Tuesday, August 26, 2008

@ddicted to Moonies


Custard Shanghai Mooncakes

Ingredients for skin
280 gm plain flour
50 gm milk powder
25 gm custard powder
1 1/2 tbsp baking powder
100 gm icing sugar
100 gm shortening
50 gm margarine
2 eggs (grade B)

For filling
(A) 840 gm lotus paste
30 gm melon seeds (roasted) I omitted this
(B) 14 salted egg yolks - I omitted this, too

For Topping
Some olive kernels

For glazing
1 egg yolk (lightly beaten)

Method:
  1. Combine filling (A) together. Divide into portions of 60 grams each.
  2. Place salted egg yolks of filling (B) on a tray. Place into a preheated oven at 160C to bake for 10 minutes. Remove. Cool.
  3. Flatten no. 1, place in no. 2. Shape round, repeat process.
  4. Combine ingredients for skin. Use rubbing-in-method to mix into bread crumbs looking mixture with fingertips. Knead lightly into a dough, scale at 50 grams each portion.
  5. Flatten no. 4, wrap in no. 3. shape round. Arrange on a baking tray lined with greased proof paper. Glaze surfaces and top on melon seeds.
  6. Bake no. 5 in a preheated oven at 180C for 20-25 minutes till golden. Cool well.
Recipe adapted from Y3K Cookbooks - 爱. 月饼 by Alan Ooi


*****


2 comments:

Big Boys Oven said...

we look this shangai skin for mooncake , taste awesome and thr fragrant smell!

My @ddictions... said...

OMG!
I don't believe my eyes...!!
big boys oven had comment on my blog?
I could never ever or dare to dream that you would comment on my humble blog...(ok it does matter for ppl to comment heheh)
thank you so much...
btw I love your macaron...hopefully 1 day i could master it...
cheers