Pasti jadi! MOON CAKE FESTIVAL!
Resep isian lotus
Lotus Paste Mooncakes with Salted Egg Yolk
Bahan
Resep isian lotus:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 227 gr golden syrup dengan 25 gr minyak kacang.
- Tambahkan 1 sdt air abu, jangan lebih.
- Aduk bahan basah sampai tercampur rata.
- Masukkan 250 gr tepung serba guna.
- Aduk pelan dengan spatula sampai adonan benar-benar menyatu.
- Tutup adonan dengan kain agak basah lalu istirahatkan minimal 2 jam.
- Olesi telur asin dengan minyak kacang lalu panggang di suhu 160 derajat selama 10 menit.
- Timbang isian lotus bersama telur asin sampai totalnya 112 gr per buah.
- Pipihkan isian lotus, buat cekungan di tengah, lalu masukkan telur asin.
- Bulatkan isian sampai telur asinnya tertutup rapat.
- Taburi adonan kulit dengan sedikit tepung supaya tidak lengket.
- Timbang kulit 48 gr per buah lalu bulatkan.
- Gilas kulit sampai tipis dengan bantuan plastik supaya tidak perlu banyak tepung.
- Bungkus isian dengan kulit sambil dipijit pelan sampai tertutup rata seperti membungkus nastar.
- Bulatkan kembali mooncake yang sudah terbungkus.
- Taburi cetakan dan permukaan mooncake dengan tepung tipis-tipis.
- Tekan mooncake dengan cetakan lalu keluarkan perlahan supaya motifnya rapi.
- Bersihkan sisa tepung dengan kuas lalu panaskan oven di suhu 170 derajat.
- Panggang mooncake di suhu 170 derajat selama 15 menit.
- Campur 1 kuning telur dengan 1 sdm susu cair lalu aduk sampai rata.
- Poles bagian atas mooncake tipis-tipis saja, jangan sampai berbuih.
- Panggang lagi di suhu 170 derajat selama 10 menit.
- Dinginkan mooncake dan simpan 3 hari sebelum dimakan supaya lebih lembut dan minyaknya keluar.
Ingredients
Lotus filling recipe:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 227 g of golden syrup with 25 g of peanut oil.
- Add 1 tsp of lye water, no more than that.
- Stir the wet ingredients until evenly mixed.
- Add 250 g of all-purpose flour.
- Fold gently with a spatula until the dough comes together completely.
- Cover the dough with a slightly damp cloth and rest it for at least 2 hours.
- Brush the salted egg yolks with peanut oil and bake them at 160C for 10 minutes.
- Weigh the lotus paste together with a salted yolk so each filling totals 112 g.
- Flatten the lotus paste, make a well in the middle, and set the salted yolk inside.
- Roll the filling into a ball so the yolk is completely enclosed.
- Dust the rested dough with a little flour so it does not stick.
- Weigh out 48 g pieces of dough and roll them into balls.
- Roll the dough thin between plastic sheets so you do not need much flour.
- Wrap the filling in the dough, pressing gently until it is fully covered like a nastar.
- Roll the wrapped mooncake back into a neat ball.
- Lightly dust the mould and the surface of the mooncake with flour.
- Press the mooncake with the mould and release it slowly so the pattern stays sharp.
- Brush off the excess flour and preheat the oven to 170C.
- Bake the mooncakes at 170C for 15 minutes.
- Mix 1 egg yolk with 1 tbsp of milk until combined.
- Brush only the top of each mooncake very thinly, avoiding any bubbles.
- Bake again at 170C for 10 minutes.
- Cool the mooncakes and keep them for 3 days before eating so they soften and the oil comes through.
Mode Masak
Resep isian lotus
Lotus Paste Mooncakes with Salted Egg Yolk
Pasti jadi! MOON CAKE FESTIVAL!
Pasti jadi! MOON CAKE FESTIVAL!
Bahan
Resep isian lotus:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Campur 227 gr golden syrup dengan 25 gr minyak kacang.
- Tambahkan 1 sdt air abu, jangan lebih.
- Aduk bahan basah sampai tercampur rata.
- Masukkan 250 gr tepung serba guna.
- Aduk pelan dengan spatula sampai adonan benar-benar menyatu.
- Tutup adonan dengan kain agak basah lalu istirahatkan minimal 2 jam.
- Olesi telur asin dengan minyak kacang lalu panggang di suhu 160 derajat selama 10 menit.
- Timbang isian lotus bersama telur asin sampai totalnya 112 gr per buah.
- Pipihkan isian lotus, buat cekungan di tengah, lalu masukkan telur asin.
- Bulatkan isian sampai telur asinnya tertutup rapat.
- Taburi adonan kulit dengan sedikit tepung supaya tidak lengket.
- Timbang kulit 48 gr per buah lalu bulatkan.
- Gilas kulit sampai tipis dengan bantuan plastik supaya tidak perlu banyak tepung.
- Bungkus isian dengan kulit sambil dipijit pelan sampai tertutup rata seperti membungkus nastar.
- Bulatkan kembali mooncake yang sudah terbungkus.
- Taburi cetakan dan permukaan mooncake dengan tepung tipis-tipis.
- Tekan mooncake dengan cetakan lalu keluarkan perlahan supaya motifnya rapi.
- Bersihkan sisa tepung dengan kuas lalu panaskan oven di suhu 170 derajat.
- Panggang mooncake di suhu 170 derajat selama 15 menit.
- Campur 1 kuning telur dengan 1 sdm susu cair lalu aduk sampai rata.
- Poles bagian atas mooncake tipis-tipis saja, jangan sampai berbuih.
- Panggang lagi di suhu 170 derajat selama 10 menit.
- Dinginkan mooncake dan simpan 3 hari sebelum dimakan supaya lebih lembut dan minyaknya keluar.
Ingredients
Lotus filling recipe:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Combine 227 g of golden syrup with 25 g of peanut oil.
- Add 1 tsp of lye water, no more than that.
- Stir the wet ingredients until evenly mixed.
- Add 250 g of all-purpose flour.
- Fold gently with a spatula until the dough comes together completely.
- Cover the dough with a slightly damp cloth and rest it for at least 2 hours.
- Brush the salted egg yolks with peanut oil and bake them at 160C for 10 minutes.
- Weigh the lotus paste together with a salted yolk so each filling totals 112 g.
- Flatten the lotus paste, make a well in the middle, and set the salted yolk inside.
- Roll the filling into a ball so the yolk is completely enclosed.
- Dust the rested dough with a little flour so it does not stick.
- Weigh out 48 g pieces of dough and roll them into balls.
- Roll the dough thin between plastic sheets so you do not need much flour.
- Wrap the filling in the dough, pressing gently until it is fully covered like a nastar.
- Roll the wrapped mooncake back into a neat ball.
- Lightly dust the mould and the surface of the mooncake with flour.
- Press the mooncake with the mould and release it slowly so the pattern stays sharp.
- Brush off the excess flour and preheat the oven to 170C.
- Bake the mooncakes at 170C for 15 minutes.
- Mix 1 egg yolk with 1 tbsp of milk until combined.
- Brush only the top of each mooncake very thinly, avoiding any bubbles.
- Bake again at 170C for 10 minutes.
- Cool the mooncakes and keep them for 3 days before eating so they soften and the oil comes through.
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