Butter Pastry Mini Mooncake -班兰奶油迷你月饼

It has been a decade since I last made mooncakes. My family has been almost crying that they have forgotten the taste of home-made mooncakes. All my mooncake moulds had been packed and cold-storaged in the store for donkey years. Thankfully, the moulds have not turned mouldy , haha. Until a few days ago, my friend Catherine let us sampled the mooncake she made. After I tasted the mooncake, I couldn't resist at attempting it myself. I wanted to gain back my skill and practice otherwise I will find myself losing touch.

The pastry is very crispy even after a few days later. It is like pineapple tarts. If you like pineapple tarts, I am sure you will like this non-traditional mooncake.

Recipe: (Makes about  45 )

Ingredients:

Pastry:
250g  butter (room temperature)
50g  icing sugar
1 whole egg
1 egg white
420g plain flour
pinch of salt

Method:
1) Cream butter, icing sugar and salt till creamy.
2) Gradually add in egg,  one at a time, mix well after each addition.
3) Fold in flour till a dough is formed. Cover with clingwrap and rest for 1 to 2 hours..
4)  Divide dough  into 17g each. Shape the dough into  balls.
5)  Flatten the dough, put a ball of filling in the centre and seal.  Roll into round, lightly dust with flour , press into mould, dislodge imprinted mooncakes.
6) Bake in the preheated oven at 180 degree C for 10 minutes. Remove from oven and allow  to cool for 10 minutes,  then glaze the surface with egg yolk. Return to oven, continue baking till golden  brown.

Filling:
500g pandan flavoured lotus paste
50g melon seeds
cooked salted egg yolks (optional)

Method: Combine all the ingredients and  shape into  balls of roughly 20g each.