Shanghai mooncakes is a combination of modern shortbread like pastry filled with traditional mooncakes filling, with or without egg yolk. The pastry is similar to Taiwan pineapple tart with rich, crumbly and buttery crust.
Shanghai mooncake aren’t too difficult to make at home. It may seem like an intensive process but nothing beat a lovingly made pastry that’s come fresh from the oven.
- Consume within 3 days or keep refrigerated, stay fresh for about 2 weeks in the fridge.
CHINESE VERSION: 酥皮上海月饼
Shanghai Mooncake | MyKitchen101en
- 165 g low protein flour (cake flour)
- 30 g milk powder
- 1/4 tsp fine salt
- 80 g butter (at room temperature)
- 50 g margarine
- 30 g icing sugar
- 40 g beaten egg
- 360 g red bean paste (divide into 6 portions)
- 6 salted egg yolks
- to taste sunflower seeds
1 Add 2 tbsps of rose wine to egg yolks to remove unpleasant smell (optional), drain, then steam the egg yolks for 5 minutes.
2 Bake sunflower seeds in preheated oven at 160°C for 5 minutes.
3 Mix and sieve together low protein flour, milk powder and salt.
4 Combine butter, margarine and icing sugar, beat over medium speed until light and fluffy, about 4 minutes.
5 Add in egg gradually, beat until well combined, about 2 minutes.
6 Add in sifted flour in 2 batches, mix until well combined.
7 Wrap the mooncake skin dough with cling wrap, keep refrigerated to rest for 40 minutes.
8 Add some sunflower seeds to red bean paste, then wrap egg yolk with the red bean paste, shape into ball.
9 Wrap the paste with mooncake skin dough.
10 Bake in preheated oven at 180°C for 20 minutes, remove from oven and brush the top with egg wash. (For egg wash: Mix together 1 egg yolk and 1 tbsp of milk, sieve through.)
11 Bake again at 180°C for 10 minutes, until golden brown.
12 Allow the mooncakes to cool down before serving.