Last year when my parent and brother's family visited me in Melbourne, I made the piggy mooncakes and also some traditional mooncakes which I didn't manage to post here. This year I try to bake them earlier so I have enough time to record down my baking journey. Mooncakes a traditional Chinese pastries eaten during Mid-Autumn Festival. There are many varieties of it with different type of pastries and filling, more information on mooncakes can be found here.
One of the mooncakes which I like is Cheesy Shanghai Mooncake. First encountered with it was when 鲸鱼蓝蓝小窝居 introduced it on her blog in year 2010 September. She used the same recipe for consecutive three years! I tried it out last year and indeed it is very flaky and cheesy! Love the aroma of cheese on it pastry! It is easy to make as no mould is required.
Recipe adapted from 鲸鱼
(made 8 pieces, ~44g each pastry , ~50g each filling)
1.5 tbsp evaporated milk
I added extra 3 tbsp milk
2 tbsp cheese powder (used Parmeson cheese powder)
180g pastry flour/ top flour
Black sesame paste (you can use whatever filling you like)
D. Egg wash: 1 egg yolk
1. using a hand whisk, mix A ingredients until fluffy (add extra milk only when the dough form is too dry) Add B ingredients to form soft dough.
2. Place in fridge for 20 mins. Divide into 8 portions.
3. Wrap in the filling, add salted egg (if desire)
4. Bake in the preheat oven at 170C for 30 mins. Take mooncakes out from oven after baked for 10 mins to brush with egg wash, return the mooncakes to the oven and bake for another 20 mins.