Hongkong Mooncakes

Olive nuts with yolk n white lotus

The celebration of Autumn Festival was wrapped up yesterday - 4 October 17. Vendors were off loading their balance mooncakes at super low prices at major malls while my six chilled salted yolks were soaking in chinese wine waiting for me to get into action. Instead, the tired body flopped on the bed and enjoyed a good sleep. 

The batch just got out of the oven and cannot be enjoyed till Sunday. I'm in no hurry to eat them as the fridge is filled up with the commercial kinds with excessive sugar. I may put them all in a bag and pass over to the daily cleaner and her friends. Eating these super sweet mooncakes is an agony. 

I had mixed grade A white lotus paste with lots of dearly expensive olive nuts and so  the sweetness would be perfect. The recipe is from blogger Christine with extra 10g flour for easier handling.

Some pointers: 

• Do Not use anymore flour , the dough is oily enough and won't stick to plastic mould. If using wooden mould , use 100g flour in dough and use as little as possible during the moulding process. 
• Toast nuts before mixing into Lotus paste.
• Buy the best grade of lotus paste.
• Use walnuts or pinenuts if olive nuts are unavailable. 

Recipe: - Six mooncakes ( Total weight  about 88g each )

Dough:

110g  Hongkong flour - sieved
60g mooncake syrup
28g oil
1/2 tsp lye water

6 salted yolks
1 tbsp chinese wine

20g olive nuts
180g grade A white lotus paste