Buttery Mooncake Pastry

For the Buttery Mooncake Pastry

Ingredients:
100g unsalted butter, softened at room temperature
30g shortening
90g icing sugar
1 egg, roughly beaten 
220g plain flour
35g custard powder
1/4 tsp baking powder 

For the Egg Wash:
1 egg yolk + 1 tbspn milk, mix well

Method:

1. Using an electric mixer, cream butter, shortening and sugar until light and fluffy. While beating, add beaten egg gradually and beat till well combined.
2. Sift flour, custard powder and baking powder into the butter mixture and mix till incorporated. Using your hand, mix mixture together and combine them to form a dough.
3. Wrap the dough with cling wrap and let it rest in the fridge for at least 1 hour.
4. Divide the custard filling into 20g each and the pastry dough into 30g each. Shape each into balls. Set aside.
5. Using lightly floured hand, flatten a portion of the pastry dough into a round disc. Place a custard ball in the middle of the flattened dough. Enclose the custard filling inside the pastry and roll them into smooth balls.
6. Place each ball into a lightly floured mooncake mould and press it gently until all the edges of the mould are well-filled with the pastry. Unmould and arrange on lined baking tray.
7. Preheat oven to 175C or fan forced 160C. (I preheated mine to 180C)
8. Brush mooncake gently with a thin layer of egg wash and bake for 25 minutes. (At the 22nd minute, I took out the mooncake and apply another thin layer of egg wash, then bake for another 3 minutes.)
9. Allow the mooncakes to cool slightly on the tray for 10 minutes before transferring to a wire rack to cool completely.
10. Allow mooncakes to rest in room temperature before serving. The mooncakes are cookie-like when freshly baked and will develop into moist and tender pastry after subsequent days.

Note:
- The pastry dough should not be too thin or you will not get a cookie-like pastry.
- You can chill the shaped mooncake before baking. Doing this will also help to retain the     

  shape better.
- If not consuming the day it is baked and prefer a crispy crust, you can heat it in the oven at   160C for 5 minutes first.
- Baked Buttery mooncake can keep at room temperature for up to 3 days. Beyond that   

  have to keep in the fridge, for up to 3 weeks. Heat in oven at 100C for 10 minutes to get    

  the crust to be crispy before consuming.