- Cover lotus seeds with boiling water and add alkaline water.
- Cover container for 20 minutes.
- Rub the skin off the lotus seeds, then drain and wash them in clean water.
- Cover the seeds again with water and boil until soft.
- Blend seeds into a paste.
- In a non-stick wok or saucepan, heat up 200g oil and 300g sugar and cook until mixture turns into the colour of golden caramel.
- Pour in lotus paste and continue stirring.
- Add the remaining oil and sugar.
- Cook until the paste thickens and doesn´t stick to the sides of the wok or pan.
- Add maltose and stir for a while.
- To test if the paste is ready, scoop a little into your hand and flatten it. If it doesn´t feel sticky, the paste is ready.
- Dish out the paste and leave to cool.
To make syrup:
- Put sugar, water and lemon slices into a saucepan.
- Boil over a slow fire until golden brown.
- Discard the lemon slices.
- Cool sufficiently before use.
To make mooncake skin:
- Mix flour, syrup, oil and alkaline water and knead until elastic.
- Set aside for three hours.
- Divide the dough into 15 equal portions.
The final step:
- Take a portion of the dough and roll into a thin circular piece.
- Take a 150g ball of lotus paste and wrap with the mooncake skin.
- Dust a mooncake mould with flour.
- Press the dough with filling into the mould.
- Tap lightly to demould.
- Grease baking tray and bake mooncakes in oven at 220°c for about 20 to 30 minutes.
- For a glossy sheen, bake the mooncakes for about 10 minutes, then brush them with egg wash and continue to bake until golden brown.
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