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1
Preheated 375 degrees F.
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2
Mix lotus seed paste and walnuts together in a bowl; set aside.
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3
Sift flour, milk powder, baking powder, and salt together into a bowl.
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4
In large bowl of electric mixer, beat eggs on medium speed until light and lemon colored.
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5
Add sugar; beat for 10 minutes or until mixture falls in a thick ribbon.
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6
Add melted shortening; mix lightly.
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7
With a spatula, fold in flour mixture.
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8
Turn dough out on a lightly floured board; knead for 1 minute or until smooth and satiny.
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9
Divide dough in half; roll each half into a log.
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10
Cut each log into 12 equal pieces.
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11
To shape each moon cake, roll a piece of dough into a ball.
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12
Roll out on a lightly floured board to make a 4-inch circle about 1/8-inch thick.
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13
Place 1 tablespoon of lotus seed paste mixture in center of dough circle.
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14
Fold in sides of dough to completely enclose filling; press edges to seal.
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15
Lightly flour inside of 2-1/2 inch moon cake press.
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16
Place moon cake, seam side up, in mold; flatten dough to conform to shape of mold.
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17
Bang one end of mold lightly on work surface to dislodge moon cake.
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18
Place cake on ungreased baking sheet.
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19
Repeat to shape remaining cakes.
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20
Brush tops with egg yolk.
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21
Bake for 30 minutes or until golden brown.
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22
Transfer to a rack and let cool.
