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
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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.
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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
Shanghai mooncakes is a combination of modern shortbread like pastry filled with traditional mooncakes filling, with or without egg yolk.
- 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
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.
Consume within 3 days or keep refrigerated, stay fresh for about 2 weeks in the fridge.
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.