Shanghai Mooncake Recipe (video instruction)

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 salted egg yolk recipe.

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 (上海月饼)
Shanghai mooncake (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.

Shanghai mooncake

2 Bake sunflower seeds in preheated oven at 160°C for 5 minutes.

Shanghai mooncake

3 Mix and sieve together low protein flour, milk powder and salt.

Shanghai mooncake

4 Combine butter, margarine and icing sugar, beat over medium speed until light and fluffy, about 4 minutes.

Shanghai mooncake

5 Add in egg gradually, beat until well combined, about 2 minutes.

Shanghai mooncake
 

6 Add in sifted flour in 2 batches, mix until well combined.

Shanghai mooncake

7 Wrap the mooncake skin dough with cling wrap, keep refrigerated to rest for 40 minutes.

Shanghai mooncake

8 Add some sunflower seeds to red bean paste, then wrap egg yolk with the red bean paste, shape into ball.

Shanghai mooncake

9 Wrap the paste with mooncake skin dough.

Shanghai mooncake

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.)

Shanghai mooncake

11 Bake again at 180°C for 10 minutes, until golden brown.

Shanghai mooncake

12 Allow the Shanghai mooncake to cool down before serving.

Shanghai mooncake

Related recipe: Taro Salted Egg Yolk Shanghai Mooncake (Cold Butter Version)


Shanghai mooncake

Shanghai Mooncake Recipe

Shanghai mooncakes is a combination of modern shortbread like pastry filled with traditional mooncakes filling, with or without egg yolk.
5 from 3 votes

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Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dessert, Pastry
Cuisine Baking, Chinese
Servings 6 pieces
Calories 506 kcal

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.
    Shanghai mooncake
  • Bake sunflower seeds in preheated oven at 160°C for 5 minutes.
    Shanghai mooncake
  • Mix and sieve together low protein flour, milk powder and salt.
    Shanghai mooncake
  • Combine butter, margarine and icing sugar, beat over medium speed until light and fluffy, about 4 minutes.
    Shanghai mooncake
  • Add in egg gradually, beat until well combined, about 2 minutes.
    Shanghai mooncake
  • Add in sifted flour in 2 batches, mix until well combined.
    Shanghai mooncake
  • Wrap the mooncake skin dough with cling wrap, keep refrigerated to rest for 40 minutes.
    Shanghai mooncake
  • Add some sunflower seeds to red bean paste, then wrap egg yolk with the red bean paste, shape into ball.
    Shanghai mooncake
  • Wrap the paste with mooncake skin dough.
    Shanghai mooncake
  • 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.)
    Shanghai mooncake
  • Bake again at 180°C for 10 minutes, until golden brown.
    Shanghai mooncake
  • Allow the mooncakes to cool down before serving.
    Shanghai mooncake

Video

Notes

Consume within 3 days or keep refrigerated, stay fresh for about 2 weeks in the fridge.

Nutrition (per serving)

Calories: 506kcalCarbohydrates: 65gProtein: 12gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 254mgSodium: 307mgPotassium: 144mgFiber: 2gSugar: 31gVitamin A: 940IUVitamin C: 0.3mgCalcium: 108mgIron: 2mg
Keyword Shanghai mooncake, Shanghai mooncake recipe
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