Cheesy Shanghai Mooncake 芝士上海月饼 （芝士香）

This year i baked this Chessy Shanghai Mooncake and i have baked this for the 4th time. Can you imagine how good this is!! ^_^. 

Saw this delicious Chessy Shanghai mooncake in Tze's blog. I love the look of this golden Chessy Shanghai mooncake and the crack crust after baked. It is awesome!!

Thanks to Tze and 鲸鱼 for sharing this wonderful recipe.

 

Cheesy Shanghai Mooncake 

Recipe adapted from 鲸鱼 and Tze form Awayofmind Bakery House

(made 8 pieces, ~44g each pastry , ~50g each filling)

 

A.

120g planta

40g sugar

1.5 tbsp evaporated milk
Tze added 3 tbsp extra milk (i did not add)

 

B.

2 tbsp cheese powder (used Parmeson cheese powder)

180g pastry flour/ top flour (i use Hong Kong flour)

 

C. (Filling)

Black sesame paste (i use pandan dou yong paste, plain lotus paste and green tea lotus paste)

 

D. Egg wash: 1 egg yolk (i add 1 Tbsp milk and 1 Tbsp water)

 

To Do:

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 (i make some with salted egg yolk and some just plain filling)

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.

 

This is the size of my Cheesy Shanghai mooncake. You can measure from my youngest hand how big it is :D

After taking picture a piece of the almond flake was missing..Guess... where does it goes?? 

This recipe is a keeper, the crust is buttery, cheesy and it taste so good!!

Come!! let enjoy this over a cup of hot chinese tea. 

 Wish all of you a Happy Mid-Autumn Festival!

 

中秋节快乐！

 

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