This is my 1st attempt making baked mooncake & this recipe is from one of my favorite blog –No-Frills Recipes . I’ve never had this Shanghai mooncakes before & making them from scratch was really a great experience . I’ve bought some salted eggs from the Asian store & made red bean paste from scratch too . No special mooncake mould is required for this mooncake , that’s what I like about it . Love the flaky pastry with nice sweet filling ! YUM! Thanks to Cheah from No- Frills Recipes for sharing this delicious Mid- Autumn Festival goodies . For more of Cheah’s lovely mooncakes… HERE
Adapted from No- Frills Recipes
Red bean paste recipe from Tastehongkong
For Pastry Skin:
40g custard powder
1 tsp baking powder
80g icing sugar
1 egg lightly beaten
75g butter / margarine
¼ tsp salt
1/2 tsp vanilla extarct
¼ tsp sesame oil
For the Filling :
1 kg red bean paste ( recipe here)
6 Salted egg yolks (Optinal)
For egg glaze:
1 egg yolk
1 tsp water
A pinch of salt
1) Sift flour with baking powder, custard powder & salt into mixing bowl .
2) Sift in icing sugar to flour mixture .
3) Cut in shortening & butter/ margarine & rub in till resembles bread crumbs .
4) Make a well in the center & add in beaten egg , combine into soft dough but do NOT knead . Let it rest for 30 minutes .
5) Wash salted egg yolks , add in sesame oil, roll into egg yolks, steam for about 2 minutes . Set aside to cool.
6) Divide red bean paste into 90g each, roll onto balls . If egg yolk is to be added, reduce to 80g each, wrap it in the center of the red bean paste ball .
8) Place the dough into a plastic bag, roll into flat disk, cut open the plastic bag , wrap a piece of filling in the center , & shape into a dome . arrange them on greased pan or baking tray .
9) Decorate with pumpkin seeds & cloves & bake in preheat oven at 180°C for about 10 minutes . Take them out of the oven & let to rest for 5 minutes .
10) Brush them with egg glaze & return back to the oven & bake for another 25 to 30 minutes till golden brown