Shanghai Mooncake ~ 2010

The Mid-Autumn Mooncake  festival which takes place on the first full moon night of the 8th month of the lunar year is around the corner again.  This year it falls on Wednesday, 22nd September.  Mooncakes are already on sale in the shopping malls and I'm making these Shanghai Mooncakes again.  I used the same recipe as my previous post but this time around, have changed the filling and also tweaked the baking method a wee bit.  To me, this is an improvement on the last one as they look better, once cut up, as I took more pains in shaping them up .......... worth it!

Bought these ready made paste from the speciality shop.  Red bean paste @ 9.50 rgt per kg and Lotus bean paste @ 21.50 rgt per kg.  They come in so handy these days ....... a blessing!

Red bean paste wrapped up with Lotus bean paste.  You can opt to substitute the red bean paste with a salted egg yolk.
Flatten the dough in between 2 plastic sheets, place a ball of paste on it and slowly wrap it up and shape it into a dome.

Apply egg glaze and decorate with almond flakes before putting them into the oven.
Baked Shanghai Mooncakes just taken out from the oven ............... aromatic!

See ........ the fruits of my labour!

I was really pleased with this end product.  This must definitely go with a cup of  freshly brewed Chinese tea, sit and relax and admire the Moon, which will be the brightest, fullest and purest on this 15th day of the Eighth Month!


Ingredients for pastry  (Makes 10)

• 300 gm plain flour
• 40 gm custard powder
• 1 flat tsp baking powder
• 1/4 flat tsp salt
• 80 gm icing sugar
• 1 egg lightly beaten
• 75 gm shortening (Crisco brand)
• 75 gm butter/margarine
• 1/2  tsp vanilla
• Almond flakes/pumpkin/sunflower seeds/white or black sesame seeds

Egg glaze - 1 egg yolk + 1 tsp water + a tinge of salt

For the Filling

• 500 gm lotus bean paste
• 100 gm red bean paste

Method

1. Divide the lotus bean paste into 50 gm each, roll up lightly into a ball.
2. Divide the red bean paste into 10 gm each, roll up lightly into a ball.
3. Wrap up the red bean paste with the lotus bean paste and lightly roll up into a ball.  Set aside.

Method for pastry

1. Sift the flour with baking powder, salt and custard powder into a mixing bowl.
2. Cut and rub in shortening and butter/margarine with your finger tips till it resembles bread crumbs.
3. Sift in icing sugar.  Mix well.
4. Make a well in the centre and add in the lightly beaten egg.
5. Combine lightly to make a soft dough.  Do Not Knead.
6. Cover up the bowl with a damp cloth and let dough rest for 30 mins.
7. Divide dough into 60 gm portions.  Flatten each dough into disc using a plastic sheet.
8. Wrap filling in the centre of the dough and shape it into a dome.  Continue with the rest of the dough.
9. Place cakes on lightly greased  baking tray.
10. Brush with egg glaze and decorate with almond flakes.
11. Bake in preheated oven @ 180 deg C for 30 to 35 mins. or till golden brown.
12. Let cool on tray before removing onto a wire rack to cool completely.