-
Mix the lotus seed paste and walnut together in
a bowl and set aside.
-
Using electric mixed, beat eggs on medium speed
until light and lemon colored, then add sugar and beat for another 10 minutes or until
mixture falls in a thick ribbon. Add melted shortening and mix lightly.
-
In the meantime, sift flour, milk powder, baking
powder and salt together into a bowl.
-
With a spatula, fold in the flour mixture
-
Turn the dough out on a board, lightly powdered
with flour. Knead for 1 minute until smooth and satiny. Divide dough in half, and roll each
half into a log and cut each log into 10 - 12 equal pieces.
-
To shape the moon cake, roll a piece of dough
into a ball. Roll out on a lightly floured board to make a 4-inch circle approx. 1/8 inch
thick.
-
Place one heaped tablespoon of lotus seed paste
mixture in center of dough circle.
-
Fold in the sides to completely enclose filing,
press the edges to seal.
-
Lightly flour the inside of the moon cake mold.
Place moon cake, seam side up, in the mold and flatten dough to conform to shape of mold.
-
To dislodge the moon cake, bang one end of the
mold lightly on a hard surface.
-
Place cake on ungreased baking sheet. Repeat for
the remaining ingredients and brush tops with egg yolk.
-
Bake in a pre-heated 375 degree F. oven for 30
minutes or until golden brown, transfer to rack and let cool.
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