Hong Kong Master Chef Shows How to Make Mooncakes with Traditional White Lotus Paste Filling
By James H. Sterling
Next, he mixes flour with the syrup to make the dough, which is left to rest for an hour.
To make the individual mooncake crusts, he breaks the dough into pieces, flattens each one with his hand and uses the flat side of his cleaver to make the skin even thinner.
Chinese city’s record 2.4-metre-wide Mid-Autumn Festival mooncake cut down to size for hungry fans
Next he puts the salted egg yolk into the lotus seed paste, into the crust and shapes it into a ball.
The ball is put into the wooden mould and he knocks it against the table to get the mooncake out.
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The mooncakes are baked at 300 degrees Celsius for about 12 minutes. Halfway through the bake he takes them out and brushes the tops with egg wash.
The mooncakes cannot be eaten right away. They must sit for about seven days for the baked crust to absorb the oils from the salted egg yolk and lotus seed paste for a better taste.
James Sterling reports on renewable energy developments, climate policy, ecological conservation, and green tech innovations around the globe.
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