Usuba
Moon Cakes with Lotus and Nuts
Traditional Chinese pastries with delicate lotus seed and nut filling. The dough turns out airy and crumbly, and the beautiful pattern on the surface creates a festive appearance. You can adapt the recipe by replacing lotus seeds with prunes or honey instead of syrup.
- Total
- 60 min
- Standard serving
- 120.7 g
Ingredients
Total 10
Instructions
- 1
Step 1
Mix wheat flour, dry milk, baking powder and salt in one bowl.
- 2
Step 2
Whisk the chicken egg until lemon-colored. Add sugar and continue whisking for 10 minutes. At the end, add molasses.
- 3
Step 3
Carefully mix the egg mixture with the flour mixture until you get a homogeneous dough.
- 4
Step 4
Divide the dough into 6 equal parts.
- 5
Step 5
Prepare the filling: mix grated nuts with lotus seeds. If using prunes, grate them first.
- 6
Step 6
Grease the silicone mold with vegetable oil. Roll out a piece of dough, place it in the mold, add the filling, and carefully fold the edges of the dough to cover the filling. Place the mold in the freezer for 15–20 minutes for easier removal.
- 7
Step 7
Remove the gingerbreads from the molds and place them on a baking sheet lined with parchment paper brushed with vegetable oil.
- 8
Step 8
Brush the top of the gingerbreads with egg yolk for a golden shine.
- 9
Step 9
Bake at 180 °C for 30 minutes until golden brown.
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