我从小就想做月饼，所以上个周末，我烤莲蓉月饼给家人吃和庆祝中秋节。这些美食看起来很难做， 但是不是那么难， 还可以。可能因为妈妈帮我，所以我做得不错，还能做得成功。我很开心。祝大家中秋节快乐，万事如意！
The Mid-Autumn Festival is a close second to Chinese New Year when it comes to the Chinese holiday I look forward to the most each year. This is due to the plenty of dice games I usually have during this time of year. When luck is on your side during the game and you win “状元”, receiving the coveted 红包 or 压岁钱 feels as if you already won the lottery. Unfortunately, I needed to find another way to celebrate the occasion since I cannot go out and see my friends. This is why I decided to make my own mooncakes! I love these Chinese delicacies for their signature sweet filling and golden crust. This truly was a wonderful experience to pay homage to my Chinese roots.
The traditional recipe makes use of golden syrup, but this ingredient is not often found in local supermarkets. Thus, I used corn syrup as a substitute and adjusted the measurements to ensure that the mooncake skin remains the same.
Recipe
Yields 20 servings
Ingredients
¾ cup or 180 mL high fructose corn syrup
½ cup or 120mL vegetable oil
2 teaspoons lye
2.5 cups or 310 grams all-purpose flour
Extra flour (to use when rolling and shaping the dough)
600 grams lotus seed paste
1 egg
Optional: 40 grams crushed nuts
Procedure
Combine corn syrup, vegetable oil, lye, and flour in a bowl to make the dough for the crust. Once done, keep it in a sealed container or bag, and let it chill in the refrigerator overnight.
The next day, preheat the oven to 400℉.
Thaw and divide the dough into 30-gram portions.
Form the lotus paste into 30-gram balls. If you want to add nuts, make sure that the nuts are finely chopped so that they will not pierce the skin.
Roll and flatten the dough into a circle and place the filling in its center.
Wrap the filling with the dough and pinch the open side close.
Roll the ball in your hands until there are no visible creases.
Use the mooncake mold to shape each mooncake. Make sure to dust your surface and the molds with flour, so the mooncakes will not stick to them.
Place all the mooncakes on a lined baking tray and bake them for 7 minutes.
Beat one egg to use as an egg wash.
Retrieve the baking tray from the oven and brush each moon cake with the egg wash.
Lower the oven’s temperature to 350℃ and place them back in the oven for another 7 minutes.
Let them cool down for a few minutes after they are done baking.
Share and enjoy with friends and family!
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