Shanghai Mooncake

by - September 16, 2021

Shanghai Mooncake

Shanghai Mooncake

Shanghai Mooncake


I made some Low Sugar Yam/Taro Paste for mooncakes.  I couldn't decide whether to make Spiral Yam Mooncake or Shanghai Mooncake. Shanghai Mooncake looks a lot easier so I thought I'd better to start with something easy first.  To be honest, I never expected the mooncake to be this yummy.  Maybe I just love yam and with the buttery crust.  

How To Store Shanghai Mooncake?
Homemade Shanghai Mooncake can be stored at room temperature in an air-tight container for about a day. I transferred it to fridge on 2nd day.  My kitchen temperature is quite warm and the filling may go spoil due to low sugar. 

This mooncake can be kept in a refrigerator for about 1 week plus in an airtight container.  You may serve it cold or warm it up before serving.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.


RECIPE - SHANGHAI MOONCAKE

Yields: 10 Mooncakes (About 108g each)

INGREDIENTS:

Skin Dough:
250g low protein flour
30g custard powder
20g milk powder (I used full cream milk powder), optional
3/4 tsp salt
165g butter, room temperature (I used salted butter)
40g icing sugar (I blended organic brown sugar into powder)
40g egg, whisked

Filling Dough:
400g Low Sugar Homemade Yam Paste 
20g melon seeds, toasted
10 salted duck eggs

Egg Wash (Optional):
1 egg yolk + 1 tsp milk, whisked

Utensils:
1 baking tray, lined with parchment paper.

METHOD:

  1. Salted Egg Yolks:
    1. Crack the eggs and remove the yolks.  Dip each yolk into a small bowl of Chinese Rice Wine to remove any smell.  Place the yolks on a steaming tray.  Steam for about 5 minutes over medium heat.  Set aside to cool.
  2. Skin Dough:
    1. Sift flour and custard powder.  Stir in salt.  Set aside.
    2. Beat butter and sugar for around 3 minutes or till fluffy and pale at medium speed.
    3. Add in whisked egg and continue beat to well combine for another minute at medium speed.
    4. Add in the sifted flour mixture in 3 - 4 batches and lightly combine to form a dough.
    5. Wrap with cling film and chill in the fridge for about 30 minutes.
  3. Preparing the filling (53g each):
    1. Weight yam paste for about 41g - 43g.  Each yolk is about 10 - 12g.  Total weight of the filling is around 53g for each mooncake.
    2. Shape taro/yam paste into a ball, fill the centre with an egg yolk.  Wrap the egg yolk with yam paste.  Press gently to get a firm ball.
  4. Shaping:
    1. Remove skin dough from the fridge.  Cut into 10 equal portion (about 55g each).  Please use a kitchen scale if you want to be exact. 
    2. Shape each dough into a ball.
    3. Roll a ball of skin dough out with your palm or rolling pin.  
    4. Place a ball of filling in the centre, wrap around the filling and carefully push the folds to seal, shape into a ball.  Place on the prepared baking tray.
  5. Baking:
    1. Preheat the oven to about 180C (top and bottom heat) 15 minutes prior to baking.
    2. Bake in preheated oven at  180C for 10 minutes.
    3. Remove from the oven and let them cool for 5 - 10 minutes.
    4. Brush with egg wash and decorate with melon seeds or any seeds at your choice.
    5. Return mooncakes to the oven and bake for another 10 - 15 minutes or until golden brown.
    6. Leave aside to cool completely before storing in an airtight container.

Note:  
Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven. 

Skin Dough


Filling


Shaping




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    2 comments

    1. Hi there!

      Where did u buy the yam paste from? Tks

      ReplyDelete
      Replies
      1. Hi, thanks for reading this post. I made my own yam paste as I mentioned on the above post. lol...

        Cheers :)

        Delete

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