Recipe: Buttery Shanghai Mooncake 上海月餅

Too sweet without the salted egg yolk. Will add it on...next year

Recipe adapted from Wendy http://wendyksc.blogspot.com.au/2008/08/blog-post_8286.html?m=1

Used 30% of below ingredients to make 5 pcs of mooncake.

Filling (42g x 16pcs):

• 650g Red bean paste
• 400g Sesame seeds (roasted)

1. Combine red bean paste and sesame seeds, divide to 16 balls.

Decoration:

• 1 Tbsp sesame seeds
• 1 egg yolk

Dough (50g x 16pcs):

• 250 gm Salted butter (softened)
• 150gm Icing Sugar
• 60gm Egg
• 1tsp Vanilla extract
• 380gm Plain Flour
• 60gm Custard powder

1. Beat butter and sugar till light (3-4 mins).
2. Add egg and vanilla extract, beat to mix.
3. Add flour and custard powder, beat to incorporate.
4. Divide to 16 balls.
5. With palm, flatten a piece of dough ball. *place dough in the fridge if it is too sticky to handle
6. Place filling in the middle, wrap and shape to dome. 
7. Place on greased tray.
8. Brush with egg yolk and sprinkle with sesame seeds.
9. Bake at 180C for 20 mins.

Balance dough: Made one with char siew filling.

Combine red bead paste and sesame seeds, divide to 16 balls.

Beat butter and sugar till light (3-4 mins)

Add egg and vanilla extract, beat to mix.

Add flour and custard powder, beat to incorporate.

Divide to 16 balls.

With palm, flatten a piece of dough ball.  Place filling in the middle, wrap and shape to dome.

 Place on greased tray.

Brush with egg yolk and sprinkle with sesame

Bake at 180C for 20 mins.