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Tuesday, August 28, 2012

Shanghai Mooncakes





Shanghai Mooncakes

Pastry Butter :
A.  50 gr butter
     30 gr icing sugar
       1 nos egg yolk
       1 tbsp evaporated milk

B.  80 gr Plain flour
     15 gr custrad powder
       5 gr milk powder
     1/4 tsp baking powder
     sifted all

Method :
1. Mix ingedients (A) till even, slowly add in the sifted ingredients (B), draw into a dough, rest for 15 mins.
2. Divide dough into 4 portions.
3. Wrap in filling, make into round shape.
4. Bake at 180C for 10 min, then brush with egg yolk and top with melon seed or sesame seed, bake again untill golden brown. 

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