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. Crafting your own Shanghai Mooncakes at home offers a delightful experience, especially when bypassing the need for traditional molds. With just a handful of ingredients, you can create your own Shanghai Mooncake to share with loved ones during this festive season.

WHAT IS SHANGHAI MOONCAKE?

Shanghai Mooncake is a type of traditional Chinese pastry that originates from the city of Shanghai. It is a popular variation of mooncakes, which are enjoyed during the Mid-Autumn Festival, one of the most important festivals in Chinese culture.

Shanghai Mooncakes are known for their distinctive characteristics:

  1. Buttery and Crumbly Crust: These mooncakes have a rich, buttery, and crumbly pastry crust. The crust is often tender and melts in your mouth, providing a delightful contrast to the sweet filling.
  2. Lotus Seed Paste: The most common filling for Shanghai Mooncakes is lotus seed paste. Lotus seed paste is made from boiled and mashed lotus seeds and is sweet and nutty in flavor. It’s a smooth and dense filling that pairs perfectly with the buttery crust.
  3. Salted Egg Yolks: A hallmark of Shanghai Mooncakes is the addition of salted egg yolks to the filling. These yolks are typically salt-cured and have a unique savory and salty flavor. When baked, the yolks add a creamy and slightly salty contrast to the sweetness of the lotus seed paste.
  4. Variety of Shapes: While traditional mooncakes are often round or square, Shanghai Mooncakes can come in various shapes, such as rectangles or ovals. They may also have decorative patterns or characters imprinted on the top crust.
  5. No Intricate Designs: Unlike some other types of mooncakes that feature intricate designs on the crust, Shanghai Mooncakes typically have a simple and unadorned appearance.

Shanghai Mooncakes are a beloved treat enjoyed during the Mid-Autumn Festival and are often given as gifts to friends and family. Their unique combination of flavors and textures, with the rich, crumbly crust, sweet lotus seed paste, and savory salted egg yolks, makes them a favorite among mooncake enthusiasts.

WHY YOU WILL LOVE THIS RECIPES?

  1. Delicious Flavor: These mooncakes feature a delightful combination of buttery, crumbly crust, sweet lotus seed paste, and creamy salted egg yolks. The contrast of flavors and textures is incredibly satisfying.
  2. Homemade Joy: Making mooncakes from scratch is a rewarding and enjoyable experience. It allows you to create a beloved Chinese delicacy right in your own kitchen, perfect for sharing with loved ones during special occasions like the Mid-Autumn Festival.
  3. Customization: This recipe gives you the flexibility to shape the mooncakes as you desire, whether it’s traditional round shapes or creative designs. You can even experiment with different fillings or variations to suit your taste.
  4. No Need for Special Molds: Unlike some mooncake recipes that require traditional molds, this recipe offers an easier approach, making it accessible for home cooks without specialized equipment.
  5. Balanced Sweetness: If you find some mooncakes too sweet, you’ll appreciate the balanced sweetness in this recipe. By making the filling from scratch, you can control the sweetness levels to your liking.
  6. Simplified Process: The recipe provides clear instructions and tips for each step, ensuring that even if you’re new to making mooncakes, you can follow along with ease.
  7. Unique Cultural Experience: Trying your hand at making Shanghai Mooncakes allows you to immerse yourself in Chinese culinary traditions and share in the cultural significance of the Mid-Autumn Festival.
  8. Enjoyment for All: Whether you’re a mooncake aficionado or trying them for the first time, these homemade mooncakes are bound to impress and satisfy your taste buds, making them a delightful treat for all to enjoy.

In summary, this Shanghai Mooncake recipe offers a delicious, homemade, and customizable experience that captures the essence of this cherished Chinese delicacy. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, these mooncakes are sure to be a hit.

INGREDIENTS AND SUBSTITUTES

Ingredient quantities please refer to the recipes card (Click here)!

  • Cake Flour   Cake flour is a finely milled, low-protein flour that is ideal for making tender and delicate pastries like mooncakes. It produces a softer texture compared to all-purpose flour. Substituting with all-purpose flour may work, but the mooncakes may be slightly less tender.
  • Custard Powder Custard powder is a flavored and colored powder that is used to add a custard-like flavor and a yellow hue to the mooncake dough. It’s not a common ingredient to substitute, but you can try using cornstarch as a replacement for thickening purposes, although it won’t provide the same custard flavor.
  • Milk Powder Milk powder adds a creamy and milky flavor to the mooncake dough. You can use non-fat dry milk powder or full-fat milk powder. If you don’t have milk powder, you can substitute with an equal amount of powdered creamer.
  • Baking Powder Baking powder is a leavening agent that helps the mooncakes rise slightly and become tender. It’s essential for the recipe, and there’s no direct substitute for it.
  • Butter Butter contributes to the rich and buttery flavor of the mooncake crust. You can use unsalted butter for a neutral taste or salted butter if you prefer a hint of saltiness. If you’re looking for a dairy-free option, you can try a plant-based butter substitute.
  • Egg yolk The egg acts as a binder and provides moisture to the dough.
  • Icing Sugar Icing sugar, also known as powdered sugar or confectioners’ sugar, adds sweetness and a smooth texture to the mooncake dough. You can substitute it with granulated sugar, but the texture may be slightly different.
  • Vanilla Paste Vanilla paste is used for flavoring. You can substitute it with vanilla extract or the scraped seeds from a vanilla bean.

