Shanghai mooncake

Recipes
By Debbie Teoh
30 August 2011 9:00 AM Updated 28 Nov 2015
DIFFICULTY LEVEL
4 Servings
30 Mins
45 Mins
AsianChinese
 
Photo: Debbie Teoh
A non-traditional mooncake with a sweet filling and flaky pastry
This is a baked mooncake with a buttery, flaky pastry. It’s easier and quicker to make than the traditional mooncake with dark brown skin. This is because the brown skin requires a minimum resting time of two-three hours before it can be shaped or moulded.
Step by step
Preparations

Preparations

MAIN INGREDIENTS
200 g icing sugar
1/4 teaspoon salt
300 g butter
1 large egg
1/2 teaspoon vanilla essence
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate soda
480 g plain flour
40 g custard
1 tablespoon milk powder
FOR THE FILLING:
1 1/5 kg reduced sugar lotus paste
100 g Chinese red dates
FOR THE EGG WASH:
1 egg yolk
1 tablespoon milk
50 g melon seeds

Method

1
 
Make the pastry first: using an electric beater fitted with a paddle attachment, beat icing sugar, salt and butter lightly.
2
 
Then beat in egg and vanilla essence.
3
 
Fold in the sifted flour and milk powder.
4
 
Divide into 70g portions.
5
 
To assemble, mix lotus paste with red dates in a separate bowl and divide the mixture into 70g portions.
6
 
Wrap the red date lotus paste in the dough and mould it into a dome shape with your hands before placing it onto a greased tray.
7
 
Press a few melon seeds onto the mooncake, apply a layer of egg wash over the surface and bake in pre-heated oven at 180°C for 15 to 20 minutes, or until golden brown.
8
 
When done baking, leave the mooncakes to cool to room temperature.
Similar Topics

Cooking Card

Shanghai mooncake

By Debbie Teoh
Preparation time
30 Mins
Cook time
45 Mins
Yield
4 Servings

Main Ingredients

200 g icing sugar
1/4 teaspoon salt
300 g butter
1 large egg
1/2 teaspoon vanilla essence
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate soda
480 g plain flour
40 g custard
1 tablespoon milk powder
FOR THE FILLING:
1 1/5 kg reduced sugar lotus paste
100 g Chinese red dates
FOR THE EGG WASH:
1 egg yolk
1 tablespoon milk
50 g melon seeds

Instructions

  1. Make the pastry first: using an electric beater fitted with a paddle attachment, beat icing sugar, salt and butter lightly.
  2. Then beat in egg and vanilla essence.
  3. Fold in the sifted flour and milk powder.
  4. Divide into 70g portions.
  5. To assemble, mix lotus paste with red dates in a separate bowl and divide the mixture into 70g portions.
  6. Wrap the red date lotus paste in the dough and mould it into a dome shape with your hands before placing it onto a greased tray.
  7. Press a few melon seeds onto the mooncake, apply a layer of egg wash over the surface and bake in pre-heated oven at 180°C for 15 to 20 minutes, or until golden brown.
  8. When done baking, leave the mooncakes to cool to room temperature.

Similar Recipes

Orange chiffon cake

16 November 2015 2:48 AM | Updated 28 Nov 2015
Annette Tan - A bright, light citrus cake that Singaporeans grew up with

Mochi and red bean paste recipe

11 August 2010 10:16 AM | Updated 17 Nov 2015
Mervyn Phan - A satisfying dessert recipe best savoured during tea time or after meals.