Egg Crust Mooncake 蛋月烧

Although the Mid-Autumn Festival is over, I still have some leftover black sesame paste , so I decided to make this super popular nooncake since last year. Well, the result turned out great, it is not greasy and delicious.😋

Egg crust mooncake  is crispy and soft on the outside, sweet on the inside, a mooncake that combines Chinese and Western styles. Simple and easy to make cakes. 😘

虽然中秋节已经结束了，但一直想试做这款超火的糕饼，趁还有馅料就动手做来吃吧！还好，是一款不油腻且好吃的糕点。

蛋月烧～外皮酥脆松软，内馅香甜，一款中西合壁的月饼。简单又容易制作的糕饼。😘

Egg Crust Mooncake  蛋月烧

Ingredients:

Pastry:

50g      Sugar       

30g      Mooncake syrup    

1           Egg

30g      Corn oil     

30g      Butter      

200g    Cake flour

30g      Milk powder        

2g        Baking powder    

2g        Baking soda 

1g        Salt             

Black sesame filling:

360g ( 30g x12pcs)

Method:

1.  Melt the butter and set aside.

2.  Beat the egg, sugar and syrup until thick and pale in colour.

3.  Add in oil and butter and continue beating for 1-2 minutes.

4.  Add in flour mixtures in batches. mix well with a spatula.

5.  Seal the dough and refrigerate for 30 minutes before wrapping the filling.

6.  Prepare the filling~ 30g each( 12pcs). 

7.  Divide the Pastry dough ,weight about 35g each(12pcs).

8.  Preheat the oven to 180 degrees celcius , and bake for 15-18 minutes.

Recipe reference from: XiaoMin's Fun

Happy Baking!