The biscuit crust of this salted egg yolk Shanghai mooncake recipe is made only with butter, no margarine is added. To make biscuit crust only with butter, you need to use cold butter so that the crust is not oily.

This salted egg yolk shanghai mooncake uses the cold butter method, check out our normal version shanghai mooncake recipe.

Shanghai Mooncake

The Shanghainese have their own version of mooncakes, which are smaller than Cantonese ones, but they are equally delicious.

Shanghai mooncake is a traditional pastry round in shape that is made with lotus seed paste, nuts, and other fillings. It is one of the most popular desserts in China and has been produced for over 300 years commonly eaten during the Mid-Autumn Festival. Salted egg yolk is commonly added to make salted egg yolk shanghai mooncake.

CHINESE VERSION: 芋泥咸蛋黄上海月饼 (冷牛油版)

Salted egg yolk Shanghai Mooncake (Cold Butter Version)
 

Taro Salted Egg Yolk Shanghai Mooncake (Cold Butter Version) | MyKitchen101en

Yields: 6 pcs (135 g each)

Ingredients:

Ingredients for taro paste filling: (Yields: about 320 g)

  • 300 g taro (diced)
  • 3-4 pcs pandan leaves
  • 90 g plain water
  • ⅛ tsp fine salt
  • 110 g fine sugar
  • 22 g vegetable oil

Other ingredients for filling:

Ingredients for mooncake biscuit crust: (Yields: about 410 g)

  • 175 g plain flour
  • 25 g cornstarch
  • 30 g milk powder
  • 35 g icing sugar
  • ¼ tsp fine salt
  • 115 g cold butter (salted, diced)
  • 30 g egg (lightly beaten)

Other ingredients:

  • 1 egg yolk + 1 tsp of water (for egg wash)
  • adequate black sesame seeds

Instructions:

For filling:

1 Steam taro with pandan leaves for 30 minutes until very soft.

Taro Single Yolk Shanghai Mooncake (Cold Butter Version)
 

2 Combine water, salt and sugar, add in steamed taro, blend until smooth. Sieve into a non-stick pan. Add in cooking oil, mix well.

Taro Single Yolk Shanghai Mooncake (Cold Butter Version)

3 Cook over medium heat for about 8 minutes, then reduce to medium-low heat and cook for another 8-9 minutes, until it reaches the consistency as shown in the video. Set aside to cool. (Reminder: The heat for different cookers is different, the cooking time is just for reference.)

Taro Single Yolk Shanghai Mooncake (Cold Butter Version)
 

4 Steam salted egg yolks for 5 minutes. Set aside to cool.

Taro Single Yolk Shanghai Mooncake (Cold Butter Version)

5 Prepare 6 portions of taro paste filling (50 g each). Shape taro paste into a bowl, fill with egg yolk, and wrap the egg yolk fully with the paste. Press until firm, then shape gently into a ball.

Taro Single Yolk Shanghai Mooncake (Cold Butter Version)
Taro Single Yolk Shanghai Mooncake (Cold Butter Version)

For mooncake biscuit crust:

1 Combine plain flour, cornstarch, milk powder, and icing sugar, and sift through. Add in salt, and mix well. Add in cold butter, and rub the butter into the flour mixture. Add in egg, and mix until combined.

Taro Single Yolk Shanghai Mooncake (Cold Butter Version)

2 Divide biscuit crust dough into 6 portions (68 g each).

Taro Single Yolk Shanghai Mooncake (Cold Butter Version)

Making Shanghai Mooncakes:

1 Flatten biscuit crust dough into a round shape with a plate, put filling at the center, and wrap filling fully with dough.

Taro Single Yolk Shanghai Mooncake (Cold Butter Version)

2 Arrange in a baking tray lined with non-stick baking paper, and bake in preheated oven at 180°C/355°F for 20 minutes.

Taro Single Yolk Shanghai Mooncake (Cold Butter Version)

3 For the egg wash: Mix egg yolk with 1 tsp of water, sieve through.

Taro Single Yolk Shanghai Mooncake (Cold Butter Version)

4 After baking for 20 minutes, brush the surface with egg wash and top with some black sesame seeds. (Reminder: Keep the oven preheated at 180°C/355°F.)

Taro Single Yolk Shanghai Mooncake (Cold Butter Version)

5 Turn the baking tray and bake again at 180°C/355°F for 5 minutes.

Taro Single Yolk Shanghai Mooncake (Cold Butter Version)

6 Set aside to cool completely before serving. (For storage: Put in a container with a lid and freeze for later consumption. Reheat the frozen salted egg yolk shanghai mooncake by baking at 150°C for 10 minutes and allow it to cool before serving.)

