Shanghai Mooncake

Salam Sabtu.Shanghai mooncake ni adalah project tertangguh dari sini. Walau pun mooncake festival sudah berakhir namun niat nak buat shanghai mooncake ni asyik tertangguh disebabkan kesibukan. Malam tadi akibat tak dapt tidur maka kita buat project ni pukul 12 malam dan berakhir lebih kurang pukul 2 pagi.
Memang tak rugi membuatnya sebab my laling betul-betul enjoyed eating this for breakfast this morning.Thank you sonia for this resepi.Kak Ros copy and paste. Resepi ni dibuat separuh dari adunan asal dengan inti mungbean dan tampa salted egg yolk.Tetap sedap.

Ingredients
250g butter (salted)
150g icing sugar
1 egg (large)
380g plain flour
60g custard powder

Filling
~ 700g red bean paste or any of your preferred filling
16pcs salted egg yolks, brush with rice wine, steamed for 5mins (I use homemade salted eggs)
* P.Rose used salted mungbean

Black and White sesame seeds
Egg wash-1 egg yolk+1tbsp water+1tbsp milk

Method
1. Weight red bean paste for 40g each and wrap with 1pc salted egg yolk and shape it to ball, set aside.
2. Sift plain flour and custard powder, set aside.
3. Beat butter and icing sugar till creamy (do not over beat, 2-3mins just nice).
4. Add in egg, beat well to combine. Add in sifted flour and custard powder, lightly to combine to form a soft dough.
5. Cover with cling wrap and chill in the fridge for 30mins.
6. Weight dough for 50g each and shape to ball.
7. Flatten dough with your palm and wrap up the red bean paste filling into it and shaping it like an egg shape then place on baking tray (you may dust hands with Kor Hun (cooked glutinous rice flour).
8. Lightly brush the whole mooncake with egg wash and decorate top with black and white sesame seeds.
9. Bake at pre-heated oven at 180C for 20mins.
10. Leave to cool and store in mooncake box.

                                                          happy cooking