Taiwanese Style Lotus Mooncakes 台式莲蓉月饼
I’ve bookmarked this Taiwanese style mooncake recipe baked by many blogger friends since last year. I wanted to try out this recipe because it is quite different from the traditional baked mooncakes as it uses butter instead of peanut oil and no alkaline water is required. The dough is quite manageable and the crust is slightly buttery but fragrant after baked. You can consume the mooncakes immediately after cooling down or store in an airtight container like the traditional ones.
Taiwanese Style Lotus Mooncakes
Prep time
Cook time
Total time
Author: Ann Low
Serves: 12 pieces
Ingredients
- Ingredients:
- 140g cake flour or plain flour
- 20g milk powder
- 30g icing sugar
- 30g sugar syrup (can use golden syrup or maltose. I used glucose)
- 35g beaten egg
- 30g soft butter
- 300g lotus paste, divide into 12 small balls, 25g each
- 1 beaten egg yolk for egg washing
Instructions
- Sift flour, icing sugar and milk powder together on to table top. Make a well in the center, add maltose and egg into it. Blend well and lastly add in soft butter and knead to a smooth dough. Wrap with cling wrap and set aside for 15 minutes.
- Divide dough into 12 portions, 25g. Wrap lotus paste filling in dough. Roll it into a ball and dust with some flour and
- Press firmly into mould, unmould and place on a lined baking tray.
- Bake at preheated oven 170 deg C for 10 minutes. Remove from oven and rest mooncakes to cool for about 10 minutes. Apply egg wash on the surface of the mooncakes. Then bake the mooncakes again for another 10-12 minutes or till brown.
Notes
中文食谱在下面
please watch the video here for making the mooncakes 详细的做法请看这里的视频
台式莲蓉月饼 Taiwanese Style Lotus Mooncakes
- 这一次试做这款月饼，做法简单，无须加碱水也没花生油，用了牛油，烤出来的月饼蛮香的。大家可以试试看。
- 材料：
- 140克 底筋或中筋面粉
- 20克 奶粉
- 30克 糖粉
- 30克 糖浆 （可用金黄糖浆或水麦芽。我用葡萄糖浆）
- 35克 蛋液
- 30克 牛油，软化
- 300克 莲蓉，分割成12粒小圆球，每粒25克
- 1个 蛋黄 （打散，涂面）
做法：
- 先把粉类和糖粉过筛到桌面上。中间挖个洞，加入糖浆及蛋液，一起搅拌均匀。最后加入软牛油揉致光滑，然后用保鲜纸包好，静置15分钟。
- 将面团平均分割每份25克。 包入莲蓉，搓圆。沾上少许面粉，放入模型里印出形状。
- 排列在铺纸的烤盘上，放入预热烤箱，以摄氏170度烤10分钟。
- 然后取出烤箱，待冷却10分钟，在月饼表层涂上蛋黄。再继续烘烤约10-12分致金黄色即可。
I am a happy Gourmet Ads Publisher and am spreading the word to other bloggers. If you'd like to learn more, visit their site! http://tinyurl.com/nusvzla
Dear Ann, I am trying out your Taiwanese Mooncake recipe, just want to reconfirm, do I use low protein flour or just all purpose flour will do. Thank you.
Hi Yuen Fun, You can use all purpose flour or cake flour in this recipe.
Hi Ann,
Possible to us pineapple paste as the filling and shape it like a mooncake? The texture is it cookie-like?
Hi Cynthial,
Sure you can change the filling to pineapple paste. The skin dough texture is different from the pineapple tart. This is more firm.
Wonderfull lotus cake, greeting from Belgium
Thank you Louisette for dropping by :))
Hi, Ann
Regarding the feedback on the Taiwanese Style Mooncake Dough which I baked a few hrs ago.
The changes were:
20g milk powder to 20g creamer
30g sugar syrup to 30g honey dissolved in 3tsp milk.
The outcome of the mooncakes are beautiful n it taste excellent too!
For the fillings, the durian paste, I omitted the sugar n for the purple sweet potato paste, no change.
Thank you so much for sharing this awesome recipe.
Here’s wishing you a Happy Mooncake Festival & may God bless you 😉
Hi Lyn, So happy that you’ve created the recipe as your own version. Sounds great with using creamer and honey. Well done! 😀
Hi Ann Low, lovely cakes. Is is a very sweet cake? Never cooked with lotus paste before…Sandrine x
Thank you Sandrine. Yes, this is a thin pastry with thick sweet filling. I'm sure you can find these mooncakes in Chinatown, Australia.
This looks amazing! Have never tried moon cakes before but I'm really curious. Yum!- Regine
Ann, your Taiwanese Style Lotus Mooncakes look so delicate and elegant, They must be very tasty too!
Oh wow, this looks so delicious! Ann, your photography skill getting more expert now!!
