Mid-Autumn Moon Cakes

• 1 (17 1/2 ounce) can lotus seeds, paste
• 14 cup walnuts, finely chopped
• 4 cups all-purpose flour
• 12 cup dried non-fat powdered milk
• 3 teaspoons baking powder
• 12 teaspoon salt
• 3 eggs
• 1 cup sugar
• 12 cup shortening, melted and cooled
• 1 egg yolk, beaten

1. Mix can of lotus seed paste and walnuts together, set aside for later.
2. Sift together flour, milk powder, baking powder and salt into a bowl.
3. In a separate bowl, beat eggs until light and lemon coloured.
4. Add sugar to eggs and beat for 10 minutes or until mixture falls in a thick ribbon.
5. Add shortening to egg mixture and mix lightly.
6. Fold in flour mixture with spatula.
7. Turn dough out on lightly floured board and knead for 1 minute or until smooth and satiny.
8. Divide dough in half; roll each half into a log and cut into 12 equal pieces.
9. To shape each moon cake, roll a piece of dough into a ball.
10. Roll out to make a 4" circle about 1/8" thick.
11. Place 1 tbsp of lotus seed paste mixture in centre of circle.
12. Fold in sides of dough to completely enclose filling; press edges to seal.
13. Lightly flour inside of moon cake mold and place cake in, seam side up; flatten dough into mold.
14. Bang one end of mold to release cake.
15. Place cakes on ungreased baking sheet; brush tops with egg yolk.
16. Bake in preheated 375 F oven for 30 minutes until golden.
17. Transfer to rack and let cool.

lotus seeds, walnuts, allpurpose, milk, baking powder, salt, eggs, sugar, shortening, egg yolk

Taken from www.food.com/recipe/mid-autumn-moon-cakes-153431 (may not work)