Cheese Shanghai Mooncake (芝士上海月餅)

Cheese Shanghai Mooncake    (芝士上海月餅)

Cheese Shanghai Mooncake with Vegan Egg Yolk

Cheese Shanghai Mooncake with Vegan Egg Yolk

I think this one will be the last mooncake that I make for this year 2013, such so many different type that I want to make.

But anyway that’s enough for me now, lots of them for our family and friends, I wish they will like it, I beg they will and ask more as well. 🙂

i really want to make this Shanghai mooncake from last year, but I hadn’t got that much time to do it, so this one is one of my to-do-list on my schedule.

Really satisfied for this cake, the pastries are so crispy and crumbly, I made it with the dates paste instead of the normal lotus paste, and no sugar added in the paste. To serve this cake hot will be the best. Trust me, that is really enjoyable!

This recipe adapted from here.

Cheese Shanghai Mooncake  (芝士上海月餅)

Cheese Shanghai Mooncake with Vegan Egg Yolk

Cheese Shanghai Mooncake with Vegan Egg Yolk

Ingredient: 

For the Pastry:       ( make 8 pieces )

  • 100g Butter
  • 32g Caster sugar
  • 1 1/2tbsp Milk
  • 2 1/2 tbsp Cheese powder
  • 2 tsp Corn flour
  • 180g Self-raising flour

For the filling:

Cheese Shanghai Mooncake with Vegan Egg Yolk

Cheese Shanghai Mooncake with Vegan Egg Yolk

Method: 

  1. Beat the butter with caster sugar until fluffy, add milk and mix well, sieve all the dry ingredients, and use spatular to fold all together and mix until well combine, chill into the fridge for about 1/2 hour.
  2. Divide the paste and the egg yolk into 8 portions, about 30g and 10g  for the vegan egg yolk. All roll into a ball shape.
  3. Divide the pastry into 8 equal portions, about 42g each, roll into ball shape.
  4. Preheat the oven to 400°F/200°C/180°C (fan oven), or gas mark 6.
  5. Press down one piece of the dates paste and wrap in one piece of egg yolk, make it a ball shape again, set aside.
  6. Take one piece of the pastry, press down on the table, put one ball of the paste on top of it, wrap around evenly. Repeat the remaining pastry and filling.
  7. Brush the top with egg wash ( 1 egg yolk + 1 tbsp of milk ), Sprinkle with few black sesame seeds or poppy seeds.
  8. Bake in the preheat oven for about 20 minutes, until golden brown.
  9. Then serve warm, if it get cold, put it back to the preheat oven for about 5 minutes.
Cheese Shanghai Mooncake with Vegan Egg Yolk

Cheese Shanghai Mooncake with Vegan Egg Yolk  (before bake)

Note:

  • This mooncake donesn’t need to shape into a special mould, just roll into a round shape will be fine.
  • When it finish the baking, the pastry will be so crispy, so handle with care, it is so fragile, don’t be too harsh to them and cool on a wire rack.
  • Make a cup of strong green tea and enjoy your mooncake, but don’t eat too many, it is quite fatty. 🙂
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