More info from here) These are the four most popular mooncake selling shops in Kluang. And the origin creation of the famous rugby shape mooncake is actually came from Yuen Fatt Biscuit. According to my sister-in-law whom is staying in Kluang, she has difficulty buying Yuen Fatt mooncakes every year cause of the long queue & mostly are fully booked. Their mooncakes sold out within hours daily, also meaning that they don't keep the pastry overnight. Same to the other three shops as well ! So far, I've tried the mooncake from Nam Yik. Gosh, it was indeed delicious especially their red bean mooncake. Its fresh, soft & fragrant. Long queue as well ! Guess, I have to push myself to make Yuen Fatt mooncakes right in my kitchen. And I did.
Ingredients for Shanghai crust dough :
250gm butter, at room temperature
60gm icing sugar
2 egg yolks
320gm all purpose flour
1 tspn pandanus concentrate extract
*Dou yong fillings : 750gm (mung bean fillings)
(1) cream butter & icing sugar till fluffy then add in egg yolk & pandanus extract and continued stirring by adding in the flour till soft dough is formed.
(2) wrap dough with plastic sheet then keep refrigerated for 30 minutes or till set.
(3) meanwhile, divide dou yong fillings into 5 portions about 150gm each and roll them into oblong shape with both sharp end then set aside.
(4) now, bring crust dough onto working table and divide into 5 portions as well, roughly 125gm each.
(5) by using a plastic sheet, flatten dough between the sheet and place in dou yong fillings.
(8) draw the surface with a fork to produce the mark, then brush on egg glazing and finally bake at preheated oven 180'C for about 20-25 minutes or till the top nicely brown.