Mid-autumn Festival or Mooncake Festival is just three weeks away and you can find mooncakes on sale everywhere. Today I'm going to share with you this full of buttery fragrance, with a slight crispy crust and much more easy to make than the traditional baked mooncake ~ Shanghai Mooncake
50g Sugar caramel syrup/golden syrup
1/4 tsp Salt
1/4 tsp Lemon yellow colouring
(B) 1 Large eggs
(C) 220g Plain flour
150g Top flour
1/4 tsp Baking powder
(D) 550g Lotus paste (store bought) with one handful of melon seeds
- Pour ingredient (A) into cake mixer and beat till creamery. Scrape bowl and add egg with 2 tbsp of flour (from ingredients C), beat well.
- Pour in ingredients (C) with 2 tbsp ground almond into egg mixture and use a rubber spatula roughly mix the mixture together. Texture should looks crumbly with flour on it.
- Wrap dough in a plastic bag ~ flatten it and put in freezer for 20 minutes.
- Measure 550g lotus paste with one handful of melon seeds into it and knead to smooth. Divide lotus paste into 18 pcs (about 30g each) and roll into a round ball. Cover with a cling wrap and set aside
- Take dough out from freezer and knead dough to smooth. Divide dough into 18 round balls.
- Flatten dough with a roller pin and wrap up the lotus paste filling into it and shaping it like an egg shape then place on baking tray with baking sheet below.
- Lightly brush the surface with beaten egg and add some melon seeds on top.
- Bake at preheated oven at 180C for 20 minutes.
- Leave Shanghai mooncake to cool and store in an airtight container.
Kitchen note: Top flour is super-fine quality flour gives extra fine texture, best for chiffon cakes, butter cookies, Swiss roll, crepes, doughnuts and others but it doesn't matter if you don't have any.