This will be my last batch of mooncakes for this year, adapted from the famous recipe 鲸鱼蓝蓝蓝. This year I really rajin (hardworking) and crazy making mooncakes, personnaly i did not eat much of mooncakes, most of it are giving out to relatives..Traditional mooncakes and Flaky swirl yam mooncake were my 1st time trying except snowskin mooncakes. With this new Shanghai mooncakes, this year i have done three type of most popular mooncakes.
The dough is very easy to handle actually, very similar to Traditional mooncakes. Just flatten the dough using your palm, slowly push the dough to cover the whole lotus paste.
Shape it like egg !
Two shapes i made- Egg shape is with lotus paste filling, round shape is added egg yolk
I highly recommend you to try out this recipe, very good indeed, buttery, creamy, cheesy and melt-in-mouth skin!! very difficult to describe the taste actually, one word " Tasty "! if say in Chinese, then i would say 咸香!
Cheesy Shanghai Mooncake 上海月饼（芝士香）
*makes 8pcs120g Planta margarine
40g caster sugar
1 and 1/2tbsp evaporated milk
2tbsp Parmesan cheese powder
1tbsp corn flour
180g cake flour
245g Lotus paste (low sugar)
Some melon seeds
-combine together and roll to ball weighted 45 each
Egg wash-1 egg yolk+1tbsp water+1tbsp milk
Method
1. Beat margarine, sugar and milk till creamy.
2. Add in cheese powder, corn flour and cake flour, combine to form a soft dough.
3. Cover with cling wrap and chill in the fridge for 30mins.
4. Take dough out from fridge and knead dough to smooth. Divide dough into 8 round balls weighted 45g.
5. Flatten dough with your palm and wrap up the lotus paste filling into it and shaping it like an egg shape then place on baking tray.
6. Bake at pre-heated oven at 180c for 10mins.
7. Remove from oven and leave it slight cool then lightly brush the surface with egg wash and decorate top with melon seeds or cheese powder or poppy seeds.
8. Continue bake at pre-heated oven at 180c for 20mins.
9. Leave to cool and store in air-tight container.
• If add one egg yolk, reduce lotus paste to 35g each
This traditional mooncake was made using my new dragon imprint wooden mould that i just bought yesterday, can you spot the drogon head?
I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking
I would like to take this opportunity to wishing all a Happy Mid-Autumn festival !!
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