Receta Taiwanese Style Lotus Mooncakes 台式莲蓉月饼 ~ 2015
I've bookmarked this Taiwanese style mooncake recipe baked by many blogger friends since last year. I wanted to try out this recipe because it is quite different from the traditional baked mooncakes as it uses butter instead of peanut oil and no alkaline water is required. The dough is quite manageable and the crust is slightly buttery but fragrant after baked. You can consume the mooncakes immediately after cooling down or store in an airtight container like the traditional ones.
Please click on the images for the recipes
Taiwanese Style Lotus Mooncakes
Ingredients:
- 140g plain flour
- 20g milk powder
- 30g icing sugar
- 30g sugar syrup (can use golden syrup or maltose. I used glucose)
- 35g beaten egg
- 30g soft butter
- 300g lotus paste, divide into 12 small balls, 25g each
- 1 beaten egg yolk for egg washing
Method:
Sift flour, icing sugar and milk powder together on to table top. Make a well in the center, add maltose and egg into it. Blend well and lastly add in soft butter and knead to a smooth dough. Wrap with cling wrap and set aside for 15 minutes.
Divide dough into 12 portions, 25g. Wrap lotus paste filling in dough. Roll it into a ball and dust with some flour and
Press firmly into mould, unmould and place on a lined baking tray.
Bake at preheated oven 170 deg C for 10 minutes. Remove from oven and rest mooncakes to cool for about 10 minutes. Apply egg wash on the surface of the mooncakes. Then bake the mooncakes again for another 10-12 minutes or till brown.
Please watch the video here for making the mooncakes
140克 底筋面粉
20克 奶粉
30克 糖粉
30克 糖浆 （可用金黄糖浆或水麦芽。我用葡萄糖浆）
35克 蛋液
30克 牛油，软化
300克 莲蓉，分割成12粒小圆球，每粒25克
1个 蛋黄 （打散，涂面）
先把粉类和糖粉过筛到桌面上。中间挖个洞，加入糖浆及蛋液，一起搅拌均匀。最后加入软牛油揉致光滑，然后用保鲜纸包好，静置15分钟。
将面团平均分割每份25克。 包入莲蓉，搓圆。沾上少许面粉，放入模型里印出形状。
排列在铺纸的烤盘上，放入预热烤箱，以摄氏170度烤10分钟。
然后取出烤箱，待冷却10分钟，在月饼表层涂上蛋黄。再继续烘烤约10-12分致金黄色即可。