Hi Ann, coincidentally, I made these yesterday too! These mooncakes are delicious, aren't they? I prefer them over the traditional ones. And best part is, you can eat them on the same day you baked 😀
I just saw your mooncakes. Very pretty and you made your own lotus paste. Good job! :))
Thanks Ann! As always, your bakes look so professional 🙂
Hi Ann, your mooncakes are gorgeous! May I know for golden syrup can replace with honey?
Thank you Catherine. Is better to use golden syrup as it is thicker than honey.
Hi Ann,Taiwanese Style Lotus Mooncakes of yours look so elegant ! Must be very yummy too !
Too pretty to eat them, Ann. I love that tea pot!
Good afternoon, Ann
Can I use 30g sugar or honey dissolves in 2 tbsp hot water? And can I also use 20g creamer instead of milk powder cos don’t have…….. As for the icing sugar, I’ll use fine sugar n grind to powder. Is it ok?
Hi Li Lyn,
Sorry, I’ve not tried these method as you mentioned. Why don’t you try it and let me know the end result? 🙂
Ok. But not so soon. God Bless 🙂
Ann, thought of making this too ! The Chinese & Taiwanese normally using this crust to cover the salted egg yolk custard fillings. But your version has tempted me to try a batch. >o< Hope you're having a wonderful week ahead.Blessings, Kristy
Hi Ann,After seeing your pretty mooncakes, I have bookmarked this recipe too! I have enough mooncakes to eat at this moment and we are going away for a trip soon… Definitely next year :DZoe
Another irresistible recipe to bookmark!
Thank you, Ann ^^
Hi Ann,
Possible to us pineapple paste as the filling and shape it like a mooncake? The texture is it cookie-like?
Hi Cynthial,
Sure you can change the filling to pineapple paste. The skin dough texture is different from the pineapple tart. This is more firm.
Dear Ann, I am trying out your Taiwanese Mooncake recipe, just want to reconfirm, do I use low protein flour or just all purpose flour will do. Thank you.
Hi Yuen Fun, You can use all purpose flour or cake flour in this recipe.
Hi Ann, your mooncakes are gorgeous! May I know for golden syrup can replace with honey?
Thank you Catherine. Is better to use golden syrup as it is thicker than honey.
Hi, Ann
Regarding the feedback on the Taiwanese Style Mooncake Dough which I baked a few hrs ago.
The changes were:
20g milk powder to 20g creamer
30g sugar syrup to 30g honey dissolved in 3tsp milk.
The outcome of the mooncakes are beautiful n it taste excellent too!
For the fillings, the durian paste, I omitted the sugar n for the purple sweet potato paste, no change.
Thank you so much for sharing this awesome recipe.
Here’s wishing you a Happy Mooncake Festival & may God bless you 😉
Hi Lyn, So happy that you’ve created the recipe as your own version. Sounds great with using creamer and honey. Well done! 😀
Good afternoon, Ann
Can I use 30g sugar or honey dissolves in 2 tbsp hot water? And can I also use 20g creamer instead of milk powder cos don’t have…….. As for the icing sugar, I’ll use fine sugar n grind to powder. Is it ok?
Hi Li Lyn,
Sorry, I’ve not tried these method as you mentioned. Why don’t you try it and let me know the end result? 🙂
Ok. But not so soon. God Bless 🙂
Oh wow, this looks so delicious! Ann, your photography skill getting more expert now!!
This looks amazing! Have never tried moon cakes before but I'm really curious. Yum!
– Regine
Hi Ann Low, lovely cakes. Is is a very sweet cake? Never cooked with lotus paste before…Sandrine x
Thank you Sandrine. Yes, this is a thin pastry with thick sweet filling. I'm sure you can find these mooncakes in Chinatown, Australia.
Wonderfull lotus cake, greeting from Belgium
Thank you Louisette for dropping by :))
I am a happy Gourmet Ads Publisher and am spreading the word to other bloggers. If you'd like to learn more, visit their site! http://tinyurl.com/nusvzla
Hi Ann,
After seeing your pretty mooncakes, I have bookmarked this recipe too! I have enough mooncakes to eat at this moment and we are going away for a trip soon… Definitely next year 😀
Zoe
Ann, thought of making this too ! The Chinese & Taiwanese normally using this crust to cover the salted egg yolk custard fillings. But your version has tempted me to try a batch. >o< Hope you're having a wonderful week ahead.
Blessings, Kristy
Another irresistible recipe to bookmark!
Thank you, Ann ^^
Hi Ann,
Taiwanese Style Lotus Mooncakes of yours look so elegant ! Must be very yummy too !
Ann, your Taiwanese Style Lotus Mooncakes look so delicate and elegant, They must be very tasty too!
Too pretty to eat them, Ann. I love that tea pot!
Hi Ann, coincidentally, I made these yesterday too! These mooncakes are delicious, aren't they? I prefer them over the traditional ones. And best part is, you can eat them on the same day you baked 😀
I just saw your mooncakes. Very pretty and you made your own lotus paste. Good job! :))
Thanks Ann! As always, your bakes look so professional 🙂