Shanghai mooncake is a combination of modern shortbread-like pastry filled with traditional mooncake filling, with or without egg yolk. The pastry is similar to Taiwan pineapple tart with a rich, crumbly, and buttery crust.
Shanghai mooncake isn’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.
Can’t find salted eggs or want to make it yourself? Check out our recipe for salted egg.
Tips
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 Recipe| MyKitchen101en
Yield: 6 pieces
Ingredients:
- 165 g low protein flour (cake flour)
- 30 g milk powder
- ¼ 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
Instuctions:
1 Add 2 tbsps of rose wine to egg yolks to remove the 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 Shanghai mooncake to cool down before serving.
Related recipe: Taro Salted Egg Yolk Shanghai Mooncake (Cold Butter Version)
Shanghai Mooncake Recipe
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Ingredients
- 165 g low protein flour cake flour
- 30 g milk powder
- ¼ 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
Instructions
- Add 2 tbsps of rose wine to egg yolks to remove the unpleasant smell (optional), drain, then steam the egg yolks for 5 minutes.
- Bake sunflower seeds in preheated oven at 160°C for 5 minutes.
- Mix and sieve together low protein flour, milk powder and salt.
- Combine butter, margarine and icing sugar, beat over medium speed until light and fluffy, about 4 minutes.
- Add in egg gradually, beat until well combined, about 2 minutes.
- Add in sifted flour in 2 batches, mix until well combined.
- Wrap the mooncake skin dough with cling wrap, keep refrigerated to rest for 40 minutes.
- Add some sunflower seeds to red bean paste, then wrap egg yolk with the red bean paste, shape into ball.
- Wrap the paste with mooncake skin dough.
- 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.)
- Bake again at 180°C for 10 minutes, until golden brown.
- Allow the mooncakes to cool down before serving.
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Nutrition (per serving)
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Thank you for sharing. I’ve tried, it turns out good.
how long can this kept after baked?
I will usually leave 1-2 mooncakes at room temperature and consume within 3-5 days, for remaining I will keep refrigerated. Reheat before serving.
How to divide skin and filling, tq
Divide skin dough into 6 equal portions, each filling 60g.
Hi, do u use salted or unsalted butter?
I use salted butter, either one will do.