Monday, September 26, 2011

Shanghai Mooncakes

I put my mooncake making on hold for a while so that my family members will not be overwhelmed with eating too many mooncakes. I know that the Mid-Autumn Festival is over, so bear with me meanwhile. :)

With the remaining of the lotus paste, I finally get to try this long-overdue Shanghai Mooncakes recipe that I have been bookmarking since last year. These buttery and crumbly pastries are so addictive that I left no crumbs lying around. :)

I am submitting this to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.

Thanks to Jane's Corner for sharing the recipe. :)

Shanghai Mooncakes
Adapted from: Jane's Corner

Ingredients (Makes 4)
20 g icing sugar
6 g egg, lightly beaten
40 g butter, cubed
60 g plain flour
10 g custard powder
Some black sesame seeds / pumpkin seeds / melon seeds, for sprinkling

130 g lotus paste

1. Filling: Divide into 4 portions of 32.5 g each. Shape round and set aside.
2. Sift plain flour and custard powder together. Set aside.
3. In a bowl, sift icing sugar and add in egg and butter. Beat well till well-combined.
4. Add in the flour mixture slowly and knead into a soft dough. Divide into 4 portions of around 35 g.
5. Flatten a piece of dough into a round shape and wrap in a filling. Seal the edges to form into a ball.
6. Place the sealed ends facing downwards on a baking tray. Brush egg wash on the surface and sprinkle with some black sesame seeds / pumpkin seeds / melon seeds on top.
7. Bake in a preheated oven at 180°C for 20 minutes, or until golden brown.

- I replaced custard powder with 10 g corn flour and few drops of vanilla essence.
- For egg wash, I used the remaining beaten egg and applied a second egg wash 10 minutes into baking.