I love Shanghai mooncake, especially those with the skin easily crumble away once the teeth sink in. Yum yum...
Is homemade always better? I sure think so. You can always adjust the sweetness, the amount of fat, and you know what has gone inside you every delicious mouthful of mooncake.
How do you like to eat mooncake? Traditionally, the mooncake is enjoyed in small pieces, and served with Chinese tea. A hint of bitterness from the tea naturally neutralise the overly sweetened lotus paste. At the night of the mooncake festival, watching the full moon and carrying lanterns were the leisure and fun things to do. Little kids lighting up candles in the lanterns, strolling around a garden, circling around their parents... A peaceful night filled of fun, can you visualise that?
The mid-autumn festival is coming soon, do you have any plan yet?
- 1 teaspoon black sesame seeds
- 1 egg yolk, beaten
- 180g plain flour, sifted
- 1/2 tsp baking powder
- 10g custard powder
- 20g milk powder
- 90g butter
- 60g powdered sugar
- 1 egg
- 2 drops vanilla essence
- 6 salted egg yolk
- 420g lotus paste
- Mix together the skin ingredients to form a dough.
- Set it aside to rest for 10 minutes.
- Divide the dough to 6 portions (each around 67g)
- Wrap each cooked salted egg yolk inside 70g lotus paste (total weight around 80g)
- Roll the dough into round shape, flatten it and wrap up the fillings.
- Brush the surface of mooncake with eggyolk, sprinkle some black sesame seeds on top.
- Bake in preheated oven at 180C for 30 minutes.
- 1个蛋黄, 打散