Shanghai Mooncakes 上海月饼

10 INGREDIENTS • 14 STEPS • 1HR 30MINS

Shanghai Mooncakes 上海月饼

Shanghai mooncake is characterised by its short crust pastry. The crisp and buttery crust of the skin goes very well indeed with the oriental mooncake lotus paste fillings. A modern variation compared to the typical traditional mooncakes: these mooncakes combine a western style crisp biscuit like pastry with a traditional chinese filling which is soft, sweet yet salty from the egg yolks.
Love This Recipe?
Shanghai mooncake is characterised by its short crust pastry. The crisp and buttery crust of the skin goes very well indeed with the oriental mooncake lotus paste fillings. A modern variation compared to the typical traditional mooncakes: these mooncakes combine a western style crisp biscuit like pastry with a traditional chinese filling which is soft, sweet yet salty from the egg yolks.
author_avatar
Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/

1HR 30MINS

Total Time

Ingredients

Servings
4
us / metric
Margarine
1/2 cup
Margarine
Powdered Confectioners Sugar
1/2 cup
Powdered Confectioners Sugar
Egg
3
Eggs, separated
Evaporated Milk
1 1/2 Tbsp
Evaporated Milk
All-Purpose Flour
1 3/4 cups
All-Purpose Flour
Custard Powder
1 1/2 Tbsp
Custard Powder
Lotus Seed Paste
1 1/2 cups
Lotus Seed Paste
Melon Seeds
3 2/3 Tbsp
Melon Seeds
White Sesame Seeds
2 tsp
White Sesame Seeds
Salted Duck Egg
5
Salted Duck Eggs

Nutrition Per Serving

VIEW ALL
Calories
922
Fat
35.6 g
Protein
32.1 g
Carbs
123.3 g
Love This Recipe?
author_avatar
Huang Kitchen
Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
http://www.huangkitchen.com/

Cooking Instructions

Hide images
step 1
Crack the Salted Duck Eggs (5) and remove the egg white part. Gently rinse each yolk under the water to completely remove all the white.
step 2
Prepare all ingredients needed to make these Shanghai mooncakes.
step 2 Prepare all ingredients needed to make these Shanghai mooncakes.
step 3
Preheat oven to 180 degrees C (350 degrees F).
step 4
Bake Salted Duck Egg Yolks for 10 minutes. Then lightly toast Melon Seeds (3 2/3 Tbsp). Set them aside to cool before use.
step 4 Bake Salted Duck Egg Yolks for 10 minutes. Then lightly toast Melon Seeds (3 2/3 Tbsp). Set them aside to cool before use.
step 5
Put Margarine (1/2 cup) and Powdered Confectioners Sugar (1/2 cup) in a mixing bowl of a stand mixer. Cream until well combined. Then add in the Eggs (3) Yolks one at a time. Mix to combine well after each addition. Then, mix the batter with Evaporated Milk (1 1/2 Tbsp).
step 5 Put Margarine (1/2 cup) and Powdered Confectioners Sugar (1/2 cup) in a mixing bowl of a stand mixer. Cream until well combined. Then add in the Eggs (3) Yolks one at a time. Mix to combine well after each addition. Then, mix the batter with Evaporated Milk (1 1/2 Tbsp).
step 6
Slowly add in the sieved All-Purpose Flour (1 3/4 cups) and Custard Powder (1 1/2 Tbsp) until a soft dough is formed. Cover with cling wrap and rest the soft dough for 30 minutes.
step 6 Slowly add in the sieved All-Purpose Flour (1 3/4 cups) and Custard Powder (1 1/2 Tbsp) until a soft dough is formed. Cover with cling wrap and rest the soft dough for 30 minutes.
step 7
After 30 minutes, divide the rested soft dough into 5 equal pieces, 80g each. Meanwhile prepare mooncake filling.
step 7 After 30 minutes, divide the rested soft dough into 5 equal pieces, 80g each. Meanwhile prepare mooncake filling.
step 8
First knead toasted melon and White Sesame Seeds (2 tsp) into the Lotus Seed Paste (1 1/2 cups) till well combined. Then, form the lotus paste into a log and divide into 5 equal pieces, 105g each. Wrap each piece of lotus paste with one egg yolk (15g) and form into ball. You should have 5 lotus paste balls, each weighing 120g.
step 8 First knead toasted melon and White Sesame Seeds (2 tsp) into the Lotus Seed Paste (1 1/2 cups) till well combined. Then, form the lotus paste into a log and divide into 5 equal pieces, 105g each. Wrap each piece of lotus paste with one egg yolk (15g) and form into ball. You should have 5 lotus paste balls, each weighing 120g.
step 9
To assemble the mooncakes, first flatten the soft pastry dough and wrap around the lotus paste ball. Gently push, press and squeeze the dough, holding the ball securely in your palm, until the dough skin gradually covers the lotus paste ball. Roll into a ball. Repeat this step to finish the remaining dough skin and lotus paste balls.
step 9 To assemble the mooncakes, first flatten the soft pastry dough and wrap around the lotus paste ball. Gently push, press and squeeze the dough, holding the ball securely in your palm, until the dough skin gradually covers the lotus paste ball. Roll into a ball. Repeat this step to finish the remaining dough skin and lotus paste balls.
step 10
Next, mould the mooncake. Dust a little flour on the mooncake mould. Place the stuffed round mooncake into the mould. Turn it UPRIGHT on a smooth surface. Then press the plunger down until you feel resistance. Lift the mooncake mould off the surface and use the plunger to push the mooncake out.
step 10 Next, mould the mooncake. Dust a little flour on the mooncake mould. Place the stuffed round mooncake into the mould. Turn it UPRIGHT on a smooth surface. Then press the plunger down until you feel resistance. Lift the mooncake mould off the surface and use the plunger to push the mooncake out.
step 11
Repeat the same with the rest of the wrapped lotus paste balls. Then arrange the mooncakes onto a baking tray. Lightly wash with Egg (1) on the surface of each mooncake.
step 11 Repeat the same with the rest of the wrapped lotus paste balls. Then arrange the mooncakes onto a baking tray. Lightly wash with Egg (1) on the surface of each mooncake.
step 12
Meanwhile, preheat oven to 190 degree C (375 degrees F). Place mooncakes into the preheated oven to bake for 20 to 25 minutes, or until golden brown in colour. Then remove and transfer the baked mooncakes to cool completely on wire rack.
step 12 Meanwhile, preheat oven to 190 degree C (375 degrees F). Place mooncakes into the preheated oven to bake for 20 to 25 minutes, or until golden brown in colour. Then remove and transfer the baked mooncakes to cool completely on wire rack.
step 13
These mooncakes are best served after 2 to 3 days to allow the pastry to absorb some oil from the filling. Hence the skin will turn soft and has a crisp but crumbly texture.
step 13 These mooncakes are best served after 2 to 3 days to allow the pastry to absorb some oil from the filling. Hence the skin will turn soft and has a crisp but crumbly texture.
step 14
At this point, cut into small wedges and enjoy!
step 14 At this point, cut into small wedges and enjoy!

Tags

Snack
Shellfish-Free
Chinese
Dessert
Vegetarian
top