Walnut Mooncakes

Walnut Mooncake

Ingredients

360 gm of plain flour
25 gm Custard Powder
1/2 tsp Sodium Bicarbonate
50 gm icing sugar
50 gm Crisco shortening
220 gm butter (salted)
1/2 tsp vanilla flavour
1/2 tsp Ammonium Bicarbonate
1 egg
Walnuts for decoration

Filling

1 kg Lotus Paste
200-250 gm Walnut (toasted and chop)

Methods

1. Cream sugar, shortening, butter, vanilla flavour and ammonium together until slightly white. (slow speed first then change to high speed)
2. Gradually add in egg.
3. Lastly add in sifted flour, custard powder and sodium bicarbonate to knead into a dough. (don’t mix too long) Leave dough in fridge overnight or for a few days.
4. Take out dough from fridge and divide into portions of 30 gm each.
5. Divide fillings into about 40 gm each.
6. Wrap fillings into dough and decorate with walnut. Apply egg wash and bake at 160ºC for 10 mins. Take it out and leave it for about 10 mins and apply egg wash again. Bake for another 15 mins.