I am not sure what has motivate me on making mooncake this year. Probably, the price of a box of mooncake was too expensive, then my hand "started itchy" and made some for my family. I like Shanghai Mooncake. Especially, my husband like it and he prefer less sweet.... me too! ^^
The taste is superd,buttery, creamy, cheesy and melt-in-mouth skin!! One word " Tasty "! 咸香,好吃!
Ingredients:
120g Planta margarine
40g caster sugar
1 and 1/2tbsp evaporated milk
2tbsp Parmesan cheese powder
1tbsp corn flour
180g cake flour
245g Lotus paste (low sugar)
Some melon seeds
-combine together and roll to ball weighted 45 each
Egg wash-1 egg yolk+1tbsp water+1tbsp milk
Method
1. Beat margarine, sugar and milk till creamy.
2. Add in cheese powder, corn flour and cake flour, combine to form a soft dough.
3. Cover with cling wrap and chill in the fridge for 30mins.
4. Take dough out from fridge and knead dough to smooth. Divide dough into 8 round balls weighted 45g.
5. Flatten dough with your palm and wrap up the lotus paste filling into it and shaping it like an egg shape then place on baking tray.
6. Bake at pre-heated oven at 180c for 10mins.
7. Remove from oven and leave it slight cool then lightly brush the surface with egg wash and decorate top with melon seeds or cheese powder or poppy seeds.
8. Continue bake at pre-heated oven at 180c for 20mins.
9. Leave to cool and store in air-tight container.
• If add one egg yolk, reduce lotus paste to 35g each
Recipe source: Nasi Lemak Lover
Enjoy Baking!
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