中秋莲蓉月饼Homemade Lotus Paste Mooncake

中秋节快乐！

White Snow Skin Mooncake／冰皮月饼

To make Snow Skin Mooncake is so Easy....

For mooncake skin:

90g Kou Fen (Fried glutinous rice flour)
10g Tang Mien Flour ( Steamed)
30g shortening
About 180g-200g cold water
100g Sugar

Filiings:

250g Lotus Paste or Red Bean Paste
2 tablespoon of toasted melon seeds

Method:

1).For skin: Mix water and sugar together until sugar dissolved. Cool in the fridge.

2).Mix Kou Fen, Tang Mien flour and shortening together by rubbing-in method and then pour all the cold syrup and mix till you get a soft dough. Do not over mix.

3).Divide dough into 50g each, my mould is 100g. I'm using 50%.

4).Divide filling into 50g each and roll it into a ball.

5). Flatten the dough and wrap in the filling. Put it into the mould and press it out.

6). Serve chilled.


Here is my video showing you how to wrap a snow skin mooncake.:)

Traditional Mooncake／莲蓉月饼

Mooncake festival is coming soon hehe... I'm going to make mooncake again:). This will be my second year of making homemade mooncake from the scratch. All my recipes are mainly from Aunty Yochana blog. Last week, I have already use 1 kg of lotus seeds to make the lotus paste. The process of making the lotus paste is really tiring. It take hours of remove the skin of the lotus seeds, but the end result is really worth it.

Ingredients of making lotus paste
500g lotus seeds
450g of sugar
350g to 400g of groundnut oil
11/4 tbsp of alkaline water (need it when soaking of the seeds for removing of the skin)
2 tbsp of maltose
1 tbsp of condense milk
1/2 tsp of salt
for the caramel 4 tbsp of sugar

Method:
1. Mix lotus seeds with 11/4 tbsp of alkaline water and 3 tbsp of water, rest for 20 mins. Then pour in the hot boiling water and cover it for about 20-30 mins. Wash away the lotus seeds skin, then add water to the seeds and cook until lotus seeds are soft.

2. Blend the lotus seeds until very fine.

3. Heat the wok and fry the 4 tbsp of sugar with some oil till sugar turns caramel in colour. Pour in the blended lotus seeds, sugar, salt and oil and fry till water dries up.

4. Add in the maltose and condense milk, mix well. cool and keep.


For the Mooncake pastry

350g of Hong kong flour ( I used top flour)
90g of groundnut oil. ( I used cock brand 100percent groundnut oil)
200g of moon cake syrup ( This was made about a year ago, the recipe is from Aunty Yochana blog)
11/4 tsp of alkaline water
1 tsp of molasses (optional to make the pastry darker in colour only)

Method:
Mix all the liquid ingredients together, sift in the flour and mixing it into a soft dough and cover it to rest. Let the dough rest for at least 1 hour, but not more than 18 hours in the room temperature.

Lighty toasted some nut or seed ( walnut, pinenut, olive seeds or melon seeds about 100g) Mix it into the lotus paste. Divide lotus paste into 68g each.

Wrap with 32g of pastry and press into mooncake mould press out from the mould and bake for 10mins, cool slightly then brush with egg glaze( 1 egg + 1 tbsp water + 1tsp of groundnut oil), Then rebake again for another 10mins or till golden brown.

Yam Flaky Teochew Mooncake／芋泥千层酥

Ingredient for the skin
A
200g plain flour
30g icing sugar
50g shortening
120ml water
1/2 tsp white vinegar


Ingredient for the oil skin
B
180g plain flour
100g shortening
Few drops of purple colouring

For filling
C
5 shallots (chopped)
80ml cooking oil

D
500g yam(sliced, steamed, mashed while hot)
150g castor sugar
20g tang min flour

Method:
1.Fry shallots of (C) in oil till aromatic. Add in ingredient(D) and fry till mixture is thick. Turn off heat and cool. Divide mixture into 30g portions.

2.Combine flour, icing sugar and shortening of ingredient (A). Add in water and vinegar. Knead into a soft dough and roll into a square piece.

3.Combine ingredient (B) and roll into squarish, place in the centre of no(2).

4. Enclose both sides of no.(3) together. Rest for 20 minutes. Use a rolling pin to flatten all sides, turn over and roll flat. Next, roll into a swiss roll, repeat process. Cut into 20 pieces, wrap in no.(1), seal edge facing downwards.

5. Place no.(4) on a baking tray lined with baking paper. Bake in a preheated oven at 180C for 20-25 minutes till cooked through but not golden looking. cool well.