China's Moon's Individual Cakes
Provenance: Francis, San Francisco, USA
Commentaires: In China and throughout many Asian countries people celebrate the Harvest Moon on the 15th day of the eighth month of their lunar calendar. The date in the Western calendar changes yearly. The Harvest Moon or Mid-Autumn Festival (Zhong Qiu Jie) is a day of family reunions much like a Western Thanksgiving. Chinese people believe that on that day, the moon is the roundest and brightest signaling a time of completeness and abundance. During the Mid-Autumn Festival, children are delighted to stay up past midnight, ...
This year, it falls on October 6.... 'Click on for more information.
Picture of a cake
Portions: 24 cakes

Filling
  • 1 [17 1/2-ounce / 500-g] can lotus seed paste
  • 1/4 cup [60 mL] finely chopped walnuts
Dough
  • 4 cups [560 g] all-purpose flour
  • 1/2 cup [125 mL] non-fat dried milk powder
  • 3 teaspoons [15 mL] baking powder
  • 1/2 teaspoon [2.5 mL] salt
  • 3 eggs
  • 1 cup [200 g] sugar
  • 1/2 cup [115 g] solid shortening, melted and cooled
  • 1 egg yolk, lightly beaten
  • Preheat oven to 375°F [190°C].
  • Into a bowl, mix together lotus seed paste and chopped walnuts; set aside.
  • Sift together flour, milk powder, baking powder, and salt into a bowl.
  • Into the large bowl of an electric mixer, beat eggs on medium speed until light and lemon colored.
  • Add sugar and beat for approximately 10 minutes, until mixture falls into a thick ribbon.
  • Add melted colled shortening; mix lightly.
  • Using a spatula, fold in flour mixture.
  • Turn dough onto 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 each piece onto a lightly floured board into a 4-inch [10-cm] circle, about 1/8-inch [3-mm] thick.
  • Place 1 tablespoon [15 mL] lotus seed paste mixture in the center of each 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 [6-cm] diameter cups.
  • Place moon cake, seam side up, in molds; flatten dough to conform to shape of the mold.
  • Bang one end of mold lightly onto work surface to dislodge moon cake.
  • Transfer cake onto an ungreased baking sheet.
  • Repeat to shape remaining cakes.
  • Brush tops with beaten egg yolk.
  • Bake into preheated oven for approximately 30 minutes, until golden brown.
  • Transfer to a rack; leave to cool completely before unmolding.