Shanghai Walnut Mooncake Recipe

I always fail at baking.

BUT this Shanghai walnut mooncake recipe is so easy that baking only requires 15 minutes of your time!

Recipe (4 mini mooncakes) 

Ingredients for the crusted skin:

(1) 50g Hong Kong Flour

(2) 5g Custard Powder

(3) 1/8 tsp Baking powder

(4) 1/8 Ammonia

(5) 15g Shortening

(6) 3g Butter

(7) 12g Icing sugar

(8) 1/8 Vanilla essence

(9) 15g Egg

Ingredients for the fillings:

(1) 25g Redman Pandan Lotus Paste

(2) 0.5 tsp Melon seeds (toasted)

Step 1: Mix ingredients (1) to (5) and mix them well.

Step 2: Add ingredients 6-9 and use your finger to cover the egg.

Step 3: Mould the crust using the mixture you've obtained into 4 mini balls.

Step 4: Mould the fillings into 25g as well and add in the melon seeds, be sure to mix it thoroughly instead of letting the melon seeds concentrate in the middle.

Step 5: Rub the mould onto your palm and add in the fillings.

Step 6: Mould them into a nice round shape

Step 7: Add walnut/almost on top and coat it with egg wash.

Step 8: Pre-heat oven at 170 degrees Celsius.

Step 9: Put in your mooncakes and bake for 15 minutes.

TADA! The final product is ready to be served! The crust is simply heavenly!