Mid Autumn Moon Cakes Recipes

MID-AUTUMN MOON CAKES

Steps:

• Mix can of lotus seed paste and walnuts together, set aside for later.
• Sift together flour, milk powder, baking powder and salt into a bowl.
• In a separate bowl, beat eggs until light and lemon coloured.
• Add sugar to eggs and beat for 10 minutes or until mixture falls in a thick ribbon.
• Add shortening to egg mixture and mix lightly.
• Fold in flour mixture with spatula.
• Turn dough out on lightly floured board and knead for 1 minute or until smooth and satiny.
• Divide dough in half; roll each half into a log and cut into 12 equal pieces.
• To shape each moon cake, roll a piece of dough into a ball. Roll out to make a 4" circle about 1/8" thick.
• Place 1 tbsp of lotus seed paste mixture in centre of circle. Fold in sides of dough to completely enclose filling; press edges to seal.
• Lightly flour inside of moon cake mold and place cake in, seam side up; flatten dough into mold.
• Bang one end of mold to release cake.
• Place cakes on ungreased baking sheet; brush tops with egg yolk.
• Bake in preheated 375 F oven for 30 minutes until golden. Transfer to rack and let cool.

MID-AUTUMN MOON CAKE

Steps:

• Preheated 375ºF.
• Mix lotus seed paste and walnuts together in a bowl; set aside.
• 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.
• 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 2-1/2 inch moon cake press.
• 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.
• Bake for 30 minutes or until golden brown.
• Transfer to a rack and let cool.