Wednesday, September 15, 2010
Baked Logan Lotus Paste Mooncake
150g plain flour (sifted)
95g golden syrup
45g 100% pure peanut oil
1/2tsp alkaline water
420g lotus paste
adequate amount of dried logan (chopped)
(Knead the chopped logan into the lotus paste and divide into 14 balls about 30g each.)
1. Mix the golden syrup, oil and alkaline together.
2. Add the syrup into the flour and mix until it form a soft dough. (add in some flour if dough is sticky)
3. Cover and rest dough for 3 to 5 hours or rest it in the fridge overnight.
4. Preheat oven to 180C.
5. Divide dough into 22g-24g each.
6. Flatten it and wrap in the filling, seal the edges and roll into a ball.
7. Pad the ball with some flour and press it into the mooncake mould.
8. Knock the mooncake out from the mould and place it on a greased tray.
9. Baked in a preheated oven for 10mins.
10.Remove from oven and leave it to cool for a while.
11.Glaze surface with beaten egg yolk (1 egg yolk mix with 1tsp of water).
12.Return it to the oven and continue to baked for another 8-10mins until golden brown.
13.Remove from tray and cool it on a wire rack.
-The skin of a freshly baked mooncake is hard. It will take about 3 to 4 days (depend on the thickness of the skin) for oil to ooze out and the skin will turn soft and taste better.
-You can glaze freshly baked mooncakes with a layer of mooncake glaze, this will give the skin a shine and also help to soften the skin.
-Another way to soften the skin is to decrease the amount of golden syrup and increase the amount of oil in the recipe. I don't think anyone will like to use this method.