Mini Shanghai Mooncakes

 

I saw this mooncake at Soke Hah and Cheryl's blog which looks so cute and pretty.   The crust looks so crunchy too.   I had baked this Shanghai Mooncakes long, long time ago before I started this blog.

As the lazy bug is in me these days, I thought this kind of pastry is easier to make than the traditional baked mooncake skin.  Moreover, there is a wide range of fillings easily available.  Since these are for giveaways to my mom and MIL, I decided to use just red bean paste.

 

 

Instead of shortening which I don 't have, I replaced it with butter.
Verdict - it's crunchy and tasty.  Good pastry for Shanghai Mooncake.  My hubby gave a Thumbs Up.  Later, my MIL also likes it.

Recipe Source - No Frills Recipe and Baking Taitai with slight modifications

Ingredients for pastry
[makes 20 x 30 gm]300 gm plain flour40 gm custard powder

1 flat tsp baking powder

1/4 flat tsp salt

80 gm icing sugar

1 egg - lightly beaten

75 gm shortening (Crisco brand) - replaced with butter

75 gm butter/margarine

1/2 tsp vanilla

Almond flakes/pumpkin/sunflower seeds/white or black sesame seeds - I used sesame seeds

Egg glaze - 1 egg yolk + 1 tsp water or milk + a tinge of salt

For the Filling

[makes 20 x 20 gm]

400 gm red bean paste [store bought - less sweet paste]

1. Divide the red bean paste into 20 gm each, roll up lightly into a ball. Set aside.
2. Sieve the flour with baking powder, custard powder, icing sugar and salt into a mixing bowl.
3. Cut and rub in butter with your finger tips or dough cutter till it resembles bread crumbs.
4. Make a well in the centre and add in the lightly beaten egg. Combine lightly to make a soft dough. Do Not Knead.
5. Cover up the bowl with a damp cloth or wrap up in plastic bag and let dough rest for 30 mins.
6. Divide dough into 30 gm portions. Flatten each dough into disc using a plastic sheet.
7. Wrap filling in the centre of the dough and shape it into a dome. Continue with the rest of the dough.
8. Place cakes on lightly greased baking tray or line with parchment paper.
9. Bake in preheated oven @ 180 degrees C on middle shelf for 10 minutes.  Remove from oven to cool for 5 minutes before applying egg glaze.
10. Return mooncakes to oven and continue to bake for 20 to 25 minutes or till golden brown.
11. Let cool on tray before removing onto a wire rack to cool completely.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

I'm sharing this post  to Best Recipes for Everyone August 2014 Event Theme:Mooncake hosted by Fion of XuanHom’s Mom