Shanghai Mooncakes 上海月饼

by Angie Liew
Homemade Shanghai Mooncakes

Homemade Shanghai Mooncakes

After making my traditional baked mooncakes and matcha green tea snowskin mooncakes, I tried making these mooncakes, which is my very own Homemade Shanghai Mooncakes (上海月饼). I did not manage to do a posting on how to make these mooncakes before mid-autumn festival but they were such beauties that I just can’t resist and decided to share this post mid-autumn festival mooncake recipe. Perhaps, we can make them again next year. As the saying goes, it’s better late than never.

Homemade Shanghai Mooncakes

These homemade shanghai mooncakes is characterised by its short crust pastry. This crisp and buttery crust of the skin goes very well indeed with the oriental mooncake lotus paste fillings. They are a modern variation compared to the typical traditional mooncakes. This special type of mooncake is perhaps a fusion of English and Chinese cuisine combining a western styled crisp biscuit like pastry with a traditional chinese filling which is soft, sweet yet salty from the egg yolks.

Homemade Shanghai Mooncakes

These homemade Shanghai Mooncakes are very easy to make. In fact, it is SO VERY much easier than making the Traditional Mooncakes so this can be another option if you don’t want to make the traditional ones. Just prepare the dough pastry and fillings. Then assemble them together and bake! And they taste delicious too.

Homemade Shanghai Mooncakes

Homemade Shanghai Mooncakes


Print Recipe
Print Recipe
Shanghai Mooncakes 上海月饼
By Angie Liew of Huang Kitchen
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.
Serving For
5mooncakes
Prep Time
30minutes
Passive Time
30minutes
Cook Time
25minutes
Serving For
5mooncakes
Prep Time
30minutes
Passive Time
30minutes
Cook Time
25minutes
Ingredients
Mooncake skin
Mooncake Fillings
Change Servings?
mooncakes
Change Unit?
Change Servings?
mooncakes
Change Unit?
Instructions
  1. Have ready all ingredients needed to make these Shanghai mooncakes.
    Have ready all ingredients needed to make these Shanghai mooncakes.
    Have ready all ingredients needed to make these Shanghai mooncakes.
    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.
    First, baked salted egg yolks in a 175 degree C preheated oven for 10 minutes. Set aside to cool before use.
    First, baked salted egg yolks in a 175 degree C preheated oven for 10 minutes. Set aside to cool before use.
    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.
    Then, lightly toast melon seeds and set aside to cool.
    Then, lightly toast melon seeds and set aside to cool.
    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.
    Next, prepare the mooncake pastry (skin). Put margarine and icing sugar in a mixing bowl of a stand mixer.
    Next, prepare the mooncake pastry (skin). Put margarine and icing sugar in a mixing bowl of a stand mixer.
    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.
    Cream margarine and icing sugar until well combined.
    Cream margarine and icing sugar until well combined.
    Cream margarine and icing sugar until well combined.
  6. Add in egg yolks, one at a time. Mix to combine well after each addition.
    Add in egg yolks, one at a time. Mix to combine well after each addition.
    Add in egg yolks, one at a time. Mix to combine well after each addition.
    Add in egg yolks, one at a time. Mix to combine well after each addition.
  7. Then, mix the batter with evaporated milk .
    Then, mix the batter with evaporated milk .
    Then, mix the batter with evaporated milk .
    Then, mix the batter with evaporated milk .
  8. Slowly add in the sieved flour.
    Slowly add in the sieved flour.
    Slowly add in the sieved flour.
    Slowly add in the sieved flour.
  9. Mix everything until a soft dough is formed.
    Mix everything until a soft dough is formed.
    Mix everything until a soft dough is formed.
    Mix everything until a soft dough is formed.
  10. Cover with cling wrap and rest the soft dough for 30 minutes.
    Cover with cling wrap and rest the soft dough for 30 minutes.
    Cover with cling wrap and rest the soft dough for 30 minutes.
    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.
    Meanwhile, prepare the fillings for the mooncake. Add the toasted melon seeds into the white lotus paste.
    Meanwhile, prepare the fillings for the mooncake. Add the toasted melon seeds into the white lotus paste.
    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.
    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.
    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.
    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.
    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.
    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.
    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.
    After 30 minutes, divide the rested soft dough into 5 equal pieces, 80g each.
    After 30 minutes, divide the rested soft dough into 5 equal pieces, 80g each.
    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.
    Flatten the soft dough and wrap the lotus paste with egg yolk in it.
    Flatten the soft dough and wrap the lotus paste with egg yolk in it.
    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.
    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.
    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.
    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.
    Dust a little flour on the mooncake mould. Place the stuffed round mooncake into the mould.
    Dust a little flour on the mooncake mould. Place the stuffed round mooncake into the mould.
    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.
    Turn it UPRIGHT on a smooth surface. Then press the plunger down until you feel resistance.
    Turn it UPRIGHT on a smooth surface. Then press the plunger down until you feel resistance.
    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!
    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!
    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!
    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.
    Arrange the mooncakes onto a baking tray.
    Arrange the mooncakes onto a baking tray.
    Arrange the mooncakes onto a baking tray.
  21. Preheat oven to 190 degree C.
    Preheat oven to 190 degree C.
    Preheat oven to 190 degree C.
    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.
    Place the mooncakes into the preheated oven to bake for 20 to 25 minutes, or until golden brown in colour.
    Place the mooncakes into the preheated oven to bake for 20 to 25 minutes, or until golden brown in colour.
    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.
    Remove from oven and transfer the baked mooncakes to cool completely on wire rack.
    Remove from oven and transfer the baked mooncakes to cool completely on wire rack.
    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.
    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.
    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.
    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!
    At this point, cut into small wedges and ENJOY!
    At this point, cut into small wedges and ENJOY!
    At this point, cut into small wedges and ENJOY!
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.

Save This Recipe
BigOven - Save recipe or add to grocery list
to Big Oven
to Food Fanatic
BigOven - Save recipe or add to grocery list
to Big Oven
to Food Fanatic

Leave a Comment

You may also like these recipes

Do NOT follow this link or you will be banned from the site!