SHANGHAI MOONCAKES

 

One of the few mooncakes that I like are Shanghai mooncakes,Teowchew La Pia and Feng Cui Ping.

I got this recipe from Baking Tai Tai blog.I leave out the salted egg yolk,and I replace the sesame 

seeds with pumpkin seeds for the decorations.For the filling,at first I wanted to use red bean paste,

but then decided to use green bean paste instead.

I can assured you that this is a very good recipe.The Shanghai mooncakes tasted great and everyone

loves it.Compared to my previous Shanghai mooncakes recipe,this one is a winner.

This recipe yields 12 mooncakes.

INGREDIENTS;

300g plain flour

40g custard powder

1 tsp baking powder

80g icing sugar

1 egg,lightly beaten

150g butter/unsalted or salted(skip salt if use salt butter)

1/4 tsp salt(if using unsalted)

1/2 tsp vanilla extract/essence

a few pumpkin seeds for decorations

Measure dough 57g each

FILLING;

 Green bean paste or paste of your choice,preferably lotus paste(52g each)

EGG GLAZE;

1 egg yolk

1 tsp milk

METHOD;

1.  Sift flour with baking powder,custard powder,and salt into a mixing bowl.

2.  Sift icing sugar and mix well into the flour mixture.

3.  Add in butter..Rub till it resembles like breadcrumbs

4.  Make a well in the centre,and add in lightly beaten egg.Combine into a soft dough without

     kneading.Let it to rest for 30 mins.

5.  Divide dough into 57 grams each..Roll into balls.

6.  Divide paste into 52 grams each..Roll into balls.

7.  Wrap the filling and shape into dome.Arrange them into lined baking tray with parchment paper

     or lightly greased baking tray.Decorate with some pumpkin seeds.

8.  Bake in pre-heated oven 180°C with top and bottom heat for 10 mins.Take out from oven and

     let rest for 5 mins.

9.  Brush them with egg glaze and return to the oven and bake for another 25-30 mins or until

     golden brown.