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Moon CakesFruits, Desserts, and Other Sweet Foods
| Moon Cakes |
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Ingredients:
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
Preparation:
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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