Wednesday, September 14, 2016

Shanghai White Lotus Paste Mooncake ???????

White Lotus Paste Shanghai Mooncake  ??????? - Nice crumbly texture made 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.



300g Blue Jacket Unbleached Plain Flour ?? 300?

100g Icing Sugar ?? 100?

50g Milk Powder ?? 50?

24g Custard Powder ??? 24?

1.5 tbsp Baking Powder ?? 1.5 ??

100g Lard (or shortening if you don't take lard) ?? 100 ?,???????????

50g Planta ??? 50?

2 Eggs ?? 2?


600g White Lotus Paste ??? 600?

12 Salted Egg Yolk ??? 12?


1 Egg Yolk (lightly beaten) ?? 1 ?,??


Black Sesame Seeds/ Pumpkin Seeds ???????,??

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. ?????????,????????????????????????????????! 


1. Steam salted egg yolk for 10 minutes. Let it cool completely.

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.

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. 

Note: If the dough is too soft, place it in the fridge to chill for 15-30minutes. ??????,?????,???????

4. Egg wash with (C), decorate with black sesame seeds/ pumpkin seeds. 

5. Bake in a preheated oven 190'C for 20-25 minutes.

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