Shortcrust Mooncake 蛋月烧月饼
This delicious Shortcrust Mooncake is crisp and a little crumbly when served after baking. It’s an East and West fusion, using the pastry dough meant for making pies and tarts but wrapped with mooncake paste filling. The shortcrust pastry goes very well with the red bean paste or with any of your favourite mooncake paste fillings. It’s very easy to make this shortcrust mooncake without adding alkaline water or extra flour for dusting and is not oily. The pastry dough needs to be chilled in the refrigerator for about 20-30 minutes and baking time is relatively short, about 15 minutes. The mooncake is moulded inside a muffin pan and using a mooncake flower imprint to stamp out the pattern on the pastry dough. This mooncake can be kept in an airtight container at room temperature for a week and the texture will become softer after a day. Definitely a delicious treat to enjoy for the coming Mid-Autumn Festival (you may like to check on more of my mooncake recipes from here).
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Shortcrust Mooncake
Ingredients
- 50 g icing sugar - sifted
- 40 g butter - soft to touch
- 25 g sugar syrup or golden syrup
- 1 small egg, lightly beaten - 55g with shell
- 170 g cake flour or plain flour
- 1/2 tsp baking powder
- 220 g red bean paste
- 1 egg yolk plus 2 tsp water, mix well - egg wash
Instructions
- In a bowl, mix icing sugar, butter and sugar syrup together to combined. Add beaten egg and mix well.
- Sift plain flour and baking powder directly to egg mixture and fold well with a rubber spatula. Then knead to smooth dough and wrap with cling wrap. Place dough inside the refrigerator to chill for 20-30 minutes.
- Divide red bean paste in 10 portions at 22 grams each. Shape them into balls and set aside. Grease muffin with soft butter and set aside.
- Divide pastry dough into 10 equal portions about 32 grams each and shape them into balls. Then wrap in red bean paste, roll into smooth round ball.
- Then place the dough ball in muffin pan and gently press it down. Use a mooncake flower imprint and press it directly on the dough surface to stamp out pattern.
- Bake in preheated oven at 180 degrees C for 10 minutes. Then take out muffin pan from oven and egg wash each mooncake with a soft brush. Return muffin pan to the oven and continue to bake for another 5 minutes.
- Rest mooncakes in muffin pan for 10 minutes and over turn pan to remove the mooncakes. Leave mooncakes to cool on wire rack.
Notes
- Please keep in mind that all oven temperatures and baking time varies.
- This mooncake can be kept in an airtight container at room temperature for a week and the texture will become softer after a day.
蛋月烧月饼 Shortcrust Mooncake
简易容易做好上手，不油腻，不用加入碱水，也不用撒面粉入模。刚烤好的月饼，饼皮酥脆，很好吃。月饼可放在温室收进密封盒保持一个星期也没问题。月饼过了一天就不会酥脆，但也美味~~
材料：
- 50克 糖粉，过筛
- 40克 牛油，稍软
- 25克 糖浆或黄金糖浆
- 1个 鸡蛋 （55克带壳），打撒
- 170克 底筋面粉或中筋面粉
- 1/2茶匙 泡打粉
- 220克 红豆沙
- 1粒 蛋黄+2茶匙水，拌匀刷面
- 将糖粉，牛油和糖浆放入碗中搅拌均匀。加入鸡蛋液搅拌。
- 筛入面粉和泡打粉，用刮刀翻拌均匀至无干粉的状态。然后用手稍微搓成柔面团盖上保鲜膜，收进冰箱冷藏20-30分钟。
- 将红豆沙分成10等分，22克。搓圆，备用。玛芬盘内抹上牛油，备用。
- 20-30分钟后，取出冷面团，分出10粒，约32克面皮。包上红豆沙馅，用虎口收圆搓滑。
- 放入玛芬盘，用手轻轻的压一压，然后用印花压出花纹即可。
- 烤盘放进预热烤箱摄氏180度烤10分钟，然后取出刷上蛋液，再放进烤箱继续烤5分钟即可。
- 让月饼连烤盘待凉10分钟才倒扣取出。放在凉架上冷却。
- 烘烤的温度和时间仅供参考，请按烤箱性能适当调整。
