Shanghai Mooncake 上海月饼 Recipe (includes different varieties ideas)

Time pass by so quickly that it's this year where I have set a goal to check Shanghai mooncake off my exploration list. Since Chinese Mid-Autumn Festival a.k.a Mooncake Festival only comes once a year, it's definitely the time to start experimenting!

This recipe yields 12, 105g Mooncakes
This recipe yields 24, 48g Mooncakes



Mooncake Dough, Salted Egg Yolk & Glaze

Dough Ingredients
300g Plain Flour
40g Custard Powder
1 teaspoon Baking Powder
1/4 teaspoon Salt
80g Icing Sugar
1 Egg, lightly beaten
150g Unsalted Butter
1/2 teaspoon Vanilla Extract

1. Sift the flour with the baking powder, custard powder, salt, and icing sugar into a mixing bowl.
2. Cut in the unsalted butter, rub in till resembles bread crumbs.
3. Make a well in the centre and add in the lightly beaten egg, combine into a soft dough without kneading it. Let it rest for 30 minutes.
4. Divide the dough into portions.
Full size 105g mooncake each dough portion of 55g.
Mini 48g mooncake each dough portion of 25g. Roll into balls.


Various Decoration Ingredients o differentiate the type of Shanghai Mooncake 上海月饼
Pumpkin Seeds
Almond Flakes
Black Sesame Seeds
White Sesame Seeds
Walnuts


Paste
Golden Lotus Paste Golden Lotus Shanghai Mooncake 上海月饼
Red Bean Paste Red Bean Shanghai Mooncake 上海月饼
Low Sugar Lotus Paste Low Sugar Lotus Mooncake 上海月饼


Glaze Ingredients
1 Egg

Lightly beaten then pour it through a sift then set aside.


Salted Egg Yolk Ingredients
Salted Egg Yolk
Drizzle of Chinese Cooking Wine
Drizzle of Sesame Oil

Remove salted egg yolk whites and place the Salted Egg Yolk in a plate add Chinese Cooking Wine & Sesame Oil. Coat well and put in the steamer to steam for 5mins and leave it to cool.


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Below is my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best weight of paste & other required ingredients.

Plain Paste Shanghai Mooncake 上海月饼
Full size 105g mooncake each Total 600g; per mooncake 50g Paste
Full size 105g mooncake each Total 36g; per mooncake 3g Lightly Toasted Melon Seeds
Mini 48g mooncake each Total 552g; per mooncake 23g Paste
Mini 48g mooncake each Total 24g; per mooncake 1g Lightly Toasted Melon Seeds

1. Use a rolling pin and roll the Mooncake Dough flat.
2. Next Roll the paste into a ball.
3. Place the paste in the middle of the rolled Mooncake Dough and wrap the paste evenly with the Mooncake Dough.
4. Wrap in the filling and shape into a dome.
5. Arrange them on a silicon mat.
6. Decorate with some sesame seeds or nuts.
7. Bake in preheated oven (top bottom mode) at 180°C for 10mins.
7. Let it rest and cool for 5mins.
8. Glaze the mooncakes with a soft brush.
9. Bake for another 25 to 30 mins at 175°C.
10. Leave mooncakes to cool and serve or store in air tight container.

Single Yolk Shanghai Mooncake 上海月饼
Full size 105g mooncake each Total 420g; per mooncake 35g Paste
Full size 105g mooncake each Total 24g; per mooncake 2g Lightly Toasted Melon Seeds
Total 12; per mooncake 1 steamed Salted Egg Yolks

1. Use a rolling pin and roll the Mooncake Dough flat.
2. Next Roll the paste into a ball create a well big enough to fit the Salted Egg Yolks and wrap the paste around it evenly.
3. Place the paste in the middle of the rolled Mooncake Dough and wrap the paste evenly with the Mooncake Dough.
4. Wrap in the filling and shape into a dome.
5. Arrange them on a silicon mat.
6. Decorate with some sesame seeds or nuts.
7. Bake in preheated oven (top bottom mode) at 180°C for 10mins.
7. Let it rest and cool for 5mins.
8. Glaze the mooncakes with a soft brush.
9. Bake for another 25 to 30 mins at 175°C.
10. Leave mooncakes to cool and serve or store in air tight container.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Colorful Snowskin Mooncakes (includes steps and different varieties ideas)

After our successful experimentation of Baked Traditional Mooncakes with the basic Plain, Single Yolk, Double Yolk, etc, here we are experimenting the mooncake dessert world which is the snowskin mooncakes.

