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Chinese Mooncake

Makes: 9
100g. Golden syrup
115g. Cake flour
1⁄2 tsp. Water
450g. White lotus-paste
2 tbsp. Peanut Oil
15g. Bread flour
1 Egg
9 Salted egg yolks
Recipe preparation
In the kitchen:
  • Mix golden syrup, peanut oil, cake flour and bread flour into a dough. Rest dough in the fridge for 1 hour.
  • Soak the salted egg yolks in oil and set aside.
  • Divide lotus paste to 9 portions of 50g. Wrap each salted egg yolk with the lotus paste and roll them into a balls.
  • Divide the rested dough into 9 portions of 30g.
  • Wrap the lotus paste balls with with the rolled out dough and then put them into the mooncake mold.
  • Lightly whisk the egg into egg-wash for later use.
At the barbecue:
  • Preheat grill to 150°C for 15 minutes with the lid down.
  • Place the mooncakes on the preheated pizza stone and allow to bake for 15 minutes with the lid down.
  • Open the lid, lightly brush egg-wash on each mooncake and close the lid to bake for 5 minutes till it is done.