Filling Ingredients:

  • Lotus Paste Lotus paste is a sweet filling made from lotus seeds. There are various fillings available, including red bean paste or black sesame paste, which you can use as substitutes if you prefer a different flavor.
  • Salted Egg Yolks Salted egg yolks provide a savory and salty contrast to the sweet filling.

Egg Wash:

  • Egg Yolk The egg yolk is used for the egg wash, which gives the mooncakes a glossy finish. You can use an egg yolk mixed with a little water or milk for the egg wash.
  • Soy Sauce Soy sauce is a traditional ingredient for color and flavor in the egg wash. You can use a small amount of dark soy sauce or skip it if you prefer a lighter color.

These explanations and substitutes should help you if you need to make adjustments based on the ingredients you have available or dietary preferences.

RECIPES TIPS

  • Prepare Ingredients in Advance: Measure and prepare all your ingredients before you start making the mooncakes. This will help streamline the process and ensure you have everything you need.
  • Use Softened Butter: Make sure your butter is softened to room temperature. Softened butter is easier to work with and will blend smoothly into the dough.
  • Avoid Overmixing: Once you start adding the dry ingredients to the wet ingredients, be cautious not to overmix. Overmixing can lead to a tougher crust. Mix until the dough just comes together.
  • Chill the Dough: After mixing the dough, chill it in the refrigerator for about 30 minutes. Chilled dough is easier to work with and will hold its shape better when shaping the mooncakes.
  • Prepare the Salted Egg Yolks: If your salted egg yolks are not pre-prepared, make sure to cook and salt-cure them in advance. Use a damp paper towel to wipe off excess salt before using them in the mooncakes.
  • Divide the Dough and Filling Evenly: To ensure uniform mooncakes, divide both the dough and the filling into equal portions. This way, your mooncakes will have a consistent appearance and taste.
  • Shape the Mooncakes Carefully: When shaping the mooncakes, handle the dough and filling gently to prevent air bubbles from forming. Press the dough evenly around the filling to create a smooth surface.
  • Apply Egg Wash with Care: Brush the mooncakes with the egg wash carefully to create a glossy finish. Be gentle to avoid pressing down on the mooncakes and distorting their shape.
  • Preheat the Oven: Ensure your oven is fully preheated to the correct temperature before placing the mooncakes inside. This helps them bake evenly and achieve the desired texture.
  • Monitor Baking Time: Keep a close eye on the mooncakes while they bake. You want them to turn a light golden brown, but be cautious not to overbake, as this can make the crust too dry.
  • Cool Thoroughly: Allow the mooncakes to cool completely on a wire rack before storing or serving. This helps the mooncakes set and develop their final texture.

STEP BY STEP INSTRUCTIONS

Full recipes and Thermomix® instructions please refer to the recipes card (Click here)!

  1. Prepare the Salted Egg Yolks (if not pre-prepared): Start by cooking salted egg yolks until fully set, then remove them from their shells, rinse, and pat them dry. Give each yolk a gentle roll in salt for curing. Set the salted egg yolks aside.
  2. Prepare the Mooncake Dough: In a mixing bowl, combine cake flour, custard powder, milk powder, and baking powder. In a separate large mixing bowl, cream softened butter and icing sugar until they turn light and fluffy. Mix in the flours until fully combined, then add an egg and vanilla paste, stirring until smooth.
  3. Chill the Dough: Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for approximately 30 minutes.
  4. Prepare the Filling: Split the lotus paste into portions and mold each portion around a salted egg yolk.
  5. Assemble the Mooncakes: Preheat your oven to the required temperature. Divide the chilled dough and lotus paste filling into even portions. Flatten a portion of dough into a circle, place a filling ball at the center, and envelop it with the dough. Roll the filled dough ball between your palms to form a smooth, round shape.
  6. Shape and Decorate: Using a mooncake mold or your hands, create your desired mooncake shape. Optionally, use molds to impart decorative patterns on the mooncakes.
  7. Apply the Egg Wash: Whisk an egg yolk with a small amount of soy sauce to create an egg wash. Brush the mooncakes with this mixture to give them a glossy finish.
  8. Bake the Mooncakes: Arrange the shaped mooncakes on a baking tray lined with parchment paper. Bake them in your preheated oven until they exhibit a light golden brown hue, being cautious not to overbake.
  9. Cool and Serve: Allow the freshly baked mooncakes to cool entirely on a wire rack. After they have cooled, store them in an airtight container to maintain their freshness. You now have homemade Shanghai Mooncakes boasting a delicious buttery crust, sweet lotus paste, and savory salted egg yolks—ready to savor during your festive celebration!

