SHANGHAI MOONCAKE

I have never taste shanghai mooncake before.looking at the recipes use pastry to make the dough and easy simple step to make. first attempted to try.when out of the oven, I took one cut into 4 and finished all..I do not use salted egg yolk.Over is still taste nice without yolk.

SHANGHAI MOONCAKE

Filling ingredients;
1100g lotus paste
16 salted egg yolk
60g melon seed
preparation;
1.rinsed salted egg yolk and drain,then soak in rice wine for 10 minutes to remove the smell.steam over
  high heat for 8-10 minutes.leave to cool before use.
2.clean melon seed and bake until fragrant.use 40g for filling and 20g for topping.
3.mix lotus paste with 40 g melon seed,divide into 70g each,a total of 16 portions
4.clench it tightly and wrap in salted egg yolk,then knead it round.

Pastry skin
300 flour
40g custard powder
110 castor sugar
110g margarine
1 egg
1 tbsp syrup
1/2 tsp vinegar
1/4 tsp ammonia powder powder
adequate banana essence (optional)
Method;
1.sieve flour and custard powder on table then make a well.
2.plac sugar,margarine,egg,syrup,vinegar,ammonia powder and banana essence into well,knead till sugar melts
3.stir in flour around the well and knead evenly to becomae apastry dough.divide into 55 g each and flattenit,then wrap in lotus paste,seal the edges at the bottom.
4.brush with beaten egg (beat 2 egg yoilk with 1 tbsp oil,then filter  through a sieve)sprinkle some melon seed on top slightly press on the dough.place in a preheated oven,bake for 190-200 degree c till yellowish,about 10 minutes.
5.remove and brush with second layer of beaten egg,then bake again till golden brown.