Walnut Mooncakes (Improved)
Serves: 30 - 32
 
Ingredients
Pastry
  • 350g Plain flour
  • 30g Custard Powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 50g Icing sugar
  • 250g unsalted butter
  • 1 egg
  • 1 tsp Vanilla Essence
Filling
  • 30g toasted melon seeds
  • 750g White Lotus Paste
  • 6-7 salted egg yolks (each cut into 6 pieces)
Before baking
  • 1 Egg yolk + 1 tbsp water (for glazing)
  • Walnut for decoration
Instructions
  1. In a large bowl, sift flour, custard powder, salt and baking powder together. Whisk ingredients together and set aside.
  2. In the bowl of a standing mixer set to medium high speed, cream sugar and butter together until slightly pale and fluffy.
  3. Gradually add in egg and vanilla and beat on medium high speed till fluffy and light.
  4. Fold in flour mixture in two parts. Refrigerate dough overnight.
  5. Bake salted egg yolks for 5 minutes at 160ºC. Set aside to cool. Cut each yolk into 6 pieces.
  6. Mix melon seeds with lotus paste. Divide fillings into about 25g each.
  7. Wrap a piece of salted egg yolk in each ball of filling.
  8. Take out dough from fridge and divide into portions of 20g each.
  9. Wrap fillings into dough and decorate with walnut.
  10. Apply egg wash on mooncakes and bake at 160ºC for 10 mins.
  11. Remove from oven and allow mooncakes to rest for 10 mins. Re-apply egg wash and return to oven and bake for another 20 mins or till golden.
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/walnut-mooncakes-improved/