Love this beautiful spiral Lotus egg yolk mooncake. The pastry was light, with each thin layers separated nicely forming pretty spiral patterns on the mooncake crust. The crust are slightly crunchy when eaten warm, and then soften when it's cool down. But they still taste as great. I prefer this type of mooncake over Shanghai mooncake personally. Shanghai mooncake which has a crust like cookie tends to be quite filling when you eat more. Do tell me which one you prefer.
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 4 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:
200g 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.
2. Mix lotus paste with melon seeds and divide into 50g each.
3. Wrap salted egg yolk with lotus paste. Shape into a ball. Set aside.
4. Divide oil dough into half ie +_54g each.
5. Divide water dough into half ie +-54g each
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 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 115g each.
Happy Baking.
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