Shortcrust Mooncake
This delicious Shortcrust Mooncake is crisp and a little crumbly when served after baking. Definitely a delicious treat to enjoy for the coming Mid-Autumn Festival~~
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.
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