Mini Shanghai Mooncake

"Mini Shanghai Mooncake"



Ingredients
Shanghai pastry skin
· 60gms SCS Butter
· 60gms Shortening
· 50gms Icing sugar
· 30gms Golden Syrup
· 2gms Salt
· 1no Egg, lightly beaten
· 300gms Superfine flour
· 40gms Custard powder
· 1 tsp Baking powder

Egg glaze
· 1no Egg
· 1/4 tsp Salt

Filling
· Pure Lotus paste filling, make into small portions of 40g each

Method
Filling:

• Weigh each Pure Lotus paste filling into 40g portions.


• Wrap each piece of Pure Lotus paste filling around a quarter piece of salted egg yolk.

Pastry skin:

• Beat butter, shortening, icing sugar, golden syrup and salt with an electric beater for 1 minute. Add in egg and beat for 30 seconds.


• Sift in flour, custard powder and baking powder to mix. Remove dough from the mixing bowl and mix by hand into smooth dough.


• Divide dough into 50g portions and roll into balls. Roll each between sheets of plastic wrap.


• Wrap pastry skin with the filling. Shape into a mini dome.


• Place on a lightly greased baking tray.


• Lightly brush with egg glaze and sprinkle surface with some black sesame, melon seeds or poppy seeds.


• Bake in preheated oven at 180°C for 20–25 minutes.