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Shanghai Mooncakes 上海月饼
These baked Homemade Shanghai Mooncakes have a crisp biscuit like pastry which is crumbly and buttery with a soft and sweet lotus paste filling and savoury taste from salted egg yolk.
    Servings Prep Time
    5mooncakes 30minutes
    Cook Time Passive Time
    25minutes 30minutes
    Servings Prep Time
    5mooncakes 30minutes
    Cook Time Passive Time
    25minutes 30minutes
    Mooncake skin
    Mooncake Fillings
    1. Have ready all ingredients needed to make these Shanghai mooncakes.
    2. First, baked salted egg yolks in a 175 degree C preheated oven for 10 minutes. Set aside to cool before use.
    3. Then, lightly toast melon seeds and set aside to cool.
    4. Next, prepare the mooncake pastry (skin). Put margarine and icing sugar in a mixing bowl of a stand mixer.
    5. Cream margarine and icing sugar until well combined.
    6. Add in egg yolks, one at a time. Mix to combine well after each addition.
    7. Then, mix the batter with evaporated milk .
    8. Slowly add in the sieved flour.
    9. Mix everything until a soft dough is formed.
    10. Cover with cling wrap and rest the soft dough for 30 minutes.
    11. Meanwhile, prepare the fillings for the mooncake. Add the toasted melon seeds into the white lotus paste.
    12. Knead to combine the melon seeds into the paste. Then, form the lotus paste into a log and divide into 5 equal pieces, 105g each.
    13. Wrap each piece of lotus paste with one egg yolk (15g) and form into balls. You should have 5 lotus paste balls, each weighing 120g.
    14. After 30 minutes, divide the rested soft dough into 5 equal pieces, 80g each.
    15. Flatten the soft dough and wrap the lotus paste with egg yolk in it.
    16. 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.
    17. Dust a little flour on the mooncake mould. Place the stuffed round mooncake into the mould.
    18. Turn it UPRIGHT on a smooth surface. Then press the plunger down until you feel resistance.
    19. Lift the mooncake mould off the surface and use the plunger to push the mooncake out. Repeat the same with the rest of the wrapped lotus paste balls. And you’re done!
    20. Arrange the mooncakes onto a baking tray.
    21. Preheat oven to 190 degree C.
    22. Place the mooncakes into the preheated oven to bake for 20 to 25 minutes, or until golden brown in colour.
    23. Remove from oven and transfer the baked mooncakes to cool completely on wire rack.
    24. 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.
    25. At this point, cut into small wedges and ENJOY!
    Recipe Notes

    It is best to serve these shanghai mooncakes 2 to 3 days after they are baked to allow the skin to turn soft and oil released to the surface (not dry).

    Leave the mooncakes to cool completely and store in airtight container.

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