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Writer's pictureMichelle Lee

Mini Thousand Layer Spiral Lotus Egg Yolk Mooncake

Updated: Sep 28, 2020

Referring to my previous post on the Thousand layer spiral lotus egg yolk mooncake, here's the mini version. Basically the rolling steps of the dough are the same, just some minor adjustment to the fillings quantity and dough apportionment.



As mentioned earlier, you can use any filling of your own preference (ie pandan Lotus, red bean paste, yam paste, etc) with or without salted egg yolk. Filling can be easily available off the shelf.


Ingredients : Makes 8 pcs Water Dough:

60g All Purpose Flour

7g Icing Sugar

17g Corn Oil / Margarine

25ml Water


Oil Dough:

77g All Purpose Flour

30g Corn Oil

Food colouring of your choice (can be liquid or gel)


Filling:

230g Pure Lotus Paste (store bought)

10g Melon seeds

4 Salted Egg Yolk


(you may increase the lotus paste fillings if you don’t want to add in salted egg yolk)


Step by Step :

1. Steamed salted egg yolk for 10 mins & set aside to cool down. Then cut each pieces into halves.

2. Mix lotus paste with melon seeds and divide into 30g each.

3. Wrap salted egg yolk with lotus paste. Shape into a ball. Set aside.

4. Divide oil dough into 4 portions.

5. Divide water dough into 4 portions.

6. Wrap oil dough with water dough and pinch to seal the joining ends.

7. Use your palm to slightly flatten it, then using a rolling pin, roll it into a flat & thin long oval shape. Then roll it up like a log.

(remember to cover the dough while you are working on the rest, to prevent it turning dry)

8. Place the log vertically, roll it flat & thin again. After that roll up into a log.

9. Cut the log into half. Place the log with the cut sides face down, flatten them (using rolling pin) to get a thin round piece of dough. You can see spiral lines when you flip the dough.

10. The spiral lines sides face down, place the lotus fillings and wrap it all around. Pinch to seal the joining ends and that will be the bottom of the mooncake. Knead into circular shape just in case the mooncake goes out of shape during wrapping process.

11. Arrange mooncake on baking tray. Decorate with some black sesame seeds on top. Before that, dab abit water (or use a brush to brush some water) to the dough, so that sesame seeds sticks properly.

12. Bake in preheated oven at 175C for 25-30 minutes. Cool down slightly before cutting & serve.


* No egg wash needed on the surface of mooncake.


After baked, each piece of mooncake shall weigh about 58g each.

Happy Baking.



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