Catch Chef Hana from UNOX as she shares with us how to make the perfect Mid-Autumn Treat: Traditional Baked Mooncakes using the Thermomix® TM6!
Smooth lotus paste, encased in a delicate, golden-brown crust, these treats are perfect to gift your loved ones. What better way to express your love and appreciation than a homemade treat? 
Here are the recipes:
Traditional Mooncake Pastry
Ingredients:
- Ingredients
- 150g Prima Hong Kong Flour (and extra for dusting)
- 90g Golden syrup
- 32g Peanut oil
- 1/4 tsp Alkaline water
- Filling of choice
Egg wash recipe
- 1egg
- 2tbsp water
- 1/2tbsp golden syrup
- Salted egg yolks or melon seeds (optional)
Instructions
1) Add the flour into the mixing bowl, sieve at 2sec / Turbo x 2
2) Place all the rest of the ingredients into the mixing bowl, 2min / Knead
3) Remove the dough and rest it at least 1.5h or overnight for best results
4) Wrap about 30:70 ratio for dough and filling – calculate in accordance to your mould size
5) During our Cook-along tutorial on Thermomix Facebook, we used a 100g mould and did 35g dough and 65g filling
6) Bake in a preheated oven at 170-180°C with top & bottom heating, in the middle rack of the oven
7) Remove the mooncakes after 5min to egg wash*. To prepare the egg wash, mix the ingredients well and strain through fine mesh strainer.
8) Place the mooncakes back into the oven and continue to bake for another 5min then remove for another round of egg wash*
9) Continue to bake for another 10min then remove to cool
10) Store in an airtight container for 3 days before you eat these mooncakes
11) By then, the mooncakes will be soft with a delectable glossy sheen
Tips
1. Use a fine tip egg wash brush, be light-handed with egg wash so that you do not lose the distinctive prints
2. Adjust the oven – too hot an oven will overheat the exterior of the mooncake and result in a “melted” exterior with muddled prints
3. Do not opt out the egg wash as this step is essentially in the final sheen on the mooncakes
4. Use a cling wrap when resting the dough
5. Ensure your mooncake mould is well dusted with flour
6. A plunger is easier for newbies
Lotus seed paste (Recipe courtesy of Ginny Chan)
- 300g lotus seeds
- 250g peanut oil
- 280g sugar
- 300g water
- 1 tbsp maltose
- 1 tbsp alkaline water
- Water for soaking and for boiling
- Boil water using kettle mode.
- Soak lotus seeds with alkaline water and water for 10min
- Rinse the lotus seeds and remove the stem inside the seeds
- Place lotus seeds into simmering basket. Boil lotus seeds for 10mins/Varoma/Spd 2.
- Once lotus seeds has been boiled, discard the liquid. Place the lotus seeds into the bowl. Blend for a few mins sp 1-8 with 300g of water until a very fine and smooth texture is achieved.
- Add sugar and 150g oil to cook 20min / 120 °C / sp 2.5
- Add 100g of oil and cook for another 20min /120°C /sp 2.5
- At the last 5min of cooking, add the maltose and increase speed to sp3