Shanghai mooncake 上海月饼

Method for Shanghai Mooncake Pastry Skin:
100g butter
40g icing sugar
170g plain flour
40g corn flour
3 tablespoon milk powder
2 egg yolks
1/2 teaspoon salt

Method:

1. Beat butter till soft and add in icing sugar. Mix well. Then add in flour (plain and corn), salt, and milk powder.
2. Mix the dough with egg yolk. Knead the dough to form a dough. Scale dough at 40g each.
3. Flatten mini dough and wrap in the paste for filling.
4. Roll the surface with the sesame.
5. Glaze the surfaces with egg yolks.
6. Place on lined baking trays and bake in a preheated oven at 170 degree Celsius for 40 minutes.

PS:

1. Can add in some cheese powder into dough, then the cookies will have cheese favor.
2. Can refer my pineapple tart recipe too.

Beat the butter and icing sugar

My Shanghai mooncake and Cantonese style mooncake

Shanghai mooncake have sesame on top