Shanghai Cheesy Mooncake

This is quite a quick and easy mooncake to bake, very tasty too.
Once it is baked, it can be eaten right away.

Recipe and inspiration from here and here
(Makes 8 pieces)

Ingredients (Pastry)
 (A)
Planta  120g ( I used Proactive Margarine)
Castor sugar  40g
Milk  1 tbsp + 1/2 tsp  ( I use 3 tbsp milk powder dissolved in 1tbsp + 1/2 tsp hot water and cooled for use).

(B)
Chesse powder  1tsp + + ( I used Parmesan 3 tsp)
Cake flour  180g
Corn flour  1 tbsp



Fillings dough   50g each (I used lotus paste)
Pastry dough  44g each
4 salted cooked yolks ( mixes with 1 tbsp rose flavoured wine, dry it with paper towel, cut into halves)

Decorate top with sesame seeds
Egg wash

Methods (slight alteration)
Using your Mixer, beat (A) till light, fluffy and airy mixture. Add in (B), mix to a soft dough.
Wrap it with cling wrap and chill the dough for 20 minutes.
Divide pastry dough into 44g each ( I had 8 pieces), roll into ball shapes.  Also divide fillings into 50g each (8 pieces), wrap in your yolk if you like, then roll them into balls.
Next, take one pastry dough, place it between cling wraps, flatten slightly with your palm, roll into a disk gently.
Wrap one filling in, seal it up.  Lay it in the baking tray. Do the same to the rest.
Bake in preheated oven of 180C, for about 30 minutes.
After 10 minutes baking, brush with egg wash and sprinkle some sesame seeds, further bake for  20 minutes, or until it turns golden brown.