AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |
Back to Blog
Mooncake lotus seed paste egg yolk2/29/2024 Lotus seed paste can either be store-bought or homemade. Of course, the most popular filling for traditional mooncake is the delicious creamy lotus seed paste, also known as Lian Rong 莲蓉. We can make mooncakes with just plain lotus paste filling, or lotus paste with single and even double salted egg yolks. Before we can make mooncakes, we have to prepare the mooncake filling first (and Mooncake Golden Syrup too). So, it is time to make some traditional Chinese mooncakes. The Chinese Mid-Autumn festival is just around the corner. Note: This recipe makes 12 mooncakes with salted egg yolks and 8 plain ones.Let’s Make Homemade Lotus Seed Paste (Lian Rong 莲蓉) You will start to see this sheen develop within the first couple of hours. Store the cooled mooncakes in an airtight container for a day, and the skin will develop the glossy finish we associate with traditional mooncakes. The mooncakes will look dry at this point (unlike the glossy sheen of mooncakes from the store). Large wells of egg wash will make your mooncake design less defined.īake for an additional 15–20 minutes until deep golden brown. Brush a thin layer of egg wash onto the mooncakes, making sure there are no large puddles of egg wash. While the mooncakes are baking, prepare the egg wash by whisking together egg yolk and water.Īfter 5 minutes, take mooncakes out of the oven and place on a wire rack. Immediately put the mooncakes in the oven and bake for 5 minutes. This will prevent the mooncakes from cracking when baking. ![]() ![]() Alternatively, you can very gently use a pastry brush to brush a very thin layer of water onto the top of the mooncakes. Using a spray bottle, gently mist the mooncakes with water. Place mooncakes onto a parchment-lined baking sheet. Gently guide the mooncake out of the mould. Flip the mould over and press the mooncake down with the top pressure bar. With the mould facing up, apply gentle pressure to shape the dough ball into the mould cavity. Using a brush, dust mooncake mould with flour. Keep the distribution of dough as even as possible. Turn the opening side up and slowly press together to close the opening, covering all surfaces of the filling. If dough cracks, reshape it and patch any holes with reserved dough. Carefully use the parchment paper to fold the dough onto the filling so it wraps around the filling. Put one ball of taro filling at the centre of the rolled-out dough. Roll out dough ball between two pieces of parchment paper into a 4-inch round. Lightly dust mooncake wrapper dough balls with flour. Repeat for remaining portions of filling. ![]() Close top and reshape into a ball, trying to make sure egg yolk is as centred as possible. Insert one salted duck egg yolk into well. Take one of the taro balls and make a deep well in the middle. Keep any leftover dough to use for mending when dough cracks during shaping process. If using salted egg yolks, the combined taro filling and salted egg yolk should add up to 35 grams. Weigh out 35-gram scoops of taro filling and gently shape each portion into balls. Ingredients For the taro coconut filling:ĩ00 grams taro and/or purple yam, steamedġ2 cooked salted duck egg yolks (can omit and use more taro filling for mooncakes)ġ40 millitres golden syrup (you can substitute honey, but mooncakes will be less golden) Instead of a traditional lotus seed filling, these mooncakes are made with a creamy taro and centre, but they still feature a salted egg yolk centre. The salted egg yolk is slightly sweetened by the lotus seed filling and is the perfect combination of sweet and savoury. A salted duck egg yolk in the centre of the mooncake represents the full moon on Mid-Autumn. I did not develop an appreciation for the rich and intense lotus seed filling until I got older.Ī mooncake is not what we normally associate with the word “cake.” It is a puck-sized dessert of an intensely rich and earthy lotus seed paste baked inside a thin, soft crust. When I was younger, I ate mooncakes just for the salted egg yolk centre. After family dinner on the night of the festival, I would walk over to friends’ houses to play with paper lanterns. Growing up, my Mid-Autumn Festivals were filled with paper lanterns and mooncakes. Mid-Autumn Festival is one of my favourite holidays, and this year it falls on September 21.
0 Comments
Read More
Leave a Reply. |