Cheesy Shanghai Mooncake 芝士上海月饼

I had made Shanghai Mooncake before but recently saw many bakers made Cheesy Shanghai Mooncake with pork floss and salted egg yolk to celebrate the Mooncake Festival which is due in 2 weeks time.  This recipe was very popular many years ago but I have yet to make this and add on to my mooncake portfolio.  So out of curiosity and wonder how the taste will be like, I tried out a small portion with some adjustments on the recipe, as it is easy to assemble. To my surprise this Cheesy Shanghai Mooncake has the combination of not so sweet and savoury taste, with a little cheesy and a slight hint of salted egg aroma.  I like it that the pork floss added into the lotus paste helps to bring up the taste to a higher level. The flavours are well balanced with the crusty, buttery pastry just freshly baked and the mooncake is just delicious. Just take note that the pastry will soften the next day but still tastes good. By the way if you don’t like the cheesy smell, just omit it or add more if you wish.

芝士上海月饼

中秋节快要到了！这食谱其实已经疯传好几年了，最近看到很多网友又开始做了这款月饼，看起来很好吃。那我我也来试试看吧！做法的确很简单（食谱有稍微调整过）。刚烤出来的时候月饼皮酥酥的，加了芝粉非常的香。馅料也很丰富，除了莲蓉，咸蛋黄还加了肉松，真的是太好吃啦！

做法：

1. 稍微冲洗咸蛋黄然后放在碟子上，放上1/2汤匙花雕酒，大火蒸5分钟待凉。
2. 莲蓉分成7等份，1份莲蓉+咸蛋黄=60克。
3. 将少许肉松撒在莲蓉上，咸蛋黄也放上，然后包成一粒圆球，备用。
4. 牛油，牛奶和糖粉打至泛白松发。倒入粉料，搅拌成软面团即可。用保鲜膜包好，放进冰箱冷藏30分钟
5. 取出面团再肉匀分成7等份 （50克）包入馅料，搓成圆形状。放在烤盘上，底部铺纸。
6. 送进预热烤箱摄氏180度烤10分钟，取出待凉5分钟；刷上蛋黄液，撒上少许肉松和黑白芝麻。再放进烤箱烤约13-15分钟至金黄色即可。**看到皮开始有一点裂痕就要马上出去**

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