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.
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Cheesy Shanghai Mooncake
Ingredients
- 125 g butter - soft to touch
- 40 g icing sugar - sifted
- 1.5 tbsp fresh milk
Flour ingredients
- 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
Filling
- 320 g lotus paste - I used white lotus paste
- chicken floss or pork floss
- 7 pcs salted egg yolk
Instructions
- 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.
Notes
- 芝士上海月饼 Cheesy Shanghai Mooncake
- 中秋节快要到了！这食谱其实已经疯传好几年了，最近看到很多网友又开始做了这款月饼，看起来很好吃。那我也来试试看吧！做法的确很简单（食谱有稍微调整过）。刚烤出来的时候月饼皮酥酥的，加了芝粉非常的香。馅料也很丰富，除了莲蓉，咸蛋黄还加了肉松，真的是太好吃啦！
- 材料
- 125克 牛油，稍微软
- 40克 糖粉，过筛
- 1.5汤匙 牛奶
- 粉料
- 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
- 馅料
-
- 320克 莲蓉 （我用白莲蓉）
- 肉松，适量
- 7粒 咸蛋黄
- 1粒 蛋黄，打撒 – 刷面
- 做法：
- 稍微冲洗咸蛋黄然后放在碟子上，放上1/2汤匙花雕酒，大火蒸5分钟待凉。
- 莲蓉分成7等份，1份莲蓉+咸蛋黄=60克。
- 将少许肉松撒在莲蓉上，咸蛋黄也放上，然后包成一粒圆球，备用。
- 牛油，牛奶和糖粉打至泛白松发。倒入粉料，搅拌成软面团即可。用保鲜膜包好，放进冰箱冷藏30分钟
- 取出面团再揉匀分成7等份 （50克）包入馅料，搓成圆形状。放在烤盘上，底部铺纸。
- 送进预热烤箱摄氏180度烤10分钟，取出待凉5分钟；刷上蛋黄液，撒上少许肉松和黑白芝麻。再放进烤箱烤约13-15分钟至金黄色即可。**看到皮开始有一点裂痕就要马上出去**
- 月饼到了隔天皮开始变软了，但还是很好吃。
- **烤箱温度和烘烤时间务必根据自家烤箱来定