After posting the Yam Flaky Mooncake , I tried to make another mooncake. This time I made Cheesy Shanghai Mooncake from Sonia's blog.
I made 4 pieces with egg yolk, 4 pieces without egg yolk.
This Cheesy Shanghai Mooncake are super delicious! The skin was crispy , cheesy and very aromatic taste.
Will definitely make this again.
120 gm Planta margarine
40 gm caster sugar
11/2 tbsp evaporated milk
2 tbsp Parmesan cheese powder
1 tbsp corn flour
180 gm cake flour
4 salted egg yolks
Wash the salted egg yolks.
Spread some oil onto a plate, place the egg yolk on the plate and steam for 5 to 8 minutes.
Set aside and let it cool.
320 gm lotus paste ( I used pandan lotus paste)
Some melon seeds
- combine together and roll into a ball weighted 45 gm.
- if add egg yolk, reduce lotus paste to 35 gm each.
Egg wash: 1 egg yolk + 1 tbsp water + 1 tbsp milk
Beat margarine, sugar and milk till creamy.
Add in cheese powder, corn flour and cake flour, combine to form a soft dough.
Cover with cling wrap and chill in fridge for 30 minutes.
Take dough out from fridge and knead dough to smooth.
Divide dough into 4 round balls weighted 45 gm and 4 round balls 35 gm , total 8 round balls
Take the 35 gm lotus paste and wrap steam salted egg yolks.
Flatten dough with your palm and wrap up the lotus paste filling into it and make it round.Place on baking tray.
Bake at pre- heated oven 180C for 10 minutes.
Remove from oven and leave it slightly cool , then lightly brush the surface with egg wash and decorate top with melon seeds or cheese powder or poppy seeds.
Continue bake at pre-heated oven 180 C for 20 minutes.
Leave to cool and store in air-tight container.