Mid-Autumn Moon Cake Recipes
Copyright Yan Can Cook,
Makes 2 dozen
1 can (17-1/2 ounces) lotus seed paste
1/4 cup finely chopped walnuts
4 cups all-purpose flour
1/2-cup non-fat dried milk powder
3 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar 1/2 cup solid shortening, melted and cooled
1 egg yolk , lightly beaten
1. Mix lotus seed paste and walnuts together in a bowl; set
2. 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.
3. 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.
4. Bake in a preheated 375 degree F. oven for 30 minutes or
until golden brown. Transfer to a rack and let cool.
Copyright Yan Can Cook, Inc. 1991.