cheesey mooncake

This crusty and buttery Cheesy Shanghai Mooncake has the combination of not so sweet and savoury taste. The pork floss added into the lotus paste helps to bring up the taste to a higher level and the mooncake is just delicious.

Cheesy Shanghai Mooncake

butter

g icing sugar (sifted)

milk

cheese powder (can add to 1 tbsp)

almond powder (ground almond)

tbsp corn flour

180 g plain flour/all purpose flour

320 g lotus paste (I used white lotus paste)

chicken floss or pork floss

Rinse salted egg yolks under gentle running water. Place yolks on a steaming plate, add 1/2 tablespoon Chinese cooking wine. Steam at high heat for 5 mins and leave yolks to cool. 

Divide lotus paste into 7 portions and weigh each portion of lotus paste with salted egg yolk to 60 grams. Place some pork floss on lotus paste and salted egg yolk on top and wrap it up, then shape it into a round ball, set aside.

Beat butter, milk and icing sugar to pale and fluffy. Pour in the flour ingredients and mix to a soft dough. Wrap the dough in cling wrap and rest in the fridge for 30 minutes. 

Take out dough from the fridge and knead well. Divide dough into 7 portions, about 50g each and wrap in the lotus paste filling. Then place on a baking tray lined with parchment paper.

Bake in preheated oven at 180 deg C for 10 minutes and let rest to cool down for 5 minutes before egg glazing the mooncakes with a soft brush. Decorate with some pork floss and black/white sesame seeds on top, then bring back to bake for another 13-15 minutes till golden. 

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Cheesy Shanghai Mooncake

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