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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Got this recipe while searching for a craving.....can't wait to try them. Listed as being from Yan Can Cook. Ingredients:
1 (17 1/2 ounce) can lotus seeds, paste |
1/4 cup walnuts, finely chopped |
4 cups all-purpose flour |
1/2 cup dried non-fat powdered milk |
3 teaspoons baking powder |
1/2 teaspoon salt |
3 eggs |
1 cup sugar |
1/2 cup shortening, melted and cooled |
1 egg yolk, beaten |
Directions:
1. Mix can of lotus seed paste and walnuts together, set aside for later.
2. Sift together flour, milk powder, baking powder and salt into a bowl.
3. In a separate bowl, beat eggs until light and lemon coloured.
4. Add sugar to eggs and beat for 10 minutes or until mixture falls in a thick ribbon.
5. Add shortening to egg mixture and mix lightly.
6. Fold in flour mixture with spatula.
7. Turn dough out on lightly floured board and knead for 1 minute or until smooth and satiny.
8. Divide dough in half; roll each half into a log and cut into 12 equal pieces.
9. To shape each moon cake, roll a piece of dough into a ball. Roll out to make a 4 circle about 1/8 thick.
10. Place 1 tbsp of lotus seed paste mixture in centre of circle. Fold in sides of dough to completely enclose filling; press edges to seal.
11. Lightly flour inside of moon cake mold and place cake in, seam side up; flatten dough into mold.
12. Bang one end of mold to release cake.
13. Place cakes on ungreased baking sheet; brush tops with egg yolk.
14. Bake in preheated 375 F oven for 30 minutes until golden. Transfer to rack and let cool.
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