Mid-Autumn Moon Cake

Name: Mid-Autumn Moon Cake
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 2 doz, 24 serving(s)
Ingredients: 1 (17 1/2 ounce) can lotus seeds, paste; 1/4 cup finely chopped walnuts; 4 cups all-purpose flour; 1/2 cup non-fat powdered milk; 3 teaspoons baking powder; 1/2 teaspoon salt; 3 eggs; 1 cup sugar; 1/2 cup solid shortening, melted and cooled; 1 egg yolk, lightly beaten

Submitted by Nana Lee

"By Yan Can Cook, Inc. Here's another moon cake recipe. This one has lotus seed paste and walnuts. You'll need a moon cake mold to make these."

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Ready In:: 1hr 5mins
Ingredients:: 10
Yields:: 2 doz
Serves:: 24

ingredients

FILLING
1 (17 1/2 ounce) can lotus seeds, paste
¹⁄₄ cup finely chopped walnuts
DOUGH
4 cups all-purpose flour
¹⁄₂ cup non-fat powdered milk
3 teaspoons baking powder
¹⁄₂ teaspoon salt
3 eggs
1 cup sugar
¹⁄₂ cup solid shortening, melted and cooled
1 egg yolk, lightly beaten

directions

Preheated 375ºF.
Mix lotus seed paste and walnuts together in a bowl; set aside.
Sift flour, milk powder, baking powder, and salt together into a bowl.
In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored.
Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon.
Add melted shortening; mix lightly. With a spatula, fold in flour mixture.
Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny.
Divide dough in half; roll each half into a log.
Cut each log into 12 equal pieces.
To shape each moon cake, roll a piece of dough into a ball.
Roll out on a lightly floured board to make a 4-inch circle about 1/8-inch thick.
Place 1 tablespoon of lotus seed paste mixture in center of dough circle.
Fold in sides of dough to completely enclose filling; press edges to seal.
Lightly flour inside of 2-1/2 inch moon cake press.
Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold.
Bang one end of mold lightly on work surface to dislodge moon cake.
Place cake on ungreased baking sheet.
Repeat to shape remaining cakes.
Brush tops with egg yolk.
Bake for 30 minutes or until golden brown.
Transfer to a rack and let cool.

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RECIPE SUBMITTED BY

Nana Lee

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<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>

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