Shang Hai Mooncake

Shang Hai Mooncake

Category, DifficultyIntermediate

Mooncakes are a traditional Chinese delicacy that are enjoyed during the Mid-Autumn Festival. Among these cherished treats, Shanghai Mooncakes stand out, boasting a delectable, buttery, crumbly crust filled with lotus seed paste and luscious salted egg yolks.

Prep Time45 minsCook Time30 minsTotal Time1 hr 15 mins
Yields4 Servings
 220 g cake flour
 20 g custard powder
 40 g milk powder
 1 tsp baking powder
 35 g icing sugar
 160 g unsalted butter, cubes
 1 egg yolk
 1 tsp vanilla paste
Filling
 480 g lotus paste
 8 salted egg yolks
Egg wash
 1 egg yolks, for egg wash
  tsp soy sauce
1

Place cake flour, custard powder, milk powder, baking powder and icing sugar into Thermomix® mixing bowl and mix for 10 sec | Speed 5.

2

Add butter and mix for 7 sec | Speed 5. Then add egg yolk into mixing bowl and use Dough | 25 sec. Wrap with a plastic wrap and chill for 30 minutes in the fridge

3

Divide the lotus seed filling into 4 equal portions (120 grams each), wrap 2 salted egg yolks in the paste and store in the refrigerator for later use.

4

After chilling in the fridge, remove the dough and portion into roughly about 120 grams dough each. Keeping them covered and work with one dough at a time.

5

Preheat the oven to 180ºC. Take a portion of the dough and gently flatten it with your palm, then roll it out into a circle approximately 4 inches in diameter. Place a portion of the filling in the center of the dough circle and carefully wrap the dough around the filling to enclose it.

6

Using your hands, gently shape the dough at both ends to create a water drop shape, resembling the body of a mouse. Carefully place the mooncake on a baking sheet lined with parchment paper. Add a few lines on the dough using a fork to create the mouse's features and make two small holes at the rounded edge for the eyes.
Brush the entire mooncake with an egg wash.

7

Bake in the preheated oven for 15 minutes. Then, remove it from the oven, brush it with egg wash once more, and return it to the oven. Bake for an additional 10-15 minutes or until the mooncake is beautifully golden brown. Allow the mooncakes to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Ingredients

 220 g cake flour
 20 g custard powder
 40 g milk powder
 1 tsp baking powder
 35 g icing sugar
 160 g unsalted butter, cubes
 1 egg yolk
 1 tsp vanilla paste
Filling
 480 g lotus paste
 8 salted egg yolks
Egg wash
 1 egg yolks, for egg wash
  tsp soy sauce

Directions

1

Place cake flour, custard powder, milk powder, baking powder and icing sugar into Thermomix® mixing bowl and mix for 10 sec | Speed 5.

2

Add butter and mix for 7 sec | Speed 5. Then add egg yolk into mixing bowl and use Dough | 25 sec. Wrap with a plastic wrap and chill for 30 minutes in the fridge

3

Divide the lotus seed filling into 4 equal portions (120 grams each), wrap 2 salted egg yolks in the paste and store in the refrigerator for later use.

4

After chilling in the fridge, remove the dough and portion into roughly about 120 grams dough each. Keeping them covered and work with one dough at a time.

5

Preheat the oven to 180ºC. Take a portion of the dough and gently flatten it with your palm, then roll it out into a circle approximately 4 inches in diameter. Place a portion of the filling in the center of the dough circle and carefully wrap the dough around the filling to enclose it.

6

Using your hands, gently shape the dough at both ends to create a water drop shape, resembling the body of a mouse. Carefully place the mooncake on a baking sheet lined with parchment paper. Add a few lines on the dough using a fork to create the mouse's features and make two small holes at the rounded edge for the eyes.
Brush the entire mooncake with an egg wash.

7

Bake in the preheated oven for 15 minutes. Then, remove it from the oven, brush it with egg wash once more, and return it to the oven. Bake for an additional 10-15 minutes or until the mooncake is beautifully golden brown. Allow the mooncakes to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Shang Hai Mooncake
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