These Cheesy Shanghai Mooncakes are so popular and well-raved that I certainly don't want to give it a miss this year! :)
What makes this mooncake special is its rich buttery, melt-in-the-mouth texture and the addition of Parmesan cheese powder gives it a slightly salty taste, which goes perfectly well with the lightly sweet lotus paste. :)
Wishing all readers and blogger friends a Happy Mid-Autumn Festival! :)
Thanks to 鲸鱼蓝蓝小窝居 for sharing the recipe and Nasi Lemak Lover for translating the recipe to English. :)
Cheesy Shanghai Mooncakes
Adapted from: 鲸鱼蓝蓝小窝居 and Nasi Lemak Lover
Ingredients (Makes 6)
60 g Planta margarine
20 g castor sugar
2 1/4 tsp evaporated milk
1 1/2 tsp Parmesan cheese powder
1 1/2 tsp corn flour
90 g cake flour
Some Parmesan cheese powder / melon seeds, for topping
Filling
180 g lotus paste
Method
1. Filling: Divide into 6 portions of around 30 g each. Shape round and set aside.
2. Beat margarine, sugar and milk till creamy.
3. Add in cheese powder, corn flour and cake flour, combine to form a soft dough.
4. Cover with cling wrap and chill in the fridge for 20 – 30 minutes.
5. Knead the dough to smooth. Divide the dough into 6 portions of 30 g each. Shape round and set aside.
6. Flatten a piece of dough with your palm and wrap in a filling. Seal the edges to form into a ball.
7. Place the mooncakes on a lined baking tray. Bake in a preheated oven at 180°C for 10 minutes.
8. Remove from the oven and leave it to cool slightly. Lightly brush the surface with egg wash and decorate the top with cheese powder or melon seeds. Continue to bake at 180°C for 10 - 15 minutes.
9. Leave to cool and store in an airtight container.
Notes
- I replaced margarine with butter, evaporated milk with fresh milk.
- I used a lightly beaten egg as egg wash and brushed with egg wash 15 minutes into baking.
