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
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- 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.
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