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Shanghai Mooncakes 上海月饼

by Angie Liew
Shanghai Mooncakes



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Shanghai Mooncakes

Shanghai Mooncakes 上海月饼 : A Mooncake With Buttery Short Crust Pastry

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. 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 mooncake filling which is soft, sweet yet salty from the egg yolks.

Shanghai Mooncakes

These Mooncakes Are So Unbelievably Easy To Make At Home!

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

As always, ENJOY and Happy Mid-Autumn Festival everyone!

Shanghai Mooncakes

Shanghai Mooncakes

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Shanghai Mooncakes 上海月饼

Recipe by Huang Kitchen, Angie Liew
Shanghai mooncake is best known for its short crust pastry. The western style crisp and buttery mooncake crust goes perfectly with the sweet and savoury chinese style lotus paste filling with salted egg yolk.
Prep Time30 mins
Cook Time25 mins
Total Time1 hr 25 mins

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Servings: 5 mooncakes

Equipment

  • 200g Mooncake Mould

Ingredients
 

Mooncake Skin

  • 105 grams margarine, or butter
  • 55 grams icing sugar
  • 2 egg yolks
  • 1 ½ tbsp evaporated milk
  • 220 grams all-purpose flour, sieved
  • 1 ½ tbsp custard powder

Mooncake Filling

  • 500 grams lotus seed paste
  • 25 grams melon seeds, toasted
  • 10 grams white sesame seeds, toasted
  • 5 Salted egg yolks, baked

Egg Wash:

  • 1 egg yolk, lightly beaten

    Instructions
     

    • Prepare ingredients.
      First, have ready all ingredients needed to make these Shanghai mooncakes.
    • Toast melon seeds, bake salted egg yolks.
      To start, bake salted egg yolks in a 175 degree C preheated oven for 10 minutes. Then lightly toast melon seeds. Set them aside to cool before use.

    Prepare Mooncake Skin

    • Make mooncake pastry skin.
      Put margarine and icing sugar in a mixing bowl of a stand mixer. Cream until well combined. Then add in egg yolks, one at a time. Mix to combine well after each addition. Then, mix the batter with evaporated milk.
    • Prepare mooncake pastry skin.
      Slowly add in the sieved flour and mix until a soft dough is formed. Cover with cling wrap and rest the soft dough for 30 minutes.
    • Divide into 5 equal parts.
      After 30 minutes, divide the rested soft dough into 5 equal pieces, 80g each. Meanwhile prepare mooncake filling.

    Prepare Mooncake Filling

    • Prepare mooncake filling.
      First knead toasted melon and sesame seeds into the lotus seed paste 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.

    Assemble mooncakes:

    • Assemble mooncakes.
      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.
    • 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.
    • Egg wash mooncakes.
      Repeat the same with the rest of the wrapped lotus paste balls. Then arrange the mooncakes onto a baking tray. Egg wash lightly on the surface of each mooncake.
    • Bake mooncakes.
      Meanwhile, preheat oven to 190 degree C. 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.
    • Shanghai Mooncakes
      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.
    • Shanghai Mooncakes
      At this point, cut into small wedges and ENJOY!

Enjoy!

Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!

Recipe Video

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).
  • 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.

NUTRITION

Serving: 200g · Calories: 983kcal · Carbohydrates: 109g · Protein: 17g · Fat: 54g · Saturated Fat: 27g · Polyunsaturated Fat: 7g · Monounsaturated Fat: 15g · Cholesterol: 325mg · Sodium: 235mg · Potassium: 648mg · Fiber: 2g · Sugar: 45g · Vitamin A: 1206IU · Vitamin C: 1mg · Calcium: 156mg · Iron: 4mg
Course: Baking, Snacks
Cuisine: Asian, Baking, Chinese
Keyword: Mid Autumn Festival Mooncake, Salted Egg Yolk

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Leave a Comment

If you like this recipe, rate 5 stars




2 comments

Eva September 11, 2021 - 2:41 pm

5 stars
Hi Angie, thank you for the recipe. The mooncake tastes great. The only trouble I had was because I used a 100g mould, I used 40g of pastry dough to wrap 55g of lotus paste and 12g of salted egg yolk. This could have potentially resulted in my mooncake skin cracking? Some had cracks across the top, some were at the sides. I also had trouble with ensuring that the yolk stayed in the centre of the lotus paste when wrapping the dough as I had trouble flattening the dough sufficiently to wrap the paste fully, and was pinching/ spreading the dough too much causing the yolk to shift.

My mooncake also looks unevenly golden with some parts pale. Does it darken over time?

But, I’m eager to perfect it and would appreciate any tips/ advice you have. Thank you!

Reply
Angie Liew September 13, 2021 - 1:04 am

Hi Eva, happy to know you like these Shanghai Mooncakes. If you are using a 100g mould, make sure the dough and the paste inclusive of salted egg yolk is 100g and not more. For the cracking, possible that the temperature is too high as everyone’s oven is different. You can try 180C instead as your mooncake is smaller than mine (200g). To have the egg yolk in the centre, first roll the mooncake paste into a round ball. Then make a depression in the centre and put in the egg yolk. Roll back into a round ball. This should do the job. This Shanghai Mooncakes can darken just a little because of the margarine or butter. But it will not darken like the traditional mooncakes. Hope this helps to clarify. Thanks.

Reply
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