Mini Lotus Seed Moon Cake

Ingredients of Pastry :

Plain Flour 168g Syrup 126g

Oil 42g Diluted Alkaline Solution 1/2tsp

　

Filling :

Lotus Seed Mash some Salted Egg Yolk some

　

Ingredients of Lotus Seed Mash :

Lotus Seed 448g Sugar 168g

Maltose 112g Oil 224g

　

To Make Lotus Seed Filling :

1. Soak the lotus seed for at least 2 hours and simmer with boiling water, mashed it after cook. Stir fry with oil and sugar until it is done. Add in the maltose and mix well.

　

Ingredients of Syrup :

Sugar 224g Water 140ml

Lemon 2 slices

To Make Syrup :

1. Mix all the ingredients well and simmer for about 1 hour. Test by putting a drop of syrup into a bowl of cold water, if it dissolve then you should keep simmer otherwise it would looks like a dewdrop. Keep in cool place after cook for 2 weeks .

Method :

1. Sift the flour onto a table. Make a well in the centre and add the syrup, oil and diluted alkaline solution, mix well. Knead to form a dough, cover with a moisture towel and set aside for 2 hours.

2. Divide the dough into small equal portions and roll out into thin pastry. Spoonful some filling onto the pastry and seal. Dust some flour on the moon cake tin, put in the dumpling and turn it out (recommended ratio of pastry and filling is 1/2 oz pastry and 1 1/4 filling)

3. Place the moon cakes onto a baking pan lined with foil, sprinkle some water on top of the moon cakes and bake over 200^oC for 5 mins. Take the moon cakes out, rub the top with some beaten egg and bake over 200^oC for another 5 mins. Take the moon cakes out again, rub the top with some beaten egg and bake over 200^oC for another 5 mins.

Gist :

1. Preheat oven for 15 mins.

2. Add few drops of oil into the egg (recommend to use egg yolk only) for rubbing the top of moon cakes.

3. Let the moon cakes stand for 1 to 2 days for delicacy.

4. You can use instant syrup and filling for time consuming

Ingredients of Pastry :
Plain Flour	168g	Syrup	126g
Oil	42g	Diluted Alkaline Solution	1/2tsp

Ingredients of Lotus Seed Mash :
Lotus Seed	448g	Sugar	168g
Maltose	112g	Oil	224g

To Make Lotus Seed Filling :
1.	Soak the lotus seed for at least 2 hours and simmer with boiling water, mashed it after cook. Stir fry with oil and sugar until it is done. Add in the maltose and mix well.

To Make Syrup :
1.	Mix all the ingredients well and simmer for about 1 hour. Test by putting a drop of syrup into a bowl of cold water, if it dissolve then you should keep simmer otherwise it would looks like a dewdrop. Keep in cool place after cook for 2 weeks .

Method :
1.	Sift the flour onto a table. Make a well in the centre and add the syrup, oil and diluted alkaline solution, mix well. Knead to form a dough, cover with a moisture towel and set aside for 2 hours.
2.	Divide the dough into small equal portions and roll out into thin pastry. Spoonful some filling onto the pastry and seal. Dust some flour on the moon cake tin, put in the dumpling and turn it out (recommended ratio of pastry and filling is 1/2 oz pastry and 1 1/4 filling)
3.	Place the moon cakes onto a baking pan lined with foil, sprinkle some water on top of the moon cakes and bake over 200^oC for 5 mins. Take the moon cakes out, rub the top with some beaten egg and bake over 200^oC for another 5 mins. Take the moon cakes out again, rub the top with some beaten egg and bake over 200^oC for another 5 mins.

Gist :
1.	Preheat oven for 15 mins.
2.	Add few drops of oil into the egg (recommend to use egg yolk only) for rubbing the top of moon cakes.
3.	Let the moon cakes stand for 1 to 2 days for delicacy.
4.	You can use instant syrup and filling for time consuming