Check out our recipe of Traditional Baked Mooncake (includes steps and different varieties ideas)

Getting back to topic. This recipe yields approx 17, 60g Snowskin Mooncakes.


Basic Snowskin Dough

Dough Ingredients
150g Koh Fun/Kou Fien (or prepare your own self cooked Glutinous Rice Flour, method can be found in this recipe of ours)
150g Icing Sugar
70g Shortening
150ml Cold Water
Coloring

1. Sift the Kou Fien & Icing Sugar in a mixing bowl.
2. Gently rub the Shortening in to te dry mix until no lumps of Shortening can be found and looks like crumbs.
3. Divide the crumbs into equal portions in small bowls depending on the number of colours you wish to have. Same as well with the Cold Water then mix in the coloring into the water.
4. Pour in only a tablespoon of Colored Cold Water at a time to the Dry Crumbs. Slowly knead them until well combine.
5. Place the snowskin dough in a airtight container and chill the dough in the fridge for 30mins to an hour before use.


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Below are my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best weight of paste & other required ingredients.

Rainbow Snowskin Mooncake with Plain White Lotus
Total 340g; per mooncake 20g Snowskin Dough
Total 680g; per mooncake 40g Paste
Icing Sugar

1. Roll each color dough into 1cm diameter strips, line them all together and give it a tight squeeze and roll.
2. Slice them equally approx 19g to 20g.
3. Use a rolling pin and roll the Snowskin Dough flat.
4. Next Roll the paste into a ball.
5. Place it paste in the middle of the rolled Snowskin Dough and wrap the paste evenly with the Snowskin Dough.
6. Lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place it in the Mooncake Mold and flatten the shaped Snowskin Dough to conform to the shape of the Mooncake Mold.
7. Gently push out the Snowskin Mooncake and store in a air tight container.
8. Let it chill overnight before consuming.




Snowskin Mooncake with Plain or Alcohol Chocolate Truffle
Total 340g; per mooncake 20g Snowskin Dough
Total 425g; per mooncake 25g Paste
Total 17; per mooncake 1 Plain or Alcohol Chocolate Truffle
Icing Sugar

Plain and Alcohol Chocolate Truffle recipe link here! For Snowskin Mooncake, generously coat the truffles with a layer of Dark Chocolate believe it will taste better. Going to try shelled Truffle next round! Alternatively you can buy ready made from bakery or look around for Truffle sold in chocolate shop.

1. Portion the Snowskin Dough equally approx 19g to 20g.
2. Use a rolling pin and roll the Snowskin Dough flat.
3. Next Roll the paste into a ball create a well big enough to fit the Chocolate Truffle and wrap the paste around it evenly.
4. Place it paste in the middle of the rolled Snowskin Dough and wrap the paste evenly with the Snowskin Dough.
5. Lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place it in the Mooncake Mold and flatten the shaped Snowskin Dough to conform to the shape of the Mooncake Mold.
6. Gently push out the Snowskin Mooncake and store in a air tight container.
7. Let it chill overnight before consuming.

