Moon Cake

Ingredients

• 0.25 cup walnut kernels
• 500 g lotus seed paste
• 4 cups spelt flour type 1050
• 0.5 cup low-fat milk powder
• 3 tsp baking powder
• 0.5 tsp Salt
• 3 eggs
• 0.5 cup raw cane sugar
• 0.5 cup butter (melted, cooled)
• 1 egg yolk

Instructions

1. 1.

   First finely chop walnuts for the filling. Mix walnuts with lotus seed paste and set aside.

2. 2.

   For the dough, combine flour with milk powder, baking powder, and salt; sift into a bowl. Beat eggs until frothy. While continuing to beat, add sugar gradually and continue beating vigorously for at least 10 minutes, then slowly incorporate butter, beating until a homogeneous creamy mixture forms. Add the flour mix and fold in.

3. 3.

   Knead the dough briefly on a floured surface until smooth. Divide into two halves and roll each into a log. Cut each log into 12 pieces and shape into balls.

4. 4.

   Roll each ball into a 10 cm circle. Place about one tablespoon of lotus seed mixture in the center, fold the dough over the filling, press edges together. Dust a mooncake mold with flour, place the dough seam side up, press flat into the mold.

5. 5.

   Tap the molds to release the mooncakes and transfer to a parchment-lined baking sheet. Repeat with remaining dough circles. Whisk egg yolk with 1 tbsp water and brush over the mooncakes.

6. 6.

   Bake in preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 30 minutes until golden brown. Transfer to a wire rack to cool.