Shanghai Mooncake Recipe
Shanghai mooncakes is a combination of modern shortbread like pastry filled with traditional mooncakes filling, with or without egg yolk.
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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.
Video
Notes
Consume within 3 days or keep refrigerated, stay fresh for about 2 weeks in the fridge.
Nutrition (per serving)
Calories: 530kcalCarbohydrates: 65gProtein: 11gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 253mgSodium: 299mgPotassium: 130mgFiber: 2gSugar: 36gVitamin A: 974IUVitamin C: 0.4mgCalcium: 94mgIron: 2mg
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