Taro Single Yolk Shanghai Mooncake (Cold Butter Version)

Salted egg yolk Shanghai Mooncake (Cold Butter Version)

Taro Salted Egg Yolk Shanghai Mooncake (Cold Butter Version)

The biscuit crust of this Shanghai mooncake recipe is made only with butter, no margarine is added.
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Prep Time 1 hr 15 mins
Cook Time 1 hr
Total Time 2 hrs 15 mins
Course Midautumn
Cuisine Chinese
Servings 6 pieces
Calories 459 kcal

Ingredients
 
 

  • 300 g taro diced
  • 3-4 pcs pandan leaves
  • 90 g plain water
  • tsp fine salt
  • 110 g fine sugar
  • 22 g vegetable oil
  • 6 pcs salted egg yolk 17 g each, rinsed

For mooncake biscuit crust: (Yields: about 410 g)

  • 175 g plain flour
  • 25 g cornstarch
  • 30 g milk powder
  • 35 g icing sugar
  • ¼ tsp fine salt
  • 115 g cold butter salted, diced
  • 30 g egg lightly beaten

Other ingredient:

  • 1 egg yolk + 1 tsp water (for egg wash)
  • adequate black sesame seeds

Instructions
 

For filling:

  • Steam taro with pandan leaves for 30 minutes until very soft.
    Taro Single Yolk Shanghai Mooncake (Cold Butter Version)
  • Combine water, salt and sugar, add in steamed taro, blend until smooth. Sieve into a non-stick pan. Add in cooking oil, mix well.
    Taro Single Yolk Shanghai Mooncake (Cold Butter Version)
  • Cook over medium heat for about 8 minutes, then reduce to medium-low heat and cook for another 8-9 minutes, until it reaches the consistency as shown in the video. Set aside to cool. (Reminder: The heat for different cooker is different, the cooking time is just for reference.)
    Taro Single Yolk Shanghai Mooncake (Cold Butter Version)
  • Steam salted egg yolks for 5 minutes. Set aside to cool.
    Taro Single Yolk Shanghai Mooncake (Cold Butter Version)
  • Prepare 6 portions of taro paste filling (50 g each). Shape taro paste into a bowl, fill with egg yolk, wrap the egg yolk fully with the paste. Press until firm, then shape gently into a ball.
    Taro Single Yolk Shanghai Mooncake (Cold Butter Version)

For mooncake biscuit crust:

  • Combine plain flour, cornstarch, milk powder and icing sugar, sift through. Add in salt, mix well. Add in cold butter, rub butter into flour mixture. Add in egg, mix until combined.
    Taro Single Yolk Shanghai Mooncake (Cold Butter Version)
  • Divide biscuit crust dough into 6 portions (68 g each).
    Taro Single Yolk Shanghai Mooncake (Cold Butter Version)

Making Shanghai Mooncakes:

  • Flatten biscuit crust dough into round shape with a plate, put filling at the center, wrap filling fully with dough.
    Taro Single Yolk Shanghai Mooncake (Cold Butter Version)
  • Arrange in baking tray lined with non-stick baking paper, bake in preheated oven at 180°C/355°F for 20 minutes.
    Taro Single Yolk Shanghai Mooncake (Cold Butter Version)
  • For egg wash: Mix egg yolk with 1 tsp of water, sieve through.
    Taro Single Yolk Shanghai Mooncake (Cold Butter Version)
  • After baking for 20 minutes, brush the surface with egg wash and top with some black sesame seeds. (Reminder: Keep the oven preheated at 180°C/355°F.)
    Taro Single Yolk Shanghai Mooncake (Cold Butter Version)
  • Turn the baking tray, bake again at 180°C/355°F for 5 minutes.
    Taro Single Yolk Shanghai Mooncake (Cold Butter Version)
  • Set aside to cool completely before serving. (For storage: Put in container with lid and freeze for later consumption. Reheat the freeze mooncake by baking at 150°C for 10 minutes and allow it to cool before serving.)
    Taro Single Yolk Shanghai Mooncake (Cold Butter Version)

Video

Notes

This recipe yields 6 pieces of mooncake (135 g each). 
The nutritional value for reference is for 1 piece of mooncake. 
 
 
 

Nutrition (per serving)

Calories: 459kcalCarbohydrates: 67gProtein: 7gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 96mgSodium: 311mgPotassium: 444mgFiber: 3gSugar: 21gVitamin A: 596IUVitamin C: 2mgCalcium: 99mgIron: 2mg
Keyword salted egg yolk shanghai mooncake, Shanghai mooncake, Shanghai mooncake recipe
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