I had made Shanghai Mooncake before but recently saw many bakers made Cheesy Shanghai Mooncake with pork floss and salted egg yolk to celebrate the Mooncake Festival which is due in 2 weeks time. This recipe was very popular many years ago but I have yet to make this and add on to my mooncake portfolio. So out of curiosity and wonder how the taste will be like, I tried out a small portion with some adjustments on the recipe, as it is easy to assemble. To my surprise this Cheesy Shanghai Mooncake has the combination of not so sweet and savoury taste, with a little cheesy and a slight hint of salted egg aroma. I like it that the pork floss added into the lotus paste helps to bring up the taste to a higher level. The flavours are well balanced with the crusty, buttery pastry just freshly baked and the mooncake is just delicious. Just take note that the pastry will soften the next day but still tastes good. By the way if you don’t like the cheesy smell, just omit it or add more if you wish.
Cheesy Shanghai Mooncake
- 125 g butter - soft to touch
- 40 g icing sugar - sifted
- 1.5 tbsp fresh milk
- 1/2 tbsp parmesan cheese powder - can add to 1 tbsp
- 2 tbsp almond powder - ground almond
- 1 tbsp corn flour
- 180 g plain flour/all purpose flour
- 320 g lotus paste - I used white lotus paste
- chicken floss or pork floss
- 7 pcs salted egg yolk
- Rinse salted egg yolks under gentle running water. Place yolks on a steaming plate, add 1/2 tablespoon Chinese cooking wine. Steam at high heat for 5 mins and leave yolks to cool.
- Divide lotus paste into 7 portions and weigh each portion of lotus paste with salted egg yolk to 60 grams. Place some pork floss on lotus paste and salted egg yolk on top and wrap it up, then shape it into a round ball, set aside.
- Beat butter, milk and icing sugar to pale and fluffy. Pour in the flour ingredients and mix to a soft dough. Wrap the dough in cling wrap and rest in the fridge for 30 minutes.
- Take out dough from the fridge and knead well. Divide dough into 7 portions, about 50g each and wrap in the lotus paste filling. Then place on a baking tray lined with parchment paper.
- Bake in preheated oven at 180 deg C for 10 minutes and let rest to cool down for 5 minutes before egg glazing the mooncakes with a soft brush. Decorate with some pork floss and black/white sesame seeds on top, then bring back to bake for another 13-15 minutes till golden.
- 125克 牛油，稍微软
- 40克 糖粉，过筛
- 1.5汤匙 牛奶
- 1/2汤匙 巴马干酪，喜欢的话也可以多久，不加也可以
- 2汤匙 杏仁粉
- 1汤匙 玉米淀粉
- 180克 中筋面粉，过筛
- 320克 莲蓉 （我用白莲蓉）
- 7粒 咸蛋黄
- 1粒 蛋黄，打撒 – 刷面
- 取出面团再肉匀分成7等份 （50克）包入馅料，搓成圆形状。放在烤盘上，底部铺纸。