Shanghai Mooncake

Since last weekend have a long 3days holiday so i plan to make mooncake again...
so plan friday make shanghai mooncake n sunday make traditional mooncake....but i manage to make the shanghai mooncake only....cause sunday i have request to make the pingpi mooncake for a fren who back from KL...
So here the recipe to make the shanghai mooncake:-

Shanghai Mooncake


Ingredients:
Skin Dough: - 250g butter
150g icing sugar
1 egg
1tsp vanilla extract
380g all purpose flour
3tbsp custard powder

Filling:- pandan lotus paste and red bean paste

Topping:- some sunflower/melon seeds

Egg Glaze:- 1 egg yolk, 1/2 tsp water, a pinch of salt (mix these ingredients together)

Method:
1. beat butter and icing sugar until fluffy.
2.add in egg & vanilla extract, and continued beating until combined.
3. stir in flour and custard powder to form a soft dough.
4. wrap the dough in wrapped paper & put in fridge for at least 30 min.
5. divide the dough into 40g and divide the red bean paste into 20g and the pandan lotus paste into 40g.
6. wrap red bean paste with pandan lotus paste and roll like a ball.
7. rough up the dough into round shape, fill in with pandan lotus paste and roll like a ball.
8.place them to the baking trap and brush the surface with egg glaze
9. bake at 180C for 10 minutes, remove from the oven then brush with egg glaze again and top with sunflower/melon seeds and bake for another 10 minutes.
10. leave to cool before lifting.

*tips:- you can replace the red bean paste with salt egg

*How to prepare salt egg:-
1.remove the egg white before you cook the egg (you only need the egg yolk)
*if u do not like the duck egg smell too strong, u can soak the egg yolk with rice wine for a while.
2. u can either steam the egg yolk for 2 min / baked the egg yolk for 7-10 min.

The recipe might look complex but actually is quite simple...so don't let the instructions scare you from trying it...

Have a nice day~