Saturday, September 17, 2011

Lotus Seed Paste & Cheddar Cheese Mini Mooncake

I made some mini mooncakes instead of the big ones as I find the mini ones can retain its shape. When I made the bigger baked mooncake it became slanted and has 'elephant' feet. I think I need to trouble shoot some more before attempting again next year...:-((

I got this interesting recipe from the 'Yum Yum' magazine vol # 68. In this issue, they have many types of baked mooncake traditional and alsoteochew style. I picked this one since its the easiest...(^.^)

175g Mooncake syrup / Golden syrup/Sugar syrup
1 tsp Alkaline Water
50g Peanut Oil (I used corn oil)
200-220g Low Protein Flour (I used superfine flour)

250g Cheddar Cheese, cut into 25 cubes
350g Lotus seed paste, divided into 25 portions (14g each)

* You can actually reduce or add the portions of the cheddar cheese and lotus paste according to the weight of your mould.


1. Skin: Combine all ingredients & mix well. Cover with a piece of damp towel and rest for 30 mins. Divide the dough into 25 portions about 17g each.
2. Filling: Wrap 1 cube of cheddar cheese into 1 portion of lotus seed paste and form into a ball.
3. Flatten the skin dough, wrap filling and form into a ball. Sprinkle dough with a little flour and press into mooncake mould. Knock out the mooncake and place onto a baking tray. Brush off the excess flour.
4. Brush the surface with a little water and bake in preheatwed oven of 200 degree C for 8 mins. Remove and leave to cool for 15 mins. Glaze with beaten egg and bake for another 10 mins or until golden brown. Remove and leave to cool before serving.

 I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011), hosted by Happy Home Baking

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