Recipes
Mini Shanghai Mooncake
Package of ingredients to follow step by step
Method
- Steamed salted egg yolk and reserve. Add Lurpak Butter inside the
mixer and beat until completely dissolved. - Next, add in Mini Mooncake Pastry and egg, beat with high speed until smooth dough form.
- Weigh 20g of each dough and shape into ball and put aside.
- After that, mix pumpkin seed together with FL Red Bean Paste and weigh 10g each.
- Wrap with salted egg yolk then shape into ball.
- Weigh Mochi (Mua Zhi) 4g each. Wrap Mochi(Mua Zhi) and Red Bean Filling with dough & shape into ball.
- Bake at 150°C for 10 minutes (1st time) and brush the mooncake with egg yolk.
- Bake again at 150°C for 10 minutes (2nd time) brush with egg yolk again and sprinkle a bit of Black Sesame Seed.
- Bake at 150°C for 10 minutes (Final) and Enjoy.
Recipes Shopping List
Products required for the tutorial.
