Note2: The 70g weight of lotus seed paste for 1 portion is based on our mooncake mould size Note1: Make your own lotus seed paste following this recipe. Yields 15 mooncakes (based on my mooncake mould size)ġ5 salted egg yolks, steamed for about 8 minutesġ.05kg lotus seed paste, divide into 15 portions, each 70g. Same goes with mooncake biscuits, you should keep the biscuits for few days before eating it.Ī variation is that you can add lotus seed paste into these as well. Continue with 10 minutes of baking or until golden brown. Cute ya?Īgain brush with egg wash after cooled down from 10 minutes baking. Knock and dislodge the imprinted biscuits like what you did with the mooncake and follow the baking procedure like the mooncake too. Shape them into balls for easier handling. this fish mooncake biscuit mold of ours uses 35g of mooncake skin dough. How much dough to make mooncake biscuits depends on your mould shape and size.įor e.g. If you choose not to make that many mooncakes, you can use the rest of the mooncake skin to make mooncake biscuits. This recipe will yield about 15 mooncakes. □ Now, on how to make mooncake biscuit.Īs I mentioned earlier, mooncake biscuits are made from mooncake’s skins. It’s to allow the development of flavours and also for the oil to seep out of the skins to give the mooncake a nice glossy finish.Īesthetically not as beautiful as store-bought mooncakes but taste good. Keep it in a covered container for few days before you dig into it. Please note that you should’t eat the mooncakes right away. Bake once more for about 10 minutes until golden brown. Then brush mooncakes’ surface with egg wash. Remove and cool the mooncakes for about 10 minutes. Then bake in preheated oven at 230 oC for 10 minutes. Spray some water (not too much) on mooncakes’ surface. Repeat the steps for the remaining mooncakes, make sure to cover with cling film to prevent it from drying. Place the mooncake on a tray lined with baking paper. ![]() Knock lightly on all 4 sides of the mould to dislodge the mooncake.įinally carefully dislodge the imprinted mooncake. Make sure the edges are filled and flatten as well. Roll on your palm to smoothen the creases and make into a ball. Now take 1 portion of lotus paste+salted egg yolk ball and place on the center. It should be big enough to wrap around your lotus paste+salted egg yolk ball. You need trial and error to estimate how large the flattened surface should be. Repeat with the rest of the lotus seed paste and salted egg yolks.
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