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Wednesday, 14 September 2016

Shanghai White Lotus Paste Mooncake 白莲蓉上海月饼


White Lotus Paste Shanghai Mooncake  白莲蓉上海月饼 - Nice crumbly texture made with or without shortening.

Happy Mid Autumn Festival! 




Made with homemade lard, 
this is the natural fat used in this recipe to yield the nice crumbly pastry.



Ingredients: 

(A)

300g Blue Jacket Unbleached Plain Flour 面粉 300克

100g Icing Sugar 糖粉 100克

50g Milk Powder 奶粉 50克

24g Custard Powder 蛋黄粉 24克

1.5 tbsp Baking Powder 发粉 1.5 汤匙

100g Lard (or shortening if you don't take lard) 猪油 100 克,不吃猪油的可以采用白油

50g Planta 白兰他 50克

2 Eggs 鸡蛋 2粒


(B)

600g White Lotus Paste 白莲蓉 600克

12 Salted Egg Yolk 咸蛋黄 12粒

(C)

1 Egg Yolk (lightly beaten) 蛋黄 1 粒,打散

Optional:

Black Sesame Seeds/ Pumpkin Seeds 黑芝麻或南瓜子,装饰









If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢! 


Method:

1. Steam salted egg yolk for 10 minutes. Let it cool completely.
把咸蛋黄蒸10分钟,待冷备用。

2. Divide white lotus paste into 50g each. Roll the paste into a ball, gently flatten the center and add in a cooked salted egg yolk. Wrap up and roll into a ball, repeat for the rest.
将白莲蓉分每份50克,包入咸蛋黄。搓圆备用。

3. When the filling is ready, mix (A) to form a dough. Divide dough into 50g each. Wrap filling and roll into a ball. Place on a lined baking tray. Repeat for the rest. 
把(A)混合成面团,分割每份50克,包馅,搓圆,放在烤盘上。

Note: If the dough is too soft, place it in the fridge to chill for 15-30minutes. 如果面团太软,先放进冰箱,冷却后才包馅。

4. Egg wash with (C), decorate with black sesame seeds/ pumpkin seeds. 
涂上蛋黄液,放点黑芝麻或瓜子装饰。

5. Bake in a preheated oven 190'C for 20-25 minutes.
放进已预热的烤箱,190度烘烤20-25分钟或至金黄色即可。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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Some feedback from those who have tried this recipe:


By Sharon Ooi Theng


By Foong Yee



By Wai Wai


By Sharon Ooi Theng












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