Shanghai Cheesy Taro Mooncakes

With some balance homemade yam paste after baking the Teochew Spiral Yam Mooncake, I trial bake a new recipe which turns out equally tasty! This shortcrust pastry is more simplify then the previous flaky pastry I did :D The pastry is full of buttery flavour and light cheesy taste with the extra grated cheddar cheese garnished on the top and yet it did not taste overwhelming with the yam filling...delicious! This is definitely on my to-do list for the coming mid-autumn festival :)

Recipe source : Mooncakes by Y3K
Ingredient (10 mooncakes)

• 110gm plain flour
• 15gm milk powder
• 10gm custard powder
• 1.5 tsp baking powder
• 35gm icing sugar
• 30gm shortening
• 25gm cold butter
• 30gm beaten egg
• 300gm yam paste
• 15gm toasted melon seeds
• grated cheddar cheese for garnishing
• beaten egg for glazing

Method

1. Combine yam paste and toasted melon seeds together and mix evenly. Divide into 10 equal portions, approx. 30gm each, shape round set aside.
2. Sift flour, milk powder, custard powder, baking powder and icing sugar into a mixing bowl.
3. Add in shortening and butter. Using your fingertips, rub mixture till it resembles breadcrumbs.
4. Add in beaten egg and mix to form a pliable dough. Divide dough into 25gm each. Chill in fridge for 30mins.
5. Roll out each dough slightly and wrap in yam paste. Shape into round and flatten the top slightly. Place on lined baking sheet.
6. Glaze the pastry with beaten egg and top with some grated cheese. 
7. Bake in preheated oven at 180 deg cel for 20 mins or until golden brown.

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