Daily Archives: October 3, 2017
Here is a traditional recipe for the Mid-Autumn Moon Cake
Filling:
- 1 can (17-1/2 ounces) lotus seed paste
- 1/4 cup finely chopped walnuts
Dough:
- 4 cups all-purpose flour
- 1/2-cup non-fat dried milk powder
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 1/2 cup solid shortening, melted and cooled
- 1 egg yolk , lightly beaten
- Mix lotus seed paste and walnuts together in a bowl; set aside.
Sift flour, milk powder, baking powder, and salt together into a bowl. In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored. Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon. Add melted shortening; mix lightly. With a spatula, fold in flour mixture. Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny. Divide dough in half; roll each half into a log. Cut each log into 12 equal pieces.
To shape each moon cake, roll a piece of dough into a ball. Roll out on a lightly floured board to make a 4-inch circle about 1/8-inch thick. Place 1 tablespoon of lotus seed paste mixture in center of dough circle.
Fold in sides of dough to completely enclose filling; press edges to seal. Lightly flour inside of moon cake press with 2-1/2 inch diameter cups. Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold. Bang one end of mold lightly on work surface to dislodge moon cake. Place cake on ungreased baking sheet. Repeat to shape remaining cakes. Brush tops with egg yolk.
Bake in a preheated 375 degree F. oven for 30 minutes or until golden brown. Transfer to a rack and let cool. Makes 2 dozen
Copyright Yan Can Cook, Inc. 1991.
- 1/4 cup sugar
- 2 egg yolks
- 1/2 cup salted butter
- 1 cup all-purpose flour
- 1 cup strawberry (or your favorite) jam
(traditionally red bean paste is used so if you want a more authentic version, you can use a can of red bean paste instead of the jam)
Directions:
- Preheat the oven to 375 degrees.
- Combine the butter, sugar and 1 egg yolk and stir.
- Mix in the flour.
- Form the dough into one large ball and wrap it in plastic wrap.
- Refrigerate dough for half an hour.
- Unwrap the chilled dough and form small balls in the palms of your hand.
- Make a hole with your thumb in the center of each mooncake and fill with about half a teaspoon of jam.
- Brush each cake with the other beaten egg yolk and place on a cookie sheet.
- Bake for about 20 minutes or just until the outside edges are slightly brown
Makes 24
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