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 a nice crumbly pastry.

Ingredients: 

(A)

300g Plain Flour 中筋面粉 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 Shortening/ Lard 白油/ 猪油 100 克

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 claim it 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 it 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 using lard, add gradually to form a dough, may not need to add all. 如果用猪油，分次加入，拌成团即可。

~ If the dough is too soft, place it in the fridge to chill for 15-30 minutes. 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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Enjoy!

Some feedback from those who have tried this recipe:

By Sharon Ooi Theng

By Foong Yee

By Wai Wai

By Sharon Ooi Theng

By Jacq Chan

By Apple Kwan

By Wai Yee

By Bee Leng Ng