it cool completely. Once cooled, keep them into an airtight container and put in the fridge. These mooncakes are best enjoyed 2-3 days later. The skin will softer and the flavor is better this way.

Note:
1.) Coat the mould with a light layer of flour. Shake out the excess.This will help the mooncake to release easily from the moulds.

2.) Brushing egg wash on top of the mooncakes is a must, because it give mooncakes a beautiful golden shine. Brushing the sides of the mooncakes is totally optional.

3.) In this recipe I use store bought white lotus paste. Definitely there will be leftover, remember to keep it in the refrigerator for longer lasting.

4.) Store mooncakes in an airtight container for up to a month in the fridge.

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