Shanghai Mooncake with Cheese Flavoured Pastry
Shiokman Recipes recipe - Chinese
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 g plain flour (all purpose flour)
- 125 g unsalted butter
- 20 g caster sugar
- 12 g custard powder
- 25 g milk powder
- ¼ teaspoon salt (optional)
- 3 Tablespoon finely grated Parmesan Cheese
- 1 whole egg + 1 egg yolk (beaten)
- 2 Tablespoon milk
- 550 g lotus (red bean or yam paste)
- 60 g melon seeds
- 10 - 12 salted egg yolks (steamed or baked)
- 1 egg yolk
- 1 Tablespoon water
- Remaining 1st egg wash
- 1 Tablespoon milk
- 5 g butter
Instructions
- 1
Into a mixing bowl, add plain flour, milk powder, salt and custard powder.and mix all the dry ingredients well.
- 2
Add and rub unsalted butter into the flour until it resembles bread crumbs.
- 3
Add caster sugar and finely grated parmesan cheese and mix thoroughly.
- 4
Add eggs, milk and mix with a spatula. Bring everything together and slowly knead until it forms a dough.
- 5
Wrap dough in plastic and chill in the fridge.
- 6
Wash and steam or bake the salted egg yolks for about 5 minutes.
- 7
Mix lotus, red bean or yam paste with lightly toasted melon seeds.
- 8
Weigh portions of paste and roll into balls.
- 9
Weigh portions of chilled dough and roll into balls.
- 10
Flatten a ball of paste and place a salted egg yolk in the centre and wrap it, rolling into a ball.
- 11
Roll a piece of dough flat and place paste ball in the centre of the rolled dough, overturn it and wrap the filling, rolling into a ball.
- 12
Lightly compress the sides all round to form an oval shape.
- 13
Arrange mooncakes in a baking tray. Brush with egg wash and decorate with melon seeds.
- 14
Bake at 175C for 10 minutes.
- 15
Remove from oven and brush mooncakes with egg wash a second time.
- 16
Bake again for another 10-15 minutes or until golden brown.