Mini Lotus Mooncakes ????????

Among so many varieties of mooncakes, i still prefer this classic and traditional baked mooncake. Last week i made some for my children who prefer without salted egg yolk and i made into mini size, handy to eat.

Mini Lotus Mooncakes ????????

*makes 25 mini mooncakes

Pastry

325g Hong Kong Flour or super fine flour

225g Golden syrup or Special mooncake syrup

75g cooking oil or peanut oil

1/2tsp alkaline water

Method

1. Mix syrup, peanut oil and alkaline water in a mixing bowl, set aside to rest for 2hrs.

2. Mix syrup mixture with flour, mix till form soft dough. Cover and rest overnight in room temperature.

3. Divide dough into 25g each, roll into ball.

Filling

600g lotus paste

60g melon seeds, toasted

Method

1.      Add melon seeds with lotus paste, combine well.

2.      Divide lotus paste into 25g each, roll into ball

Egg wash- 1 egg yolk + 1tsp milk (lightly whisk to combine)

To assemble mooncake

1. Flatten the pastry ball and place a lotus paste filling in the centre, wrap and seal the dough slowly by pushing them until totally cover the whole filling, slightly shape into ball again.

2. If you are using wooden mooncake mould, lightly flour the mould, knock out excess flour. If you are using plastic mooncake mould, don�t need to dust flour.

3. Place a mooncake ball into the mould and flatten the base with your palm.

4. Overturn the mould to tip the mooncake out by tapping the sides against the table lightly if needed. Place mooncakes on a lined baking pan.

5. Bake at a pre-heated oven at 180c for 7mins.

6. Remove mooncakes from oven and set aside to cool for at least 15mins.

7. Apply egg wash on the whole mooncake and bake at preheated oven at 170c for 15-20mins or until golden brown.

8. Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after 3-4 days in room temperature as to soften the mooncake skin.

               Recipe by Sonia a.k.a Nasi Lemak Lover