Shanghai Mooncake

Directions

1. 1
   Pour ingredient (A) into cake mixer and beat till creamery. Scrape bowl and add egg with 2 tbsp of flour (from ingredients C), beat well.
2. 2
   Pour in ingredients (C) with 2 tbsp ground almond into egg mixture and use a rubber spatula roughly mix the mixture together. Texture should looks crumbly with flour on it.
3. 3
   Wrap dough in a plastic bag ~ flatten it and put in freezer for 20 minutes.
4. 4
   Measure 550g lotus paste with one handful of melon seeds into it and knead to smooth. Divide lotus paste into 18 pcs (about 30g each) and roll into a round ball. Cover with a cling wrap and set aside
5. 5
   Take dough out from freezer and knead dough to smooth. Divide dough into 18 round balls.
6. 6
   Flatten dough with a roller pin and wrap up the lotus paste filling into it and shaping it like an egg shape then place on baking tray with baking sheet below.
7. 7
   Lightly brush the surface with beaten egg and add some melon seeds on top.
8. 8
   Bake at preheated oven at 180C for 20 minutes.
9. 9
   Leave Shanghai mooncake to cool and store in an airtight container.