Since I have some balance of lotus paste, I decided to finish it with some baking of spiral mooncakes.
This recipe is repeatable with good and crispy mooncake crust. Sharing here is the recipe if you are interested.
This recipe is repeatable with good and crispy mooncake crust. Sharing here is the recipe if you are interested.
Recipe:
Ingredients (makes 12 small pieces of mooncakes)
Note: dough is cut to 6 but later during forming, it will be further cut to half prior wrapping filling thus making 12 as total.
Filling: Small size (12 pieces)
300g lotus paste
6 salted egg yolks (steam and cut to half)
1tbsp rose flavoured wine.
water dough:
173g plain flour (Sifted).
23g icing sugar.
60g shortening (can also use cooking oil).
57g water.
A pinch of salt
oil dough:
131g plain flour.(sifted)
64g shortening ( can also use cooking oil).
A sachet of matcha ( add accordingly to required green tone)
Method:
Filling:
Treat egg yolks with 1 tbsp of rose wine. Rest for 5 minutes. Drain off wine and steam egg yolks for 2 minutes. Cut to half size. Set aside to cool.
Divide lotus paste into 12 pieces of 25g portions, shape into rounds and wrap half egg yolks inside, shape to ball shape and set aside.
Water Dough: sieve together flour and icing sugar into a mixing bowl. Add in the oil, water and mix with spatula to form a soft dough. Cover with cling wrap and set aside.
Oil Dough: Sieve plain flour into a mixing bowl. Add oil and color and mix with spatula to form a soft dough.
Divide oil dough into 6 portions about 30g each. Divide water dough to 6 portions about 50g each.
Form ball shapes for both.
Flatten water dough and wrap oil dough in it. Seal properly. Form ball shape.
Carefully roll dough to long shape. Turn over to roll another time to get about 30cm. Roll up like swiss roll. Turn 90 deg to vertical and roll to long shape 35cm length and 4-5cm width. Roll up like Swiss roll.
Carefully Cut to half. Stand cut dough, cut surface face down. Carefully roll dough to round disc of 7-8cm width, not to spoil the spiral. Ensure core spiral is in the center.
Wrap filling and seal. Careful not to press too hard to spoil the spiral design.
Bake at 180degC for 15-20 mins until baked through or golden if no coloring is added.As the finished mooncake will be very soft, let cool on the baking tray for about 5 ~ 10mins before transferring to a wire rack. Let cool completely.
Store in air tight container. Best eaten within 2-3 days. Reheat in oven if skin is softened.
Note: dough is cut to 6 but later during forming, it will be further cut to half prior wrapping filling thus making 12 as total.
Filling: Small size (12 pieces)
300g lotus paste
6 salted egg yolks (steam and cut to half)
1tbsp rose flavoured wine.
water dough:
173g plain flour (Sifted).
23g icing sugar.
60g shortening (can also use cooking oil).
57g water.
A pinch of salt
oil dough:
131g plain flour.(sifted)
64g shortening ( can also use cooking oil).
A sachet of matcha ( add accordingly to required green tone)
Method:
Filling:
Treat egg yolks with 1 tbsp of rose wine. Rest for 5 minutes. Drain off wine and steam egg yolks for 2 minutes. Cut to half size. Set aside to cool.
Divide lotus paste into 12 pieces of 25g portions, shape into rounds and wrap half egg yolks inside, shape to ball shape and set aside.
Water Dough: sieve together flour and icing sugar into a mixing bowl. Add in the oil, water and mix with spatula to form a soft dough. Cover with cling wrap and set aside.
Oil Dough: Sieve plain flour into a mixing bowl. Add oil and color and mix with spatula to form a soft dough.
Divide oil dough into 6 portions about 30g each. Divide water dough to 6 portions about 50g each.
Form ball shapes for both.
Flatten water dough and wrap oil dough in it. Seal properly. Form ball shape.
Carefully roll dough to long shape. Turn over to roll another time to get about 30cm. Roll up like swiss roll. Turn 90 deg to vertical and roll to long shape 35cm length and 4-5cm width. Roll up like Swiss roll.
Carefully Cut to half. Stand cut dough, cut surface face down. Carefully roll dough to round disc of 7-8cm width, not to spoil the spiral. Ensure core spiral is in the center.
Wrap filling and seal. Careful not to press too hard to spoil the spiral design.
Bake at 180degC for 15-20 mins until baked through or golden if no coloring is added.As the finished mooncake will be very soft, let cool on the baking tray for about 5 ~ 10mins before transferring to a wire rack. Let cool completely.
Store in air tight container. Best eaten within 2-3 days. Reheat in oven if skin is softened.
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