Shanghai Mooncakes
Ingredient A (biscuit pastry):
300g plain flour
100g shortening
1 tsp baking powder
50g butter / margarine
100g icing sugar
2 eggs
Ingredient B:
600g lotus paste (divide the lotus paste into 50g portion each)
12 cooked whole salted egg yolks
Ingredient C:
1 egg, lightly beaten for eggwash
some walnut halves, or flaked almonds, for decoration
Method:
- Steam the whole salted egg yolks until cooked.
- Remove and let it cool.
- Wrap the cooked whole salted egg yolks inside the lotus paste and set aside.
- Sift plain flour and baking powder together.
- Mix ingredient A well and knead into a soft dough. Cover with cling film and leave aside to rest for about 10 minutes.
- Divide into 60g portion each.
- Roll the pastry into a thin circle and wrap the filling inside by pinching and sealing the edges. Alternatively, wrap the filling inside by pushing the pastry up and around the filling while pressing the filling inside the enclosing pastry.
- After wrapping the filling, shape into a ball shape and then roll the bottom part between your palms to shape into a cylindrical bottom with a dome top (roughly like a mushroom before the cap opens).
- Eggwash the top of each mooncake and place 3 flaked almonds (or 1 halved walnut) decoratively on top.
- Preheat oven to 180°C.
- Bake for about 20-25 minutes, or until light golden brown.
