Chinese Mooncakes with Lotus Seed Filling
Traditionally the Moon Cake is eaten at the Moon Festival in autumn, but also on other occasions. The special thing about these small cakes are their special fillings: In addition to the lotus paste, walnuts provide a surprise. In addition, the kernels shine with plenty of ellagic acid. This secondary plant substance slows down free radicals and stimulates the immune system.
As here, too, a cup in German recipes usually means 125 millilitres. In translations from the English-speaking world, however, the unit of measurement "cup" can also be meant - which in turn corresponds to 250 millilitres.
For the filling, mix chopped walnuts into lotus seed paste and set aside.
For the dough, mix flour, milk powder, baking powder and salt in a bowl. Beat eggs with an electric mixer at medium speed until white and creamy. Add sugar to eggs and continue beating for at least 10 minutes. Slowly add shortening in a thin stream and continue beating to a homogeneous, creamy paste. Stir flour mixture into egg mixture and knead briefly on a floured surface until smooth. Divide dough in half, roll each half into a strip, cut each strip into 12 pieces and shape into balls.
To assemble mooncakes, flatten balls into circles about 10 cm diameter (approximately 4 inches diameter). Spoon about 1 tablespoon filling onto each dough circle, fold dough upwards to cover filling and squeeze to seal. Dust mooncake mold with flour. Flatten mooncakes into mold seam-side up. Remove mooncakes from mold and place on a baking sheet lined with parchment paper. Mix egg yolk with 1 tablespoon water and brush over mooncakes. Bake mooncakes in oven preheated to 180°C (approximately 350°F) until golden brown, about 30 minutes. Let mooncakes cool on a wire rack before serving.