Shanghai Mooncake

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Mooncake with buttery pastry and sweet filling definitely well received by crowd. I saw this Shanghai mooncake recipe in Sonia house. Without much consideration I know I have to make this. I omit salted egg yolk and half the recipe. It is pretty much like making pineapple tarts ^^

Adapted and slightly modified from Sonia, nasi Lemak Lover
Half of the recipe yield 9 pieces mooncake
Ingredients:
~ pastry

125g butter
75g icing sugar
1/2 egg (large)
190g plain flour
30g custard powder

~filling
Homemade red bean paste (from early post) or any of your preferred filling

 

~topping
Egg wash from remain half egg from pastry
Black and white sesame seeds

Methods:
1. Weight 40g of red bean paste each. Shape into ball and set aside.
*If your self-made red bean paste curdle and hard after take out from fridge, slightly knead with hand to soften it. It is a lot easier to divide and shape.

2. Beat butter and icing sugar till creamy (do not over beat, 2-3mins just nice).

3. Add in egg, beat well to combine. Add in sifted flour and custard powder. Fold to combine into soft dough.

4. Cover with cling wrap and chill in the fridge for 30 minutes.

5. Weight dough for 50g each and shape to ball.

6. Flatten dough with palm and wrap up the red bean paste filling. Shape it like an egg shape. Place on baking tray.

7. Lightly brush the whole mooncake with egg wash and decorate top with black and white sesame seeds.

8. Bake at pre-heated oven at 180C for 20-25 minutes.

9. Leave to cool on wire rack completely before store.

 

I'm sharing this post at Muhibbah Malaysian Monday hosted by 3 hungry tummies