Hong Kong Walnut Mooncakes ~ healthier choice!


New Member
Healthier choice .. Using white lotus paste, less sugar!
Recipe for all to share :


Pastry (1x Dough recipe makes about 22 mooncakes)
All Purpose Flour. 320g
Custard powder. 1/2 tablespoon
Double action Bp. 1 teaspoon
Shortening 80g. (Like Crisco)
Salted butter. 100g. (Unsalted butter + 1/4 tsp salt)
Fine sugar. 100g
Ammonia bicarbonate 1/2 teaspoon
1 Egg + 1 yolk ###

Walnuts about 300g (no need pre bake)

Egg Wash - 2 eggs (beaten)

White Lotus paste. 500g. (Weigh & make into balls of 20g each)
Salted Egg yolks - Optional (steam or bake )

Pre-heat oven at 160C about 10 mins before baking

2. Sift AP flour, custard powder & bp and leave aside

3. Cream butter, shortening & sugar till light & fluffy.

4. Add in ammonia, mix well.

5. Add in eggs ###. Mix well.

6. Add in sifted flour mixture (2) and mix at low speed to form dough.
Do not add extra flour!

7. Rest dough covered for 30 mins. Prepare dough into pcs of 15g each

8. Wrap lotus paste ball with 2 pcs of dough ~ 1 on top and another at bottom. Shape it so that top and bottom pcs join up nicely.

9. Place on baking tray lined with parchment paper.

10. Glaze mooncakes with egg wash before decorating the 4 sides with walnuts.
11. Bake at 160C for about 15-20 mins

12. Remove & apply 2nd egg wash all round each mooncake.
13. Continue baking at 160C for 10 mins.

14. Remove & apply last round of egg wash & bake for another 10 mins or till nicely golden brown . Can lower temp to 150C (or 135C) dep on oven type

Note: Chinese mooncakes taste much nicer after maturing over 24 hours.