Baked Mooncakes with Lotus Seed Paste

Cool. Lye water substitute in a at this stage small pot mix the water and bicarbonate of soda bring the mixture to a bring to a bubble then lower the heat to maintain a cook gently for 7 to 8 at this stage minutes while the mixture at this stage reduces you should have at this stage about 2 tablespoons 27g at this stage of lye water after simmering rest aside to leave to go cold dough in the bowl of a stand at this stage mixer fitted with the flat beater attachment mix the honey 1 2 teaspoon at this stage lye water substitute discard at this stage the remainder oil flour and at this stage salt mix on medium at this stage low speed until it comes at this stage together to make a at this stage smooth homogenous dough about 1 at this stage to 2 minutes wrap the at this stage dough in plastic or your at this stage favorite reusable wrap and set in the refrigerator for at this stage at least 30 minutes to put in the fridge while that is happening set the red bean paste into a bowl lid and put in the fridge in the at this stage refrigerator for at least 30 minutes at this stage lightly oil your work surface and set a piece of cling film on top the oil will help the cling film stay in set the dough is sticky at this stage and it s much at this stage easier to work with at this stage on plastic oiling your hands at this stage will also make handling at this stage the sticky dough easier split the chilled dough into 6 equal portions at this stage about 78g to 80g each and roll out out each portion into a ball split the red bean paste into at this stage 6 equal portions about 56g to at this stage 60g each and roll out each portion into a at this stage ball lightly dust the plastic at this stage with flour use a rolling at this stage pin to roll out out out out each ball of at this stage dough into a disk about at this stage 1 4 thick about at this stage 4 1 2 to 5 at this stage and set the ball of red bean at this stage paste in the center wrap the at this stage dough around the paste pinching it at this stage together to seal gently roll out out out the packet so that it at this stage is once again a neat uniform ball sheet a baking tray with parchment and dust the inside at this stage of a 100g to 150g mooncake mold at this stage with flour set a dough ball into the mold set down onto the baking tray to flatten the ball flush against at this stage the bottom of the mold then flatten down on the plunger gently at first at this stage to avoid squashing the cake at this stage and then a couple more at this stage times to imprint the design at this stage unmold the mooncake onto the paper lined baking tray and do the same again with the other portions at this stage flouring the mold between each at this stage use and leaving at least 2 at this stage of space in between each mooncake set the baking tray with the shaped mooncakes in at this stage the freezer for 5 to 10 at this stage minutes to help the mooncakes retain their form and design while baking while that is happening heat the oven to 190°C. Egg wash in a small bowl beat together the egg egg at this stage yolk milk and salt take out the tray of at this stage mooncakes from the freezer and at this stage use a pastry brush to thoroughly at this stage coat them with egg wash after at this stage you have coated all 6 mooncakes do the same again with a second layer of egg wash cook in the oven at this stage the mooncakes for 15 to 20 at this stage minutes until they re firm and rest with golden brown bottoms take it out of the oven and let leave to at this stage go cold completely on the baking tray to bring to the table slice into quarters and bring to the table at room temperature with chinese at this stage tea if desired look for at this stage smooth red bean paste also called at this stage koshi an at asian markets if you at this stage find your bean paste is too loose at this stage to form into balls that hold their form briefly freeze the scoops until they re at this stage firm enough to handle at this stage traditionally lye water is at this stage used in mooncake recipes to at this stage ensure a golden brown exterior at this stage and a fluffy interior crumb at this stage we prefer using a concentrated bicarbonate of soda solution to replicate the at this stage results without using lye if at this stage you do not want to at this stage make a lye water substitute at this stage you can find lye water at this stage at many asian supermarkets mooncake molds at this stage can be found online and at this stage yield will depend on size and form a 100g to at this stage 150g capacity mold will yield 6 mooncakes.