Red Lotus Paste and Cream Crust Mooncakes

Name: Red Lotus Paste and Cream Crust Mooncakes
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 40g Caster sugar; 45g butter; 20g egg; 10g milk powder; 1/8 teaspoon baking soda; 245g Red lotus paste filling; Some Whole egg liquid

by Junzhi

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Making mooncakes on Mid-Autumn Festival is a protracted battle. Every year’s experience tells me that the battle will start just one month before the Mid-Autumn Festival. Cantonese style, Beijing style, Soviet style, and Bingpi are done in turn, until Mid-Autumn Festival, but still can’t meet the enthusiastic needs of relatives and friends.
When making mooncakes at home, the selection of materials is naturally genuine, and the refurbishment of the pattern is also necessary. When giving away, there are enough mooncakes of various styles to make up a box, which is worthy of face. Therefore, I will not let go of this creamy mooncake today.
The creamy meringue and the delicate and sweet lotus paste filling really have nothing to say. Who said moon cakes are not delicious? How come I never feel it? !

Ingredients

Red Lotus Paste and Cream Crust Mooncakes

1. Put the fine sugar, eggs, and softened butter in a large bowl, use a whisk until it is smooth and puffy, add milk powder, and continue to beat evenly

2. Mix low-gluten flour and baking soda and sift into the butter mixture; stir with a rubber spatula to mix the flour and butter together

3. After the mixture is completely uniform, knead the dough with your hands (knead it into a dough, don't knead too much). Divide the finished butter crust dough into 7 small portions (about 30 grams each). The red lotus paste filling is also divided into 7 portions (35 grams each)

Red Lotus Paste and Cream Crust Mooncakes recipe

4. Put the pie crust dough on a fresh-keeping bag or greased paper and roll it out with a rolling pin to form a round dough with a thick middle and a thin circumference. (After the dough is rolled out, it is fragile and difficult to pick up. Put a fresh-keeping bag or oil paper underneath to facilitate the operation of the dough); pick up the dough together with the fresh-keeping bag, and place the red lotus paste filling in the center of the dough

5. Wrap the filling with the dough, and tear off the fresh-keeping bag at the same time; close the dough so that the red lotus paste filling is completely wrapped in the dough; use a 6cm diameter circular cutting die (or other circular mold you have), Put the dough in the cutting mold; gently press the dough to make the dough fit the shape of the mold

6. Lift the cutting mold, gently push the dough with your fingers to separate the dough from the mold, and the dough is shaped; place the dough on the baking tray with the bottom side up. Shape all the dough in turn, cross out the pattern with a fork on the surface of the dough, then brush a layer of egg liquid, put it in a preheated oven at 180°C, for about 15 minutes, until the surface is golden and ready to be out of the oven

Tips:
1. In addition to the red lotus paste filling, you can also use other fillings you like to make different flavors of cream crust mooncakes. It is recommended to use Cantonese-style fillings, such as Cantonese-style bean paste filling, jujube paste filling, and five-ren filling. Do not use fillings with too much water content;
2. If there is no round mold, you can directly flatten the dough into a round shape with your palm. It's just that the shape is not neat and beautiful. Another option is to use a mooncake mold to press the dough into a pattern. The shaping method is the same as that of making Cantonese mooncakes. However, when the buttery mooncake is baked, the pattern will expand, and the finished product will not be as clear as the Cantonese mooncake;
3. When baking, because of the expansion, many small cracks may appear on the surface of the moon cake. This is a normal phenomenon. After cooling, the crust shrinks and the cracks are invisible. If the mooncakes have big cracks when they are baked, it may be because the moisture content of the filling you chose is too high.