Mooncakes festival is coming soon.Not long ago,I've got some thoughts of making Shanghai mooncakes..Even though it's still weeks away,I started trying it out.I've never make any Shanghai mooncakes before,or that I have but I can't remember?I've got the recipe copied
down from a book many years ago.
Recipe:
250 g butter
140 g icing sugar
1 egg,beaten
1 tsp vanilla essence
Sifted Ingredients:(combined)
400 g plain flour
50 g custard flour
100 g each lotus paste or any other paste(roll into balls)
1 beaten egg for glazing
Melon flakes
Cream butter and icing sugar,mix in beaten egg and vanilla essence.Mix in combined sifted
flour.
Divide dough into 50 g portions and roll into balls.Roll out between sheets of plastic wrap.
Wrap the dough around 100 g balls of lotus paste.Shape up into round balls and place on
a baking tray.
Brush with egg glaze and sprinkle melon seeds onto it.
Bake in 200°C oven for 20 minutes until golden brown.
down from a book many years ago.
My recipe book has now been put to good use.I've kept it for too long and it has now turned a bit yellow.
Recipe:
250 g butter
140 g icing sugar
1 egg,beaten
1 tsp vanilla essence
Sifted Ingredients:(combined)
400 g plain flour
50 g custard flour
100 g each lotus paste or any other paste(roll into balls)
1 beaten egg for glazing
Melon flakes
Cream butter and icing sugar,mix in beaten egg and vanilla essence.Mix in combined sifted
flour.
Divide dough into 50 g portions and roll into balls.Roll out between sheets of plastic wrap.
Wrap the dough around 100 g balls of lotus paste.Shape up into round balls and place on
a baking tray.
Brush with egg glaze and sprinkle melon seeds onto it.
Bake in 200°C oven for 20 minutes until golden brown.
1 comment:
I prefer shanghai moon cakes to teochew spiral moon cakes because of the pastries.more flaky,the more better.I am not really a moon cakes lover but my husband and kids are.They can eat all sorts of moon cakes.
Post a Comment