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

Procedure:
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.