WHAT ELSE TO SERVE WITH ?

Shanghai Mooncakes are a delightful treat on their own, but you can enhance your serving experience by offering some accompaniments or beverages:

  1. Chinese Tea: Serve traditional Chinese tea, such as green tea, oolong tea, or jasmine tea, to complement the sweetness of the mooncakes. The slight bitterness of the tea can balance the flavors.
  2. Fresh Fruits: Sliced fresh fruits like oranges, grapes, or melon can provide a refreshing contrast to the richness of the mooncakes. The fruits can add a touch of natural sweetness to your serving.
  3. Nuts: A small bowl of roasted or candied nuts, such as almonds or cashews, can offer a crunchy and savory contrast to the mooncakes. They provide a delightful textural balance.
  4. Red Bean Soup: Consider serving a warm bowl of sweet red bean soup, a traditional Chinese dessert. Its slightly sweet and creamy consistency pairs well with mooncakes.
  5. Ice Cream: For a modern twist, you can serve a scoop of your favorite ice cream alongside the mooncakes. Opt for flavors like vanilla, green tea, or lotus seed paste to complement the mooncake’s flavors.
  6. Candied Ginger: Candied ginger can provide a zesty and spicy kick that contrasts with the sweetness of the mooncakes. It’s a great palate cleanser.
  7. Lemon Water: Offer a pitcher of lemon-infused water to refresh your palate between bites.
  8. Sliced Cucumbers: Thinly sliced cucumbers with a dash of salt can provide a cool and crunchy element to cleanse the palate.
  9. Sesame Balls: If you’re looking for more Chinese dessert options, consider serving sesame balls (jin deui) or other traditional pastries alongside the mooncakes.

Ultimately, the choice of accompaniments depends on your personal preferences and the overall theme of your serving. Whether you opt for traditional pairings or explore creative combinations, these suggestions can enhance your Shanghai Mooncake experience and make it even more enjoyable.

MADE AHEAD INSTRUCTIONS

You can make Shanghai Mooncakes ahead of time to save you time and effort on the day you plan to serve them. Here are some “Made Ahead” instructions:

  1. Prepare the Dough in Advance:
    • After preparing the mooncake dough, wrap it tightly in plastic wrap and refrigerate it for up to 1-2 days before using.
    • This allows you to complete the initial dough preparation steps ahead of time, making the assembly process quicker when you’re ready to bake the mooncakes.
  2. Pre-shape the Filling Balls:
    • If you’ve prepared the lotus paste and roasted pumpkin seed filling, you can shape them into balls in advance and store them in an airtight container in the refrigerator.
    • This makes it easier to assemble the mooncakes quickly when you’re ready to bake.
  3. Store Salted Egg Yolks Separately:
    • If you’ve cured salted egg yolks in advance, store them separately from the lotus paste filling. Keep them in an airtight container in the refrigerator.
  4. Assemble and Bake on Serving Day:
    • When you’re ready to serve the mooncakes, remove the dough and filling components from the refrigerator.
    • Allow the dough to come to a slightly cool room temperature, making it easier to work with.
    • Assemble the mooncakes as per the instructions mentioned earlier, shaping the dough around the filling balls and decorating them as desired.
    • Proceed with the egg wash and baking steps as outlined in the original instructions.

By preparing the dough and filling components ahead of time, you can significantly reduce the time needed for assembling and baking the mooncakes on the day you plan to serve them. This allows you to enjoy freshly baked Shanghai Mooncakes without the last-minute rush.

STORAGE & REHEATING

Storage:

  1. Room Temperature: Shanghai Mooncakes can be stored at room temperature in an airtight container for up to 3-4 days. Keep them in a cool, dry place away from direct sunlight and heat sources.
  2. Refrigeration: For longer storage, you can refrigerate the mooncakes. Place them in an airtight container or wrap them individually in plastic wrap. Refrigerated mooncakes can stay fresh for up to 1-2 weeks.
  3. Freezing: If you want to keep them for an extended period, Shanghai Mooncakes can be frozen. Wrap each mooncake tightly in plastic wrap and then place them in an airtight container or a resealable freezer bag. They can be stored in the freezer for up to 3 months.

