Healthy Gourmet Burgers
(July-August 2008)
|
| more... |
|
|
|
| 26/6/1998 |
|
Making of Mooncakes Recipe by Amy Beh
|
|
|
| |
Method
Divide your dough into even pieces of 40g each. Roll the dough into a ball and flatten out with your hand.
Weigh the lotus seed paste. If you like the yolk of salted eggs, you can insert one in the centre.
Place the filling in the middle of the flat dough and slowly wrap around it. Seal the edges and roll dough lightly between your palms until the filling is hidden.
Dust mould lightly with flour. Press doughball into the mooncake mould. Knock the mould against the table to dislodge the mooncake.
Bake in a preheated oven at 180 șC for 10 minutes. Remove and leave to cool for 5 minutes. Brush on beaten egg glaze. Return to bake for another 10 minutes or till golden.
Note
Do not overbake mooncake otherwise filling will overflow and mooncake will lose its shape.
|
|
|
|