Snowskin Mooncake with White Lotus and Honey Grapefruit Lemon
Total 340g; per mooncake 20g Snowskin Dough
Total 425g; per mooncake 20g White Lotus Paste
Total 425g; per mooncake 20g Honey Grapefruit Lemon Paste
Icing Sugar

1. Portion the Snowskin Dough equally approx 19g to 20g.
2. Use a rolling pin and roll the Snowskin Dough flat.
3. Next Roll the paste into a ball create a well big enough to fit the rolled Honey Grapefruit Lemon Paste and wrap the White Lotus paste around it evenly.
4. Place it paste in the middle of the rolled Snowskin Dough and wrap the paste evenly with the Snowskin Dough.
5. Lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place it in the Mooncake Mold and flatten the shaped Snowskin Dough to conform to the shape of the Mooncake Mold.
6. Gently push out the Snowskin Mooncake and store in a air tight container.
7. Let it chill overnight before consuming.

Lesson Learnt: Don't bother trying to coat a layer of chocolate to saperate the Paste...

Normal storage tips: Place it in a air tight container and store in fridge immediately, consume within a week.
To store up to a few weeks: Place it in a air tight container and store in freezer immediately. A night before consumption, place the container in the fridge and let it thaw. Or Typically thawed a few hours in a fridge before serving, to allow them to soften. Refreezing is not advised.

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Below are some photo spams of the finish products. Will update more soon as we create new ones.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Traditional Baked Mooncake (includes steps and different varieties ideas)

Time pass by so quickly that it's this year where I have set a goal to check mooncake off my exploration list. Since Chinese Mid-Autumn Festival a.k.a Mooncake Festival only comes once a year, it's definate the time to start experimenting!

This recipe yields 7, 160g++ Mooncakes


Mooncake Dough, Salted Egg Yolk & Glaze

Dough Ingredients
200g Superfine Flour
120g Golden Syrup
40ml Peanut Oil
2ml Alkaline Water

1. Mix Golden Syrup, Peanut Oil, Alkaline Water until well combine then set aside.
2. Sift Superfine Flour in a small mixing bowl and make a well in the center.
3. Pour in the Syrup Mixture in and use a spatula to slowly fold in until well combine.
4. Portion the dough into 40g per portion and cover it with plastic while it rest.


Glaze Ingredients
1 Egg

Mix till well combine then pour it through a sift then set aside.

Salted Egg Yolk Ingredients
Salted Egg Yolk
Drizzle of Chinese Cooking Wine
Drizzle of Sesame Oil

Remove salted egg yolk whites and place the Salted Egg Yolk in a plate add Chinese Cooking Wine & Sesame Oil. Coat well and put in the steamer to steam for 5mins and leave it to cool.


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Below is my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best weight of paste & other required ingredients.

Plain Paste Mooncake
Total 875g; per mooncake 125g Paste
Total 7g; per mooncake 1g Lightly Toasted Melon Seeds

1. Use a rolling pin and roll the Mooncake Dough flat.
2. Next Roll the paste into a ball.
3. Place it paste in the middle of the rolled Mooncake Dough and wrap the paste evenly with the Mooncake Dough.
4. Dust some flour on the Mooncake Mold and place it in and flatten the dough to conform to the shape of the Mooncake Mold.
5. Gently push out the unbaked mooncake on a lined baking tray. Approx 1 to 1.5 inches apart for even baking.
6. Bake in preheated oven (top bottom mode) at 180°C for 5mins.
7. Let it rest and cool for 8mins.
8. Glaze the mooncakes with a soft brush.
9. Bake for another 10 mins at 175°C.
10. Leave mooncakes to cool fully then storing for 2-3 days, the Mooncakes will get set and the pastry skin will be shinny and soft and ready for serving. Chinese they call this process 回油.