Reheating:

  1. Room Temperature: If the mooncakes are stored at room temperature, there’s no need to reheat them. Simply serve them at the desired temperature.
  2. Refrigerated Mooncakes: If you refrigerated the mooncakes, allow them to come to room temperature naturally by placing them on the counter for about 30 minutes before serving.
  3. Frozen Mooncakes: To reheat frozen mooncakes, remove them from the freezer and let them thaw in the refrigerator for several hours or overnight. Once they have thawed, you can bring them to room temperature as mentioned above.
  4. Warm and Serve: If you prefer warm mooncakes, you can gently reheat them in the microwave for a few seconds or in a preheated oven at a low temperature (about 300°F or 150°C) for 5-7 minutes. Be cautious not to overheat, as it can make the crust too dry.
  5. Serve with Tea: Mooncakes are traditionally enjoyed with Chinese tea, which can also help to enhance their flavors. Brew a pot of your favorite tea and serve it alongside the mooncakes for a delightful experience.

By following these storage and reheating guidelines, you can enjoy your Shanghai Mooncakes at their best, whether you choose to serve them at room temperature, warm them up, or savor them over an extended period.

RECIPES FAQS

Can I make Shanghai Mooncakes without salted egg yolks?

Yes, you can make mooncakes without salted egg yolks if you prefer. Simply omit the salted egg yolks from the filling and proceed with the rest of the recipe. You can also experiment with other fillings like red bean paste, black sesame paste, or even fruit fillings.

Can I use store-bought lotus paste for convenience?

Absolutely! Using store-bought lotus paste is a time-saving option. Just make sure to select a good-quality, ready-made lotus paste from a reputable brand.

How do I prevent my mooncakes from cracking during baking?

To prevent cracking, make sure the dough wraps around the filling evenly and without any gaps. Gently shape the mooncakes to ensure there are no air pockets. Brush the mooncakes with a thin layer of egg wash, which helps create a protective barrier during baking.

Can I freeze Shanghai Mooncakes for longer storage?

Yes, you can freeze Shanghai Mooncakes. Wrap them individually in plastic wrap and place them in an airtight container or resealable freezer bag. They can be stored in the freezer for up to 3 months. Thaw them in the refrigerator before serving.

Can I reheat frozen Shanghai Mooncakes?

Yes, you can reheat frozen mooncakes. Thaw them in the refrigerator for several hours or overnight. Once thawed, you can gently reheat them in the microwave for a few seconds or in a preheated oven at a low temperature (about 300°F or 150°C) for 5-7 minutes. Be cautious not to overheat.

Can I make Shanghai Mooncakes in advance for a special occasion?

Absolutely! You can prepare the mooncake dough and filling components in advance and store them separately. Assemble and bake the mooncakes on the day you plan to serve them. This allows for a fresher taste and less last-minute preparation.

Can I make mooncakes with different shapes and designs?

Yes, you can create mooncakes with various shapes and designs using mooncake molds or by hand. Mooncake molds are available in different patterns, and you can experiment with different decorative techniques to make your mooncakes unique.

Can I use a different type of flour for the mooncake crust?

The traditional Shanghai Mooncake crust is made with cake flour, which gives it a tender texture. While you can experiment with other flours, such as all-purpose flour, it may result in a slightly different texture. Cake flour is recommended for the best results.

Can I store leftover mooncakes for a long time?

Mooncakes are best enjoyed fresh, and their quality may diminish over time. It’s recommended to consume them within a few days if stored at room temperature, up to 1-2 weeks if refrigerated, and up to 3 months if frozen.

What are some traditional Chinese teas to serve with Shanghai Mooncakes?

Traditional Chinese teas like green tea, oolong tea, and jasmine tea are classic choices to serve with mooncakes. The slight bitterness of the tea complements the sweetness of the mooncakes, creating a harmonious pairing.

Can I adjust the portion size of the recipes?

You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Make sure that the cooking times and temperatures have been adjusted for different quantities of ingredients. Even preparation time (such as for cutting) may be different than in the original recipe. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.

This recipes is compatible with which model of Thermomix®?

This recipes suitable for TM31 / TM5 / TM6

SHOP THE POST

RECIPES VIDEO

If you’ve made this recipe or any recipes from my site, please tag on Instagram using #villetttkitchen! You can also tag me in your Instagram stories using @villettt. I always love to see your creations!

RECIPES CARD

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

REFER A FRIEND
Thermomix® Banner
(Visited 537 times, 1 visits today)

Leave A Comment

Your email address will not be published. Required fields are marked *