Tuesday, 22 September 2009

Baked Lotus Seed & Durian Mooncake

  • 320 g bread flour
  • 250 ml sugar syrub
  • 1 tsp alkaline water
  • 70 g canula/sunflower oil
  • 1/4 tsp vanila essence
  • 1/2 kg lotus seed paste
  • 1/2 kg durian paste
  • 25 g roasted almond flakes
  • 25 g roasted sunflower seeds (you can use melon seeds instead)
  • 1 egg york, beaten
  1. Sitf flour into the bowl and add sugar, oil, alkalin water and vanila essence.
  2. Use a wooden spoon mix well until smooth dough forms.
  3. Cover the dough with plastic wrap or damp cloth for 8 hour or overnight is the best.
  4. Knead almond and sunflower sedd into the lotus paste and durian paste thoroughly and set a side.
  5. Divide the paste into 120 g portions, roll into the ball and repeat the remain paste.
  6. Divide the dough into 50 g portion, roll each into the ball and then flatten it.
  7. Wrap each piece of dough around a portions of paste, seal well and roll into a ball with an even dough surface.
  8. Place a dough in the mooncake mould, that has been oil and flatten it to fit out the mould
  9. Dialodge the mooncake by hitting all four side of the mould against a hard edge. Repleat all.
  10. Place the mooncake on the lightly greased baking tray and bake at 180 C for 10 minutes and remove the tray from the oven, quickly brush egg wash over the face of each mooncake, then return to the oven and bake another 20 minutes or until golden brown.

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