Shanghai Mooncake

Butterskin Mooncake Recipe (improved version) 100g butter 100g shortening 40g custard powder 100g Icing Sugar 400g Flour (i use rose flour) 2 eggs (lightly beaten) Egg wash (egg yolk + some water) Method 1. Use rubbing method. Rub shortening n margarine 2. Mix in all dry ingredients with finger, until form snowflakes 3. Add in beaten eggs 4. Glaze with egg wash and bake at preheated 180C for 20 min Notes Dough ~ 50g, Lotus filling 100g Shanghai Mooncake skin, just add 1 tsp of baking powder Dough ~ 60g, Lotus filling 60g

recipe from No Frills Recipe 300g plain flour (I use Rose Flour) 40g custard powder 1 tsp baking powder 80g icing sugar 75g sorteneing 75g margarine 1 eggs (lightly beaten) Method 1. Use rubbing method. Rube shortening n margarine 2. Mix in all dry ingredients with finger, until form snowflakes 3. Add in eggs 4. Do not knead the dough. Just combine lightly to form a soft dough 5. Let it rest for 30 min. Covered with damp cloth 6. Brush with egg wash (egg yolk + water) 7. Bake at 180 C 15-20 min Note This time, the dough is a little on dry side. I need to use a little margarine to shape it Nonetheless they taste great. Perhaps I should go with 1 1/2 egg?

Mooncakes by Alan Ooi (makes 14 mooncake dough 50g, filling 60g) 280g plain flour (I use 1/2 pau flour and 1/2 plain flour) 50g milk powder 25g custard powder 1 tsp baking powder (reduced from 1.5 Tbs) 100g icing sugar 100g shortening 50g margarine 2 eggs (lightly beaten) Method 1. Use rubbing method. Rube shortening n margarine 2. Mix in all dry ingredients with finger, until form snowflakes 3. Add in beaten eggs 4. Glaze with egg wash and bake at preheated 180C for 20 min Note * I found my dough is little soft and dry. Thus I leave it to chill in fridge for 10 minutes. * The taste for this skin is very yummy. My only complaint was the bottom of the mooncake get burn