Taiwanese Style Mooncake

                                      They are crispy, can be eaten straight after baked.

Recipe from here
( Pastry 60g each, Filling 90g each)
(Makes 5 pieces)

Ingredients
Unsalted butter  50g ( room temperature)
Icing sugar  40g
Golden syrup  30g
Cake flour  150g
Milk powder  10g
Bicarbonate of Soda  1/4 tsp
2 egg yolks

For egg wash
1/4 tsp syrup with 1 yolk (beaten)


Fillings
Lotus paste ( 450g)
some pepitas

As usual, you flatten the dough slightly between cling wraps,  gently roll into a round shape disk.

you then place one filling in, wrap and seal it up.

place the dough into the mould

using your palm, press it down a bit, ensuring all edges are nicely done too

turn the mould to the opposite side, slowly and gently release the mooncake out of the mould
ready to get baked

done

Methods
Beat in butter, sugar and syrup til light, fluffy and airy mixture.
Add in yolk one at a time, continue to beat until smooth.
Add in the sifted flour, milk powder and soda.  Mix everything into a dough.
Cover with cling wrap and let it rest for 30 minutes.
Divide  pastry dough( 60g each) and fillings(90g each) into balls.
Place one dough between cling wraps, flatten slightly with your palm, roll into a round shape.
Wrap in one filling, seal it up, lay on the baking tray. Do to the rest of the dough.
Bake at preheated oven of 170C for 8 minutes.
Brush with egg wash and let it bake for further 15 minutes, or until golden brown.