you're really tired from your work, yet you're churning the lotus paste in the evening after your dinner.
you're tired yet you enjoy your work in the kitchen, removing the green pits, boil till the seed is soft, blend them, add sugar and oil and fry till it resembles lotus paste.
while boiling the seed, you make the moon cake dough, for you read somewhere it is better to age them, to get the better texture and color.
making traditional moon cake is not that difficult after all. precision is what you need and that's what you lack. the dough and the filling is weight to the precise scale...
yet wrapping the skin to the filling is a skill to acquire, you started badly but practice makes perfect... as for the outcome, you still wonder why the imprint is not sharp when they are baked. perhaps issue with over baked or the egg yolk wash, but it is what it is...
you gave some of them to your friends whom you know will appreciate and celebrate this special occasion.
it's not perfect but it has the taste of home. the lotus paste is adjusted to the sweetness that you like and that is less sweet than the commercial version, the skin is not even but the taste is not affected. a pad to your own shoulder. another challenge conquer!
flower.good.moon.round.花.好.月.圆.庆.中.秋
there are still two more weeks before the mid autumn festival, but it's never too early to share the moon cake.
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