Tuesday, October 17, 2006

Shanghai Moon Cakes

Skin Ingredients:
50 gm margarine
300 gm plain flour }sifted together
1 1/2 teaspoon baking powder}
100 gm icing sugar
100 gm shortening
2 eggs

Filling Ingredients:
600 gm 'Lin Yoong' (lotus bean paste)
12 salted egg yolks, cooked
Egg yolk, lightly beaten for egg wash

Mix skin ingredients and fold evenly. Divide into 12 portions of 60 gm each. Divide lotus bean paste into 12 portions of 50 gm each. Wrap 1 salted egg yolk in the middle of each paste. Wrap skin around filling and roll into the shape of a moon cake. Brush top and sides with egg wash. Arrange in a baking tray and bake at 180°C for 35 minutes. Serve when cool.

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