Friday, September 9, 2011

Cheesy Shanghai Mooncake 上海月饼(芝士香)

Cheesy Shanghai Mooncake 上海月饼(芝士香)

This will be my last batch of mooncakes for this year, adapted from the famous recipe 鲸鱼蓝蓝蓝. This year I really rajin (hardworking) and crazy making mooncakes, personnaly i did not eat much of mooncakes, most of it are giving out to relatives..Traditional mooncakes and Flaky swirl yam mooncake were my 1st time trying except snowskin mooncakes. With this new Shanghai mooncakes, this year i have done three type of most popular mooncakes.











The dough is very easy to handle actually, very similar to Traditional mooncakes. Just flatten the dough using your palm, slowly push the dough to cover the whole lotus paste.

Cheesy Shanghai Mooncake 上海月饼(芝士香)


Shape it like egg !

Cheesy Shanghai Mooncake 上海月饼(芝士香)


Two shapes i made- Egg shape is with lotus paste filling, round shape is added egg yolk

Cheesy Shanghai Mooncake 上海月饼(芝士香)


I highly recommend you to try out this recipe, very good indeed, buttery, creamy, cheesy and melt-in-mouth skin!! very difficult to describe the taste actually, one word " Tasty "! if say in Chinese, then i would say 咸香!

Cheesy Shanghai Mooncake 上海月饼(芝士香)




Cheesy Shanghai Mooncake 上海月饼(芝士香)
*makes 8pcs

Cheesy Shanghai Mooncake 上海月饼(芝士香)120g Planta margarine
40g caster sugar
1 and 1/2tbsp evaporated milk
2tbsp Parmesan cheese powder
1tbsp corn flour
180g cake flour

245g Lotus paste (low sugar)
Some melon seeds
-combine together and roll to ball weighted 45 each

Egg wash-1 egg yolk+1tbsp water+1tbsp milk

Method
1. Beat margarine, sugar and milk till creamy.
2. Add in cheese powder, corn flour and cake flour, combine to form a soft dough.
3. Cover with cling wrap and chill in the fridge for 30mins.
4. Take dough out from fridge and knead dough to smooth. Divide dough into 8 round balls weighted 45g.
5. Flatten dough with your palm and wrap up the lotus paste filling into it and shaping it like an egg shape then place on baking tray.
6. Bake at pre-heated oven at 180c for 10mins.
7. Remove from oven and leave it slight cool then lightly brush the surface with egg wash and decorate top with melon seeds or cheese powder or poppy seeds.
8. Continue bake at pre-heated oven at 180c for 20mins.
9. Leave to cool and store in air-tight container.

• If add one egg yolk, reduce lotus paste to 35g each



Cheesy Shanghai Mooncake 上海月饼(芝士香)





This traditional mooncake was made using my new dragon imprint wooden mould that i just bought yesterday, can you spot the drogon head?

dragon imprint mooncakes



I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking




I would like to take this opportunity to wishing all a Happy Mid-Autumn festival !! 
 

40 comments:

Joelyn said...

i am the first!

Joelyn said...

now give a comment....
emmm...looks so yellow and more kuning , the taste cos YUM YUM lah....
i make all the moon cake is for relatives too:)

eileenlee said...

seems like u missed out jelly mooncake le...maybe keep some great job for next year ya...

wishing u a happy mid-autumn festival

Mel said...

Yes, you have been very hardworking lately baking up different types of mooncakes! Wishing you and your family Happy Mooncake Festiva

鲸鱼蓝蓝蓝 said...

我今年也是很RAJIN下
做了好多
有些都没POST上来^^
感谢你把RECIPE翻译成英文:P

Three-Cookies said...

Very creative and unique to include cheese. Happy Mid-Autumn festival

neyeeloh said...

I've never tried cheesy version before, next year... may be next year... ^_^

Anncoo said...

Very nice golden colour and cheesy too! Yummy!

CaThY said...

lovely & yummy little mooncakes =)

kitchen flavours said...

You are really rajin! Your mooncakes look fabulous, have not tried the cheesy ones before, sounds delicious!
Thank you for stopping by my garden, it's nice to see you. Hope your plants grow well and healthy! Have a great weekend!

Belly Good Cooking said...

Yeah, so rajin lah u. If for me, one type also very rewarding already, haha.

I like shanghai mooncake the most because of the buttery skin I think. :)) As for the filling, I guess all types are the same.

Shu Han said...

you really are crazy, doing so many different types of mooncakes! one is already hard enough! so shanghai mooncakes are just traditional mooncakes with cheese added? interesting!

Cheah said...

Never thought of adding cheese powder to this pastry. Looks nice!

Tracy Low said...

很漂亮的上海月饼哦~

Little Corner of Mine said...

So hardworking, made so many mooncakes! Man, I couldn't spot the dragon head!!!

Food, Fun and Life in the Charente said...

Mmmmm each time I see these moon cakes my mouth just waters :) Diane

J.O said...

中秋节快乐(^_−)−☆
新的龙模满美的...
龙的头,就在龙珠前面对吗
不过照片上看是倒翻的

Pushpa said...

Looks simply superb.

Ah Tze said...

I bought lots of salted eggs intend to make 鲸鱼 recipe initially, but I think no time to make it this year. Your creation looks yummy!

Somewhere in Singapore said...

I never make with yolk as i lazy, keke...

Zoe said...

This is a great mooncake recipe! Brilliant!

Spoon and Chopsticks said...

Your mooncake looks great! I have never made these. I should definitely try.


http://spoon-and-chopsticks.blogspot.com

蓝色小厨 said...

I do this afternoon...very nice and taste, my family love this so much!! Happy Moon Cake Festival!!

daphne said...

You are a champion with all the mooncake making! I have never thought of making this at home before! I wish i can take a bite of it now.

Biren @ Roti n Rice said...

Your mooncakes look really beautiful and delicious! No time to make mooncakes this year :(

Angie's Recipes said...

Your mooncakes look so good! I like the cheesy flavour of the dough.

Swee San @ The Sweet Spot said...

wah u really very hardworking make so many types of mooncake lor.. I ddin't even make any this year.. packed all the mooncake moulds in boxes d..

Barefeet In The Kitchen said...

These are all so pretty! I have never tasted anything like it.

divya said...

absolutely irresistible recipe...awesome clicks too..!

Lori said...

So happy to see this post! I read all about mooncakes, but I don't think I've seen one before and have not yet tried one myself. They look so good!

Small Small Baker said...

You made so many types of mooncakes this year! All very good! Happy mid-autumn festival to u and your family!

lena said...

hi, all of your mooncakes were very well made!! the finished appearance of all of them look beautiful! here's wishing you and your family a warm and lovely mooncake festival!!

Mimosa said...

祝你中秋节快乐!

Jessie@小紅紅與大藍藍的小天地 said...

Hi there, like your Shanghainese mooncake. Happy Mid Autumn!
PS: Scheduled to make the spongy banana cake in the next few weeks by using your recipe.Hopefully it will turn out nicely.

delia said...

like your mooncake. can substitute margarine with butter? tq.

Sonia (Nasi Lemak Lover) said...

Delia, yes, you can and it will be more buttery.

Nami | Just One Cookbook said...

You became a mooncake expert Sonia. Happy Mid Autumn!

UK said...

Looking so delicious.. Congratulations on a fabulous website! It’s a great resource. Throwing Knives

cookingvarieties said...

hi sonia, i think you have got the most beautiful looking spiral curry puffs- great photo shoots.

looks very yummy, i like to eat these, one of my favorites- bookmarked here with thanks

Heidi Nails said...

I never make with yolk as i lazy, keke...

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