Single Yolk Golden Lotus Paste Mooncake
Total 770g; per mooncake 110g Golden Lotus Paste
Total 7g; per mooncake 1g Lightly Toasted Melon Seeds
Total 7; per mooncake 1 steamed Salted Egg Yolks

1. Use a rolling pin and roll the Mooncake Dough flat.
2. Next Roll the paste into a ball create a well big enough to fit the Salted Egg Yolks and wrap the paste around it evenly.
3. Place it paste in the middle of the rolled Mooncake Dough and wrap the paste evenly with the Mooncake Dough.
4. Dust some flour on the Mooncake Mold and place it in and flatten the dough to conform to the shape of the Mooncake Mold.
5. Gently push out the unbaked mooncake on a lined baking tray. Approx 1 to 1.5 inches apart for even baking.
6. Bake in preheated oven (top bottom mode) at 180°C for 5mins.
7. Let it rest and cool for 8mins.
8. Glaze the mooncakes with a soft brush.
9. Bake for another 10 mins at 175°C.
10. Leave mooncakes to cool fully then storing for 2-3 days, the Mooncakes will get set and the pastry skin will be shinny and soft and ready for serving. Chinese they call this process 回油.

Double Yolk Golden Lotus Paste Mooncake
Total 665g; per mooncake 95g Golden Lotus Paste
Total 7g; per mooncake 1g Lightly Toasted Melon Seeds
Total 14; per mooncake 2 prepared Salted Egg Yolks

1. Use a rolling pin and roll the Mooncake Dough flat.
2. Roll the paste into a ball create a well big enough to fit the some nuts and wrap the paste around it evenly, repeat until the total weight portion is 125g.
3. Place it paste in the middle of the rolled Mooncake Dough and wrap the paste evenly with the Mooncake Dough.
4. Dust some flour on the Mooncake Mold and place it in and flatten the dough to conform to the shape of the Mooncake Mold.
5. Gently push out the unbaked mooncake on a lined baking tray. Approx 1 to 1.5 inches apart for even baking.
6. Bake in preheated oven (top bottom mode) at 180°C for 5mins.
7. Let it rest and cool for 8mins.
8. Glaze the mooncakes with a soft brush.
9. Bake for another 10 mins at 175°C.
10. Leave mooncakes to cool fully then storing for 2-3 days, the Mooncakes will get set and the pastry skin will be shinny and soft and ready for serving. Chinese they call this process 回油.

Mixed Nuts Lotus Paste Mooncake
Total 315g; per mooncake 45g Golden Lotus Paste
Total 7g; per mooncake 1g Lightly Toasted White Sesame Seeds
Total 7g; per mooncake 1g Lightly Toasted Black Sesame Seeds
Total 126g; per mooncake 18g Macadamia Nuts
Total 126g; per mooncake 18g Dried Cranberries
Total 126g; per mooncake 18g Almond Nuts
Total 126g; per mooncake 18g Hazelnut Nuts
Total 42g; per mooncake 6g Pumpkin Seeds

1. Use a rolling pin and roll the Mooncake Dough flat.
2. Roll the paste into a ball create a well big enough to fit the Salted Egg Yolks and wrap the paste around it evenly. Combine the 2 portions into 1.
3. Place it paste in the middle of the rolled Mooncake Dough and wrap the paste evenly with the Mooncake Dough.
4. Dust some flour on the Mooncake Mold and place it in and flatten the dough to conform to the shape of the Mooncake Mold.
5. Gently push out the unbaked mooncake on a lined baking tray. Approx 1 to 1.5 inches apart for even baking.
6. Bake in preheated oven (top bottom mode) at 180°C for 5mins.
7. Let it rest and cool for 8mins.
8. Glaze the mooncakes with a soft brush.
9. Bake for another 10 mins at 175°C.
10. Leave mooncakes to cool fully then storing for 2-3 days, the Mooncakes will get set and the pastry skin will be shinny and soft and ready for serving. Chinese they call this process 回油.

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Below are some photo spams of the wrapping process steps will try to get all the steps photo taken.

No.2 Next Roll the paste into a ball
No. 3 Place it paste in the middle of the rolled Mooncake Dough and wrap the paste evenly with the Mooncake Dough.
No.4 Dust some flour on the Mooncake Mold and place it in and flatten the dough to conform to the shape of the Mooncake Mold.
No.5 Gently push out the unbaked mooncake on a lined baking tray. Approx 1 to 1.5 inches apart for even baking.

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Below are some photo spams of the finish product.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~