Kluang Mooncake

Another tasty mooncake here.  Just be sure to slice after it is completely cooled as the crust is soft, which may be separated easily when it is still hot.

Recipe from The Little Space 
Ingredients (with modifications)
250g butter ( room temperature)
60g icing sugar
2 egg yolks
320g all-purpose flour
1 tsp pandan extract (essence)

750g fillings ( I used lotus seed paste)
Cooked salted yolks
some pepitas

Ingredients

I did it this way..

the bottom, seal it up

Methods (slight modifications)
Beat the butter and sugar until light and fluffy.
Add in yolks and pandan extract.
Mix in the flour until soft dough is formed.
Wrap with cling wrap and chill for 30 minutes.

Divide lotus paste into 150g each and 125g each for the chilled dough.
Take one lotus paste ball, roll it out slightly in oblong shape. Wrap in two yolks, seal in up. Do to the rest of it. Set aside.
Place one pastry dough between cling films, flatten it slightly using your palm, roll it out in oblong shape.  Wrap in the lotus paste filling. Slightly using your hands to make pointy ends. Score some lines on the surface.
Brush with egg wash and bake in preheated oven of 20-25 minutes 180C, or until it turns golden brown.
When it is done, transfer to cool completely on wire rack before slice ( crust is very soft).