Red Lotus Seed Paste Mooncakes Recipe! CiCi Li - Asian Home Cooking Recipes

I wish everyone a very happy Mid Autumn Festival! And today let's make Red Lotus Seeds Paste Mooncakes.

Red Lotus Seed Paste Mooncakes Recipe: http://cicili.tv/red-lotus-seed-paste-mooncakes/

中文影片: https://www.youtube.com/NTDfoodparadise

Tips for Mooncake Success:

The ratio of filling to dough is usually between 2:1 and 3:1. The mooncake mold I used is for 4.4-ounce mooncakes, so I measure out 2.6 ounces of filling and 1.8 ounces of dough for each mooncake. You can change the proportion as you wish, as long as the total amount fits your mold.

Each ingredient serves a purpose. For instance, golden syrup is one of the main elements that makes the outside of the mooncakes soft, chewy, and shiny. Lye water, meanwhile, gives them their golden color. ‬‬

The filling needs oil, in order for the skin to become soft and shiny. I used a pre-made sweet red bean paste for the filling, which saved me at least four hours of prep time, but the paste does not have any oil in it, and so I had to add some myself.

To prevent cracking, always keep the dough and the unbaked mooncakes covered with plastic wrap. Spraying the mooncakes with water before they go into the oven also helps.

Do not eat the mooncakes right away. Baked mooncakes need to be stored in an airtight container for two days before serving. After two days, the crusts will become soft, chewy, and shiny, and the color will deepen. In Chinese, we call this process “hui you,” which literally translates to “returning oil.”

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