Shanghai Mooncakes (for little ones above 3yo)

Shanghai Mooncakes

Ingredients:

Pastry Skin:

150g Cake Flour ( I used superfine flour)

20g milk powder

1/2 tsp baking powder

20g icing sugar

75gm Cold Butter, cubed (I used golden churn butter)

(If use unsalted butter, pls add 1/8tsp salt)

1 egg yolk

1 tsp fresh milk

 Filling:

300g Low sugar Lotus Paste

30g roasted melon seeds

Egg wash:

1 egg yolk

1 tbsp milk

Steps:

1. Rub together the sifted flour, milk powder, baking powder, icing sugar and butter until it resembles a breadcrumb texture.

2. Add the yolk and milk, combine gently till soft dough is formed. Cover and rest dough for 30 mins.

3. Mix the lotus paste with melon seeds till well combined. divide into 10 portions, 33g each. Then roll into balls.

4. After 30 mins rest for the pastry dough, divide into 10 portions, about 34g each. Wrap the lotus paste and shape into dome shape. Place on non stick baking sheet. Decorate with some raw melon seeds.

5. Bake at preheated oven of 180'C for 10mins. Remove from the oven and let it cool down for 10 mins.

6. Brush them with the egg wash and return to the oven continue baking for another 20-25 mins or until light golden brown.