Red lotus paste mooncake

Overview

I have made mooncakes with the classic filling of white lotus paste. I love lotus paste mooncakes, so red lotus paste is a must-have. Red lotus paste is actually made by boiling it into caramel color and then frying it with lotus paste. The fried lotus paste turns red, so it is called red lotus paste. In order to be healthier and avoid the unhealthy ingredients of caramel, I chose brown sugar. Brown sugar is slightly healthier than white sugar and can make lotus paste turn red. So the red lotus paste I made today can be said to be a modified version, but it is also healthier. In order to be healthier, I used healthy olive oil wherever oil is used in this mooncake. If you like the taste of brown sugar and healthy mooncakes, then this red lotus paste mooncake is a must-try.

Tags

• baking
• brown sugar
• cake powder
• flour
• invert syrup
• jianshui
• milk powder
• olive oil
• lotus seeds

Ingredients

Steps

1. 1 When kneading the dough, first pour all the inverted syrup, oil, and water into a small basin, stir evenly, and stir until it is completely integrated into a thick slurry. The water is prepared by myself at a ratio of 1:3 between alkaline noodles and water.

   

2. 2 Add flour and milk powder 3. Do not over-stir. Knead into a dough and leave it for more than an hour.

   

3. 3 Soak the lotus seeds in water for about 3 hours. 5 Boil in water until soft and rotten

   

4. 4 Take out the cooked lotus seeds and pour them into the food processor. If the food processor cannot stir, add a little water to cook the lotus seeds. 7 Use the ultra-fine grinding function and stir twice. If the food processor does not have this function, you can use the stirring function to stir three times. Stir a few more times to make the filling more delicate.

   

5. 5 Pour the stirred lotus seed paste into the pot, stir-fry it slightly and then add brown sugar. It’s best to use a non-stick pan so it’s not easy to fry.

   

6. 6 Stir-fry over low heat until the brown sugar dissolves, continue to stir-fry until the lotus paste thickens and forms a dough, add olive oil. It is best to weigh the olive oil in advance and add it in 2-3 times. Wait until it is completely absorbed before adding the next one

   

7. 7 After the oil is absorbed, add the cake powder. The cake powder is ground from fried glutinous rice. If it is not available, fry the glutinous rice flour instead.

   

8. 8 Stir thoroughly and evenly. At this time the filling is complete and smooth and moist. Let cool and set aside.

   

9. 9 Divide the lotus paste filling into 60 grams and the dough into 18 grams. Originally, 16 grams was enough. The lotus paste filling was relatively difficult to wrap, so I used 18 grams. Flatten the dough, add the lotus paste filling, and slowly push it up to wrap 17. Keep pushing it, slowly close it, and finally wrap it tightly

   

10. 10 Sprinkle cake powder into the mold, place it into the mold, place the prepared mooncake base into a baking pan, and spray water before putting it in the oven.

    

11. 11 Preheat the oven to 170 degrees for 3 minutes and put it in the oven. After baking for 5 minutes, take it out and brush the surface with egg wash,

    

12. 12 Then continue baking for 12---15 minutes. Bake the mooncakes, let cool and return to oil. This recipe returns oil quickly. I made it the night before and it returned oil the next morning.