|Cook Time||Passive Time|
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).
Make sure the mooncakes are cooled before applying egg wash so as to get an even colour.
Leave the mooncakes to cool completely and store in airtight container.
If the mooncakes are dry enough after baking, it can be kept up to weeks in an air-tight container.