Homemade lotus seed paste mooncakes
Mooncakes, also known as Yue Bing, Harvest Mooncakes, or Reunion Cakes, are traditional Chinese delicacies of the Han ethnic group. Worshiping the moon is an ancient custom in China, originally a form of worship toward the Moon Deity. Eating mooncakes and admiring the moon during the Mid-Autumn Festival are indispensable customs across different regions in China. This year, you can try celebrating the Mid-Autumn Festival by making your own mooncakes!
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Mooncakes are a well-known traditional Chinese snack, symbolizing family reunion during the Mid-Autumn Festival. The process of making mooncakes is not overly complicated, but there are some key techniques to keep in mind:
1.What is mooncake?
Mooncake is one of the traditional delicacies of the Han ethnic group in China, and it is also a traditional food for the Mid-Autumn Festival. It is mainly made from flour, eggs, sugar, food additives, various fillings, and flavorings. Mooncakes come in a wide variety of flavors and styles, each with its own unique characteristics, catering to the tastes and preferences of different groups of people.
2.Techniques for making mooncakes?
①Handling the dough: When making the dough, ensure all ingredients are thoroughly mixed. The dough should not be too dry or too wet.
②Mold usage: Sprinkle a small amount of flour in the mold to prevent sticking, which helps the mooncakes release more easily. Apply even pressure when pressing the mold to ensure clear and defined shapes for the mooncakes.
③Baking tips: Preheat the oven to the appropriate temperature (usually between 160 to 200 degrees Celsius). Bake the mooncake dough initially at a lower temperature for a period of time to set the shape, then increase the temperature to continue baking until the desired color is achieved.
④Surface treatment: Mooncakes fresh out of the oven may be soft and prone to deformation. Allow them to cool completely; this allows the mooncakes to regain their oil content, resulting in a better texture.
3.How to maintain wooden molds?
①When cleaning, avoid using overly hard or rough brushes or cloths to prevent scratching the surface of the wooden molds.
②When storing wooden molds, it's important to prevent moisture. The best approach is to place a dehumidifier in the storage area or store the wooden molds in a dry and well-ventilated place.
③During use, it's important to promptly clean off any moisture from the molds to prevent it from accumulating inside, which could damage the molds over time.
4.How to store mooncakes?
①Storing mooncakes in the refrigerator: For most mooncakes, refrigeration is a common method of storage. You can place the mooncakes, along with their packaging, in the refrigerator's chilled compartment. Take them out about an hour before consuming to ensure the best flavor. However, be aware that refrigeration may cause the mooncakes to become firmer, affecting their texture.
②Seal and store: Place any leftover mooncakes in a sealed bag or container, ensuring it is completely airtight to prevent air and moisture from entering. This helps to avoid the mooncakes becoming hard or dry.
③Avoiding light and moisture: Direct sunlight and humid environments can cause mooncakes to mold and spoil. Therefore, it's crucial to store them in a cool, dry place away from direct sunlight.
There are many types of mooncakes, and today I will mainly introduce the method of making lotus seed paste mooncakes. Lotus seed paste mooncakes are not only sweet and smooth but also have the fragrance of lotus seeds, making them an irresistible delicacy!
INGREDIENTS
MAIN INGREDIENTS
- 200g low-gluten flour
ACCESSORIES
- 300g lotus seeds
SEASONINGS
- 140g inverted syrup
- 130g peanut oil
- 3g lye water (alkaline water)
- 80g rock sugar
DIRECTIONS
STEP 1
First, prepare the lotus seed paste filling. Soak the lotus seeds for at least 4 hours beforehand. Remove the core of the lotus seeds to prevent bitterness. Then, cook the prepared lotus seeds until they are soft and tender.
STEP 2
After the cooked lotus seeds have cooled, grind them in a food processor. Then, transfer them to a non-stick pan and start frying. Gradually add peanut oil in batches, continuously stirring to evaporate the moisture. Aim to fry until the mixture is as dry as possible.
STEP 3
Now, let's start making the pastry. Mix lye water into the inverted syrup until small bubbles form, then add oil and mix well.
Tip:
You can find inverted syrup and lye water at Asian supermarkets. If not available, consider visiting Chinatown.
STEP 4
Sift in the low-gluten flour.
Tip:
When making lotus seed paste mooncakes, using low-gluten flour is beneficial because it has a lower average protein content and weaker gluten strength. This makes the dough softer, resulting in mooncakes with a softer texture.
STEP 5
Mix well with a silicone spatula. Let the dough rest at room temperature for 2 hours before use. Do not refrigerate the dough.
STEP 6
During the resting period, weigh the filling ingredients. The typical ratio of filling to dough is 8:2, but I'm making it 7:3. Adjust according to your preference.
STEP 7
After wrapping the filling, roll it into a ball and place it into the mooncake mold. Press firmly to shape it.
STEP 8
Preheat the oven to 160 degrees Celsius and place the mooncakes on the middle rack. Bake for 5 minutes, then remove from the oven and let them cool for 1 minute. Brush the surface with egg yolk mixture, then bake at 150 degrees Celsius for about 20 minutes.
STEP 9
After the mooncakes are baked, let them sit for two days to allow the oil to return before consuming.
Recipe analyzer
- Recipes: Homemade lotus seed paste mooncakes
- Main Ingredients:2
- Servings per recipe:1
- Servings size:500 g
-
Energy (calories)：1017 kcal
-
Protein：103.41 g
-
Fat：19.39 g
Why gray?
-
Carbohydrates：121.7 g
-
Protein: 35%359 kcal
-
Fat: 16%162 kcal
-
Carbohydrates: 49%495 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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