Moon Cakes for Mid-Autumn Festival

Holiday and Celebration Foods

Moon Cakes for Mid-Autumn Festival
Ingredients for the dough:
1 wooden moon cake mold
5 Tablespoons cornstarch mixed with all purpose flour for dusting the mold
½ cup all-purpose flour
1/4 cup Golden syrup
1 teaspoon Chinese alkaline water
1 teaspoon vegetable oil
Ingredients for the filling:
1/4 cup lotus seed paste for each moon cake
5 quail egg yolks, cooked until solid, half for each moon cake
1/2 Tablespoon rose-flavored cooking wine for each moon cake
For the egg wash for all the moon cakes:
: 1 egg yolk and 1 egg white mixed together
Preparation:
1. In a large bowl, mix the syrup, alkaline water and oil, then gently stir in the flour. Knead it, then let it rest half and hour before rolling it out thinly. Use some to line the moon cake mold, some to put on a top which will become the moon cake bottom. Then add the filling, with half a yolk, if desired and seal the top which will be the moon cake bottom when baked. Knock each one out onto a cookie sheet and then prepare the next one. They do not get cooked in the wooden mold. Cover all the moon cakes with plastic wrap and let them rest half an hour. To make the filling: soak the egg yolks with wine, wipe them off, and cut each in half, if desired. Now roll the filling paste into a long tube and cut it in ten parts or the number needed. Mix egg wash to brush on each finished moon cake before baking, and bake them for fifteen to twenty minutes in a 350 degree oven. Now cool and serve as planned. NOTE: Different regions of China use different fillings such as: lotus seed or any other pastes. Let them cool on a wire rack, and store in an air-tight container until ready to serve them; and do note they get soft the longer they sit in his storage container.
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