Happy Mid-Autumn Festival to all!
Shanghai mooncake or Walnut mooncake is a great alternative to traditional and snowskin mooncake. Buttery and crumbly pastry that complimented the lotus paste with melon seeds so well and the sweetness is just right. This is much easier to make too. That's why I chose this...lol! I always love simple recipe! Last month I was so tied up with every things that I did not submit any bake to Aspiring Bakers. I'm glad I am able to make it this month.
I'm submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (Sept 2011) hosted by Happy Home Baking.
This recipe was kept in my file for more than 5 years. I remembered was from one of the Onepa class I attended but couldn't remember who's the instructor. Anyway here's the recipe...
Ingredients for Pastry:
500g Top flour
270g Icing sugar
40g Milk powder
20g Custard powder
1 tsp Sodium bicarbonate
1 tsp Baking powder
1 tsp Emplex
180g Melted butter (cool it before use)
1 tsp Vanilla extract
1 Egg (remove 1/2 white) for egg wash
Some walnuts & macadamia nuts
1kg White lotus paste
8 Salted egg yolk (coated with 1 tbsp sesame oil & bake at 170C for 5-7mins, halved it)
1. Sieve (A) and place it in the mixing bowl.
2. Mix (B) together and pour it into the flour mixture. With K-beater using low speed to mix into a dough. Then covered and chilled in the fridge for 30 mins.
3. Knead toasted melon seeds into the lotus paste, divide the paste into 70g each and wrap with 1/2 yolk.
4. Cut the dough into 60g each. Flatten the dough and wrap with lotus paste. Top with nuts.
5. Place on a lined tray and egg wash.