Lotus Paste Mooncake
A signature specialty of Guangzhou’s Lianxiang Lou, these lotus seed mooncakes feature a thin crust, generous sweet filling that is tender and smooth, with a rich, distinct lotus seed aroma.
Ingredients
pastry dough
1.25 kg
lotus seed paste
6.5 kg
egg (for brushing surface)
150 g
water (for brushing surface)
to taste
Instructions
1
Step 1
Prepare 40 portions each of pastry dough and lotus seed paste filling.
2
Step 2
Press the pastry dough into flat, round thin sheets, add the lotus seed paste filling, wrap into a round shape, then use a wooden mooncake mold to stamp the cake. The cake blank should have sharp edges and clear patterns.
3
Step 3
Place the cake blanks on a baking tray, brush the surface with clean water to moisten the pastry and ensure even heating.
4
Step 4
Place in the oven and bake until pale yellow. Take out, brush with egg wash, then return to the oven and bake until golden brown. Let cool before serving.
