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Moon Cakes

Fruits, Desserts, and Other Sweet Foods

Moon Cakes
3 Tablespoons peanut oil
½ cup golden syrup
1 Tablespoon cake flour
7 Tablespoons all purpose flour plus enough to dust the moon cake mold many times
4 Tablespoons lotus seed paste
10 quail eggs, hard-cooked
1 large egg mixed with 1 teaspoon vegetable oil

1. Mix peanut oil and gold syrup with the cake flour and let rest two hours.
2. Put all purpose flour in a bowl, make a well in its center, and slowly add the oil mixture stirring it well. Then take two tablespoons and set them aside. Taking one of them, put it between two sheets of plastic wrap and using a one-inch thick ten-inch piece of dowel, roll it into a thin circle. Take two tablespoons of the lotus seed paste and put it around one hard-cooked quail egg and completely seal that in the rolled dough sealing it carefully and well.
3. Dust a moon cake mold with a little flour, dump out any excess, then stuff the stuffed dough into the mold, keeping the egg yolk centered. Let it rest two minutes then gently knock it out, put it on a greased baking sheet brushing the top and all sides with the egg glaze. Repeat until all are shaped their tops and sides brushed with the glaze, the bottoms on the greased baking sheet.
4. Bake in a pre-heated 400 degree F. oven for fifteen minutes, brush again with egg glaze and return to the oven for ten minutes more or until golden brown..
5. Put on a cool baking rack and cool half an hour, or completely, then serve.

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