中秋节快乐～单黄莲蓉上海月饼 Single Yolk Lotus Paste Shanghai Mooncake

今天是中秋佳节，在此祝大家中秋节快乐，花好月圆人团圆！

终于做了这个比愤怒鸟还要红的鲸鱼家之上海月饼，只可惜我没有加芝士粉（家里没有不想特别去买），觉得饼皮少了独特的咸香，当然还是很还吃的。有遗憾才更加有推动力，明年再战过吧！

另外，我发现一个有趣的课题。到底上海月饼的饼皮应该是有还是没有裂痕才叫好呢？有人追求光滑的表皮，有人却认为饼皮一定要有裂痕才是好皮的象征。对我来说有裂没裂，好吃的皮就是好皮！

涂了一层蛋液后手痒又涂多一层在顶部，导致两层深浅不一的颜色出现。:(

第一次玩加入咸蛋黄的月饼就买到色泽不美的蛋黄，真的很gek xim。

This Shanghai mooncake recipe which first shared by 鲸鱼 in 2010 has been highly raved by many bloggers. The secret ingredient is parmesan cheese powder but sad to say that I have omitted the cheese powder as I didn’t have any at home. End result, the crust still tastes good but it’s kind of one dimension. I am sure with the cheese powder the crust will taste much better. So I suggest not to skip the cheese powder if you were to attempt this recipe.

Single Yolk Lotus Paste Shanghai Mooncake

Ingredients: (yields 10pcs)

(A)

120g Planta (I used Buttercup)
1 ½ tbsp evaporated milk (I used milk)
¼ tsp salt (not in original recipe, added because I omitted the cheese powder)
(B)
180g low protein flour aka cake flour
1 tbsp cornflour
1 tsp Parmesan cheese powder (I omitted and added 1 tsp custard powder)

Fillings: Lotus paste + one salted egg yolk = 40g each *
Egg wash: one egg yolk + 1 tsp water (sieved)
Sprinkles: sesame seeds (or any other nuts that you like)

*Each salted egg yolk is about 10-12g, so each mooncake you need about 30g of lotus paste to make up to 40g. Total lotus paste needed is about 300g.

Preparation of salted egg yolk: Wash the yolk to remove any trace of egg white. Add little rice wine/rum/sesame oil and bake in preheated oven at 160C for 8-10 mins. Let cool.

Method:
1) Beat (A) till fluffy, sift in (B), mix to form soft dough. Wrap with cling wrap and keep refrigerated for later use.
2) Meanwhile, prepare the fillings. Wrap each salted egg yolk with lotus paste and roll into ball.
3) Divide dough into 10pcs (each one is about 35g) and roll into ball. Flatten the dough, wrap the fillings and roll into ball with flat bottom. Place on greased or lined baking tray (if you intend to decorate with nuts do it now).
4) Bake in preheated oven at 160C for 15 mins. Remove from oven, wait for about 10 mins. Apply egg wash and sprinkle sesame seeds on top. Continue to bake for another 15 mins till golden brown.

Kitchen note:
The crust was crispy on the first day but became soft the next day. I shall try to bake at 180C next time as suggested in the original recipe.

(Recipe adapted from 鲸鱼蓝蓝小窝居)

Happy Mid-Autumn Festival to all my readers!

Enjoy the day with your loved ones.