Shanghai Mooncake
By: Anncoo
Published: Thursday, August 25, 2011 - 8:37am

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.

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

Comments:
Anncoo

This mooncake is great and delectable