More than 60 min
Ingredients(Yield: 4 mooncakes (150g each))
100g inverted sugar syrup
3g alkaline water
180g plain flour
320g white lotus seeds paste
8 salty eggs
1 tbsp Chinese rose wine
Blend syrup, oil and alkaline water with the Electric Hand Mixer (with Stirrer). Add flour and mix into a dough. Allow to rest at room temperature for 2 hours, and the mooncake crust is ready.
Take only yolks from salted eggs and remove egg white, stir in rose wine. Use the Multi-Purpose Halogen Cooking Pot to bake at 150℃for 8 minutes with Low Rack. Remove and let cool.
Divide white lotus seed paste into portions of 80g. Wrap 2 salted egg yolks inside each portion and shape into balls.
Whisk 1 egg and 1 egg yolk. Set aside.
Flatten 35g of mooncake crust a portion and wrap up white lotus seed ball. Put inside mooncake mould to shape.
Place mooncakes on frying plate. Spray water on the mooncakes.
Preheat the Multi-Purpose Halogen Cooking Pot to 200℃ for 5 minutes. Place the frying plate on the High Rack. Bake mooncakes for 15 minutes. Brush whisked eggs on top. Reduce heat to 160℃ and continue baking for a further 8 minutes. Serve.
The transparent glass pot of Multi-Purpose Halogen Cooking Pot allows convenient adjustment to the temperature by observing the baking process which makes the mooncakes with lovely golden colours.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference