Cantonese Mooncake with Lotus Seed Paste
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The Tale of Cantonese Mooncake with Lotus Seed Paste
Story updated
Mooncakes have been associated with China's Mid-Autumn Festival for centuries, and a popular legend claims that secret messages calling for rebellion against Yuan-dynasty rulers were hidden inside them in the 14th century, though historians consider this more folklore than fact. Cantonese-style mooncakes, filled with lotus seed paste and salted egg yolk, became the best known version worldwide.
Ingredients
Scale:· 8 servings
- 1 cup golden syrup
- 1/4 cup vegetable oil
- 1 tsp lye water (kansui)
- 1 3/4 cups all-purpose flour
- 2 cups sweetened lotus seed paste
- 4 salted duck egg yolks
- 1 egg yolk, beaten with 1 tbsp water, for egg wash
Instructions
- 1Whisk golden syrup, oil, and lye water together, then mix in the flour to form a soft dough; rest 1 hour.
- 2Divide lotus seed paste into 8 portions and press a salted egg yolk into the center of each, sealing completely.
- 3Divide the dough into 8 pieces and flatten each into a disc.
- 4Wrap the dough around each lotus paste and yolk ball, sealing seamlessly and rolling into a smooth sphere.
- 5Press each ball into a mooncake mold to imprint the traditional pattern, then unmold onto a lined baking sheet.
- 6Bake at 350°F for 5 minutes, cool slightly, brush with egg wash, then bake another 15-20 minutes until golden.
- 7Cool completely and let rest a day for the crust to soften before serving.
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