Filling:
1 can lotus paste
2 tbsp water
1/4 c almond flakes
cooked salted egg yolks
Combined all ingredients except the salted egg yolks and microwave for 2-3 minutes.
Stir to form a thick paste. And let cool.
Water Shortening Dough :
1/2 c flour
3 tbsp melted butter
1/2 c flour
3 tbsp melted butter
Flaky Dough:
1 c flour
3 tbsp butter
5 tbsp water
pinch of salt
Prehear oven at 350F
Mix water shortening dough and flaky dough individually in two separate bowls. Form ten portions of tiny balls with each. (you can weigh it to be precise) Flatten water shortening dough lightly then wrap the flaky dough with your water shortening dough. Roll the two together till thin and 4 inches wide. Spoon filling and eggyolks (one yolk per mooncake) into the center and pinch corners of dough to seal. Brush mooncake with eggwash (to make the it shiny) and place it in the middle rack. Bake for 20-25 minutes.
1 c flour
3 tbsp butter
5 tbsp water
pinch of salt
Prehear oven at 350F
Mix water shortening dough and flaky dough individually in two separate bowls. Form ten portions of tiny balls with each. (you can weigh it to be precise) Flatten water shortening dough lightly then wrap the flaky dough with your water shortening dough. Roll the two together till thin and 4 inches wide. Spoon filling and eggyolks (one yolk per mooncake) into the center and pinch corners of dough to seal. Brush mooncake with eggwash (to make the it shiny) and place it in the middle rack. Bake for 20-25 minutes.
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