Shanghai Mooncake
Ingredients
(A) 140g Butter
80g Shortening/Crisco
50g Sugar caramel syrup/golden syrup
1/4 tsp Salt
1/4 tsp Lemon yellow colouring
(B) 1 Large eggs
(C) 220g Plain flour
150g Top flour
1/4 tsp Baking powder
(D) 550g Lotus paste (store bought) with one handful of melon seeds
Preparation
1
Pour ingredient (A) into cake mixer and beat till creamery. Scrape bowl and add egg with 2 tbsp of flour (from ingredients C), beat well.
2
Pour in ingredients (C) with 2 tbsp ground almond into egg mixture and use a rubber spatula roughly mix the mixture together. Texture should looks crumbly with flour on it.
3
Wrap dough in a plastic bag ~ flatten it and put in freezer for 20 minutes.
4
Measure 550g lotus paste with one handful of melon seeds into it and knead to smooth. Divide lotus paste into 18 pcs (about 30g each) and roll into a round ball. Cover with a cling wrap and set aside
5
Take dough out from freezer and knead dough to smooth. Divide dough into 18 round balls.
6
Flatten dough with a roller pin and wrap up the lotus paste filling into it and shaping it like an egg shape then place on baking tray with baking sheet below.
7
Lightly brush the surface with beaten egg and add some melon seeds on top.
8
Bake at preheated oven at 180C for 20 minutes.
9
Leave Shanghai mooncake to cool and store in an airtight container.
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About
This Shanghai mooncake is full of buttery fragrance, with a slight crispy crust and much more easy to make than the traditional baked mooncake
Yield:
18 pcs
Added:
August 25, 2011
Comments
August 25, 2011
This mooncake is great and delectable