Cantonese-Style Moon Cakes

According to the Chinese calendar, August 15 by the lunar calendar is the Mid-Autumn Festival. This name is due to the fact that the moon is fullest and most beautiful on this day. Moon cakes differ from region to region in China. Sinorama this month shows how to make Cantonese style moon cakes.

Filling:

20 salty 2.75 lbs

egg yolks of red bean paste

Skin:

flour baking powder

powdered milk eggs

sugar butter

salt

egg yolk

1 press or mold

Filling:

1. Place salty egg yolks on a cookie sheet; turn oven to 350°; bake for 15 minutes.

2. Divide red bean paste into 20 portions.

3. Put 1 salty egg yolk into 1 portion (1/20) of red bean paste; roll in hands so that paste covers egg.

Skin:

Beat 3 eggs and 1.25 c. sugar for 10 minutes; add 3/4 c. butter then add 1/2 t. salt. Add 4 c. flour, 1 T. baking powder, and 1/2 c. powdered milk; mix well. Divide into 20 portions.

Procedure:

Take one portion of dough; flatten with palm or hand into 4-inch circle. Place 1 portion of filling in center of dough and wrap to enclose filling; pinch to seal; roll to smooth surface. Lightly flour mold, place dough into mold and press to fill mold. If using a cookie press gently tap to loosen dough. Turn oven to 400°. Bake for 30 minutes or until golden brown.