Kumquat and Lotus Seed Mooncake

Overview

I made several flavors of mooncakes during the Mid-Autumn Festival. This year, my fruit mooncakes are based on lotus paste, and then add fruits. Although it is my own creation, the taste is very good, much better than making it with fruits and winter melon. This kumquat and lotus paste is made from fried lotus paste and pickled kumquats. I not only like the taste of kumquats, but also like the grainy texture of kumquats, so I didn’t smash the kumquats and lotus paste together, but cut them into shreds. If you like something more delicate, you can smash the kumquat and lotus paste together.

Tags

• baking
• mid-autumn festival
• all-purpose flour
• candied kumquats
• invert syrup
• jianshui
• maltose
• peanut oil
• white sugar
• lotus seeds

Ingredients

Steps

1. 1 After washing the lotus seeds, add 500 grams of water and use the porridge setting of the rice cooker to cook until soft

   

2. 2 Pour into a wall breaking machine and beat into a fine paste

   

3. 3 Pour the paste into the bread bucket and stir-fry using the automatic stir-fry function. Add peanut oil in three batches in the middle. After adding the oil for the second time, add maltose and sugar. Stir-fry until absorbed, then add the last oil. Stir-fry until the lotus paste forms into a ball and is no longer sticky with a spatula.

   

4. 4 Cut the candied kumquats into shreds. When cutting, be careful to pick out any remaining cores. My kumquats are made with brown sugar and are darker in color, while white sugar and white sugar are used to make them lighter in color. I ran out of rock sugar, so this is the only one made with brown sugar. They taste very good

   

5. 5 Finally, put the cut kumquats into

   

6. 6 Stir-fry for a few more minutes until evenly distributed. The frying is done to such an extent that the filling no longer sticks to the spatula.

   

7. 7 Divide the filling into 50g portions and the dough into 15g portions. The ratio of 3 to 7 is easier to wrap. If you like thinner skin, you can wrap into 2 to 8, that is, 50g of filling and 10g of crust, but it will be difficult to wrap.

   

8. 8 Wrap stuffing in leather

   

9. 9 After wrapping tightly, put it into the mold to form. The mold needs to be sprinkled with glutinous rice flour or dry starch first and then kneaded out, otherwise too much flour is not good

   

10. 10 Place the prepared mooncake embryos into the baking tray and spray water before baking

    

11. 11 After preheating the oven to 180 degrees, place it in the oven and bake for 7 minutes

    

12. 12 Take it out and brush the surface with egg wash. Note that the egg liquid does not use whole eggs, but the egg yolk and egg white are basically 1:1, and add about 5 grams of water, so that the coloring effect is better.

    

13. 13 Then put it into the oven, turn up the heat to 170, lower the heat to 160, and bake for 15 minutes

    

14. 14 When the baked mooncake is cut open, you can still vaguely see kumquat shreds. The light lotus paste is paired with the fruity kumquat. The entrance is filled with the fragrance of kumquat, and the texture is that of lotus paste filling. It is a very delicious mooncake