I have been wanting to try out this recipe because it takes a shorter time to handle, many raves about taste (tested true), there’s no need to handle moulds. Rolling, flattening and wrapping is tiring and repetitive enough. No more Cantonese style traditional baked mooncakes. This is something my sis is tempted to try – she thinks it looks appealing enough (looks crunch-crunch). though the colour could be improved.
Brought some to work and received many raves. They were quite surprised this is not store bought. Gave away some and received similar good reviews too. One of my friend’s mum like it a lot and kept pestering her regarding its source, thought she bought it somewhere. Many thanks to these nice people, although it cracked like volcanoes.
One of my seniors said shortcrust pastry should be melt-in-the-mouth. I don’t think I have reached that level. Baking is for my own pleasure. But I will consider it seriously. I really want to improve my skills further.
Shanghai mooncake with red bean paste and 1/2 yolk. I cut the one which I accidentally cut the yolk too small. The rest are for giveaways. I still ate too many mooncakes this season though.
Shanghai mooncake with low sugar white lotus paste. Red bean is better.
Salted egg yolks are already in solid form before getting cooked. My sis boyfriend wanted to hard boil it. (they were trying to make some mooncakes yesterday) Rinse away excess egg white, soak in rice wine for a while, steam for 5 minutes.
I think I might have over creamed the butter and sugar. Left side looks creamy enough. What kind of effect will occur?
The pastry dough should be a soft and pliable like this.
Lay the giants on baking paper.
Apply egg wash, then decorate with sesame seeds. The one at top left corner with only black seeds is the one with extremely small yolk. (accidentally cut it too small.)
Almond flakes for no yolk variation. Single flake for lotus paste.
After 20 min of baking.
Turned tray around and bake additional 10min. Colour still very light. After 30min baking. Started to crack visibly.
Another 10min of baking. Cracked way over the top. Nope the cracks do not mend itself.. (I remember reading that the cracks will “heal back” after cooling down. In this case, it’s way overbaked. Beyond rescue. Colour is still light, so the problem must lie in the egg wash itself.
Ingredients (16 pieces)
250g salted butter
150g icing sugar
1 large egg
60g custard powder (replaced with sweet potato flour)
About 700g red bean paste (from KCT) or other fillings preferred
Salted egg yolks
1 yolk + 1 tbsp milk + 1 tbsp water
- Rinse salted egg yolks to remove excess white. Brush with rice wine to remove smell. Steam for 5 mins at medium high heat.
- Weigh paste at 40g each, wrap with yolk. Add 10-15g paste if not using yolks. Shape into balls.
- Sift flour and custard powder. Mix well.
- Beat softened butter with sugar till creamy.
- Add egg. Beat well to combine. Add flour mixture, combine lightly to form a soft dough.
- Cover with cling wrap and chill for ½ hour.
- Weigh dough into 50g each. Shape into balls.
- Dust hands with koh fun (fried glutinous rice flour). Flatten dough and wrap paste in it. Shape into balls and place on baking tray.
- Brush with egg wash. Decorate top with sesame seeds or melon seeds.
- Bake in pre-heated oven at 180oC, 20-25min.
- Tried some with lotus paste. Red bean paste taste best with this mooncake. Really.
- Cut the egg yolk in half, as I read in some recipe books. I find that it resulted in really tiny yolks. Not very pretty. Should either use a whole yolk or not use it at all.
- Used the measuring spoons for egg wash. Mistake. The colour did not turn out at all. I should have used the common tablespoons for adding milk and water to the yolk for egg wash. Mine was clearly too diluted. To make it look darker, I baked for another 10min, then extend another 10min. The mooncakes just cracked like crazy. Lucky taste triumphs over appearance. People still raved about the Shanghai mooncakes. Thanks to those lovely people.
- Each mooncake was about 100g. Gigantic yea. I could try baking smaller ones. Bite size. But it would take more work.