Jiangsu Lotus Mooncakes
Jiangsu Lotus Mooncakes are a traditional Chinese pastry delicacy, especially popular during the Mid-Autumn Festival. These mooncakes, originating from the Jiangsu province, are known for their soft, flaky crust and rich, fragrant lotus paste filling. Mooncakes have a storied history, believed to date back over 3,000 years to ancient China. They were initially used as offerings to the Moon Goddess in harvest celebrations and have evolved into a festive treat enjoyed by families and friends.
Ingredients
- All-purpose flour - 500g
- Vegetable oil - 150ml
- Golden syrup - 200g
- Lye water - 10ml
- Lotus paste - 600g
- Salted egg yolks - 6
- Egg wash (1 egg beaten with 1 tablespoon of milk)
- Sesame seeds - optional
Preparation
Making the Dough
Begin by preparing the mooncake dough. In a large mixing bowl, combine the flour and golden syrup along with the vegetable oil and lye water. Stir until the mixture forms a smooth and uniform dough. Cover with plastic wrap and let it rest for at least 30 minutes.
Preparing the Filling
While the dough rests, prepare the filling. Divide the lotus paste into small, equal portions of about 100g each. If using salted egg yolks, gently wrap each portion of paste around an egg yolk, ensuring it is completely encased.
Assembling the Mooncakes
Preheat your oven to 180°C (356°F). Divide the dough into equal portions, and roll each into a flat circle sufficient to wrap the lotus paste balls. Encase each ball with dough, sealing it gently and rolling it into a smooth sphere. Use a mooncake mold to shape and imprint the design on each mooncake.
Cooking Process
- Once all mooncakes are molded, place them on a baking sheet lined with parchment paper.
- Brush the tops lightly with egg wash to achieve a golden-brown finish upon baking.
- Sprinkle sesame seeds on top if desired.
- Bake in the preheated oven for 10 minutes, then remove them carefully and allow them to cool slightly before applying a second layer of egg wash.
- Return to the oven and bake for an additional 10-15 minutes, or until golden brown.
The process of baking involves waiting for the golden syrup to caramelize and develop the distinctive color and flavor of traditional mooncakes. Remember to keep track of each baking session with a cooking timer.
Enjoying Your Jiangsu Lotus Mooncakes
Jiangsu Lotus Mooncakes are best enjoyed with a pot of Chinese tea, which perfectly complements the rich and sweet characteristics of the lotus paste filling. These mooncakes can be stored in an airtight container for up to a week, allowing the flavors to mature further.
Share these delightful pastries with family and friends during the Mid-Autumn Festival, taking a moment to admire their beautiful molded patterns before slicing them open to reveal their delicious filling.