18 Sep SHANGHAI CHEESE MOONCAKE 上海月饼
With Thermomix®, it is no longer a daunting task to make mooncakes from scratch! We offer you two filling options for this baked mooncake. Surprise your loved ones! Make traditional lotus seeds or red bean filling for the mooncakes – you can control the level of sweetness and use the best ingredients.
Ingredients A (Option : White Lotus Seed Paste):
- 200g White Lotus Seeds, soaked for 1 hour, then remove the green embryo
- 300g Water
- 105g Sugar
- 155g Peanut Oil
- 20g Maltose
Ingredients A (Option : Red Bean Paste):
- 300g red bean (soaked overnight)
- 200g of sugar
- 1200g water
- 50g maltose
- 80g oil
Ingredients B (Shanghai Cheese Mooncake Skin):
Ingredients Group 1:
- 120g butter
- 40g cream cheese
- 70g icing sugar
- ¹/2 pc egg
- ½ tsp vanilla essence
Ingredient Group 2:
- 200g plain flour
- 40g custard powder
- 30g milk powder
For White Lotus Seed Paste,
- cook the white lotus seed, 15 mins/ 100oC/ Speed 1
- Add sugar, blend 1 min/Speed 6.
- Add 100g peanut oil and cook 15 mins/ 100oC/ Speed 3
- Add remaining 50g of peanut oil and cook 15 mins/ 100oC/Speed 3
- Add maltose in during the last 5 minutes. Set aside once it’s done.
For the Red Bean Paste
- Put the soaked red bean into simmering basket.
- Pour the water into mixing bowl
- Cook 60 min / 120oC / Speed 3
- Drain out the water and reserve 100g of red bean water
- Add in cooked red bean, sugar and the 100g water set aside earlier
- Blend the cooked beans, sugar and water mixture for 1 minute / speed 8
- Cook for another 15 minutes / 100oC / speed 4
- While cooking, add the maltose then slowly the oil through the lid hole
For Shanghai Cheese Mooncake Skin,
- Preheat oven at 160oC
- Place ingredient 1 from ingredient B into TM Bowl and mix, 30s/ Speed 4.
- Add in ingredients 2 from ingredient B and mix, 30sec/ Speed 4
- Divide into dough into 35g each, and wrap it with 65g of white lotus seed paste. (If you’re adding egg yolk, wrap with 50g of paste instead.)
- Brush a thin layer of water and drizzle some sesame seeds over the top of each mooncake
- Bake at 160oC for 15 minutes
- Remove the tray to apply egg wash (milk and egg mixture).
- Bake for another 10 minutes (or until the top is nicely browned)
- Serve hot
Tip : As the mooncakes contain no preservatives, they are best eaten within 2 days or stored in the fridge and reheat gently in the oven prior to serving.