Monday, September 26, 2011

Walnut Mooncakes

This is the 2nd type of mooncake I managed to make this Mid Autumn festival. It has a buttery crumbly pastry which I thought complemented the lotus paste filling well. I'm not a walnut fan, but here the walnut not only makes the mooncake look pretty, it also give the mooncake an extra crunch which is very nice. Hubby likes this one while I prefer the flaky flower mooncake. Fat cheeks? She loves them all. =)

(I managed to get 20pcs)
- 360g plain flour
- 25g custard powder
- 50g icing sugar
- 220g butter (I used salted ones)
- 50g shortening
- 1/2 tsp vanilla
- 1/2 tsp sodium bicarboate
- 1/2 tsp ammonium bicarbonate (can get this at Phoon Huat)
- 1 egg for glazing
- handful of walnuts

- cream sugar, shortening, butter, vanilla & ammonium bicarbonate till slightly white
- slowly add eggs, incorporate well
- add flour & mix well till soft dough is formed
- cover with cling wrap & chill overnight
- divide dough into 20 portions
- roll filling into balls & wrap with dough
- decorate with walnut
- brush with egg wash
- bake at 160 deg c for 10 mins
- remove tray from oven & let it cool for 10 mins
- brush with egg wash again & bake further for another 10 to 15 mins till golden

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