Cantonese Lotus Seed Paste Mooncakes
This Cantonese-style lotus seed paste mooncake was made to suit my daughter's taste, with Oreo cookie crumbs added to the lotus seed paste filling for a delightfully different flavor.
Ingredients
all-purpose flour
200g (crust)
golden syrup
140g
corn oil
45g
lye water (kansui)
5g
lotus seed paste filling
460g
Oreo sandwich cookies
50g
Instructions
1
Step 1
Ingredients: 200g all-purpose flour, 140g golden syrup, 5g lye water, 45g corn oil, 460g lotus seed paste, 50g Oreo cookies.
2
Step 2
Add the lye water to the golden syrup and stir well, then add the corn oil and mix until combined.
3
Step 3
Stir until the oil is fully incorporated into the syrup, creating an emulsified mixture.
4
Step 4
Sift in the all-purpose flour.
5
Step 5
Mix well, then put on disposable gloves and knead by hand into a smooth dough. Place in a plastic bag and let rest at room temperature for at least 2 hours.
6
Step 6
Remove the cream filling from the Oreo cookies, place them in a plastic bag, and crush with a rolling pin.
7
Step 7
Mix the cookie crumbs and lotus seed paste thoroughly until combined.
8
Step 8
Using a 75g mold: divide the filling into 50g portions and the dough into 25g portions each (I ran out of lotus seed paste, so I used two portions of date paste filling instead).
9
Step 9
Take a portion of dough, flatten it in your palm, and place a portion of lotus seed paste filling in the center.
10
Step 10
Use the webbing between your thumb and index finger to slowly push the dough up around the filling until it closes into a ball.
11
Step 11
Once rounded, roll it in starch to coat lightly.
12
Step 12
Brush off any excess starch and place into the mooncake mold.
13
Step 13
Press the mooncake mold down gently and evenly, then push directly onto a baking tray.
14
Step 14
Once all are formed, lightly and evenly mist with water and let sit for a few minutes.
15
Step 15
Preheat the oven to 200°C (392°F). Place on the middle rack and bake for 7–8 minutes, then remove and brush with a thin layer of egg yolk wash (one egg yolk mixed with one teaspoon of water).
16
Step 16
After brushing with the egg yolk wash, return to the oven at 180°C (356°F) and bake for 15 minutes. Let the mooncakes cool completely before sealing them in an airtight bag; the oil will return to the surface after 1–2 days at room temperature.
17
Step 17
Done!
