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Sunday, September 12, 2010

Shanghai Moon Cake


So exciting! Mooncake Festival is coming soon! Time to bring out my moulds & start messing around. =) Unlike last year, this year I won't be able to make my own paste. It's too time consuming. Ah...how I miss my tai tai days. Anyways, first up; Shanghai Moon Cake. I found this recipe in U magazine and decided to give it a try. It's pretty straight forward and with the ready made paste, the mooncakes were done fairly fast without much fuss. The pastry tasted like a cross between the traditional baked skin & shortcrust pastry. I made 2 fillings, lotus & red bean. Everyone at home liked the mooncake & we also thought that the red bean filling tasted better with the crust. Not bad at all. =)

Filling:
- 240g lotus paste
- 240g red bean paste

Ingredients A:
- 85g fine sugar
- 50g egg (about 1 med egg)
- 25g evaporated milk
- 75g corn oil

Ingredients B:
- 200g plain flour
- 25g custard powder
- 15g milk powder
- 5g baking powder

Decorations:
- egg wash
- almond slices / white sesame seeds

Method:
- divide fillings into 60g portion each & roll into balls. Set aside
- mix ingredients A together & stir till sugar dissolve
- sieve ingredients B into separate bowl, make a well in centre and pour in A
- mix to form a soft dough
- cover with damp cloth & let it rest for 30mins
- after resting, divide into 8 portions
- preheat oven to 180 deg c
- take 1 portion of dough & wrap filling, shape into balls
- arrange on baking tray
- brush with egg wash & decorate as desired
- bake 10-15mins till golden brown

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