Lotus Seed Paste Cakes

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Lotus Seed Paste Cakes
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in

Ingredients

for
24
Ingredients
2 tins
Lotus seed paste
½ cup
finely ground Pistachio
Food coloring (if necessary)
For the pastry
4 cups
All purpose flour (from Asian supermarket)
½ cup
Baking powder (from Asian supermarket)
3 teaspoons
½ teaspoon
3
½ cup
½ cup
1
egg yolk (lightly beaten)
How healthy are the main ingredients?
Pistachiosalteggsugar

Preparation steps

1.
Mix the lotus seed paste with the pistachios, adding food colouring if necessary.
2.
Mix the flour, milk powder, baking powder and salt in a bowl and set aside. Beat the eggs and sugar with an electric mixer (medium setting) until thick and foamy. Beat in the glucose syrup. Add the dry ingredients and knead until the dough is smooth and pliable. Halve the dough, shape into two rolls and cut each into 12 pieces. Form each piece into a ball.
3.
On a lightly floured work surface roll out each ball to a 10 cm circle. Put 2 tsp of the filling in the middle of each, bring the pastry up around the filling and press the edges together well.
4.
Dust the moon cake mould with flour and press one of the filled pastries into the mould, join side uppermost, to shape and decorate the cake. Tap one side of the mould on the work surface and remove the cake.
5.
Place on a baking tray. Repeat the process with the other cakes. Mix the egg yolk with a little water and brush the cakes with the mixture.
6.
Bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 30 minutes, or until golden brown. Leave to cool and serve garnished with flower petals.