I tested a similar corn and lotus paste mooncake in the hotel where i stayed during my recent visit to Xiamen China. Something difference from the usual traditional baked mooncake which normally adding melon seeds.
Due to water contain from the corn kernels, I found the lotus paste was slightly wet especially around the area of corn kernels..anyway, this mooncake is quite aroma with adding fresh corn kernels.
Corns and Lotus Paste Mooncake 粟米莲蓉月饼
*makes 4 mooncakes (3” diameter)
120g Hong Kong flour水仙粉
72g golden syrup 糖浆
32g peanut oil 花生油
1/2tsp Alkaline water碱水
440g lotus paste 莲蓉馅
48g corn kernels 粟米(separate kernels from the cob, steamed for 10mins, pat dry)
Egg wash- Add 1tbsp milk and 1tbsp water into 1 egg yolk, lightly stir well
1. Sifted flour in a mixing bowl.
2. Mix syrup, peanut oil and Alkaline water, slowly pour into flour.
3. Use a spatula to mix till form a soft dough. Cover and rest it for 20mins.
4. Weight lotus paste 110g each and add corn kernels together, roll into a ball.
5. Weight dough 55g each and roll into a ball.
6. Flatten the dough ball and place a lotus paste ball on top, wrap and seal the dough by slowly push the dough until totally cover the whole lotus paste ball. Slightly shape into a ball again.
7. Dush some flour on the mooncake mould, knock out excess flour.
8. Place mooncake inside the mould, flatten dough to conform to shape of mould.
9. Knock the mooncake mould on solid surface and slowly remove the mooncake and place on a baking pan.
10. Bake at a pre-heated oven at 180c for 7mins.
11. Remove mooncake from oven and set aside to cool for at least 15mins.
12. Apply egg wash (either top only or top & sides) and bake at preheated oven at 170c for 15mins.
13. Remove mooncake from oven, immediately transfer to wire rack to cool. Serve after 1-2 days in room temperature as to let the skin turn soft.
I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking