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Shanghai Mooncake ~ 2009


Chinese the world over celebrate this festival known as the Mooncake or Mid-Autumn festival.  I have outgrown the lantern walks around the neighbourhood, but Mooncakes still remain a hot favourite of mine, albeit the oil and sugar, as they come round only once a year and this time it falls on Saturday, 3rd October.














Recipe for Shanghai Mooncake
Ingredients :
Pastry Skin
  • 300 gm Plain Flour
  • 40 gm Custard Powder
  • 1 Teasp. Baking Powder
  • 80 gm Icing Sugar
  • 1 Egg, lightly beaten
  • 75 gm Shortening
  • 75 gm Butter/Margarine
  • 1/4  Teasp. Salt
  • 1/2  Teasp. Vanilla
  • Some Pumpkin Seeds/Almond Flakes  -  For Decoration
  • 1/4  Teasp. Sesame oil
Filling :
  • 1 kg Pandan lotus seed paste
  • 2 Salted Egg Yolks  -  Optional
Egg Glaze
  • 1 Egg yolk
  • 1 Teasp. Water
  • A Pinch of Salt
Method :
1.   Sift the flour with the baking powder, custard powder, and salt into a mixing bowl.
2.   Sift in the icing sugar and mix well into the flour mixture.
3.   Cut in the shortening and butter/margarine, rub in till resembles bread crumbs.
4.   Make a well in the centre and add in the lightly beaten egg, combine into a soft dough, but Do Not Knead.  Let it rest for 30 minutes.
5.   Meanwhile, wash the salted egg yolks, add in 1/4 teasp. sesame oil, roll into the egg yolks, steam for about 2 minutes.  Leave aside to cool.
6.   Divide the pandan lotus paste into portions of 90 gm each, roll into balls. If egg yolk is to be added, reduce to 80 gm, ( as 1 egg yolk is 10 gm.), wrap it in the centre of the pandan lotus seed paste ball.  
7.   Divide the dough into portions of 60 gm each, roll into balls.
8.   Place the dough into a plastic bag, roll into a flat disk, cut open the plastic bag, unfurl, wrap a piece of filling in the centre, and shape into a dome.  Arrange them on a lightly greased baking tray.
9.   Decorate with some pumpkin seeds, and bake in a preheated oven @ 350 deg.F/180 deg.C for about 10 minutes.  Take them out of the oven and let rest for 5 minutes.
10.  Brush them with  egg glaze and return to the oven to bake for another 25 to 30 minutes, till golden brown.
Note :
The above recipe fetches 11 Shanghai Mooncakes.

Comments

  1. Hi Cheah,

    This is a nice shanghai mooncake..well done and thanks for sharing the recipe :) I will try to make this if I can get the ready make lotus paste. Those bought are far too sweet :)

    ReplyDelete
  2. So, it's Oct 3rd, I was wondering when is it. Beautiful Shanghai mooncakes you have there.

    ReplyDelete
  3. Hi Elin
    U can get some lotus paste that are supposed to be low on sugar, but the huge amount of oil is something to reckon with, I soaked up a lot of it with kitchen towel, but then without the oil, the paste is not smooth and also difficult to stick to the crust. Mine is still very amateurish....U give it a try.



    Thanks.... Little Corner of Mine. Home made are far more cheaper than those on sale.

    ReplyDelete
  4. Hi!

    Just tried your Shanghai Mooncake recipe last evening and they turn out great, same like what's sold in the shops (maybe better than some)! One thing though, I baked for 25 min unattended and the whole batch cracked, but for the second batch, I shortened the baking time to just 15 to 20 min and they turned out nicely. Next time I bake these, I guess I have to watch them closely. Once again, thanks for the recipe.

    ReplyDelete
  5. Hi anonymous
    Glad that u tried out this recipe. One can't really rely on the baking time stated in all the recipes, it all very much depends on your oven temperature, and you need to monitor it yourself. Thanks for viewing my blog.

    ReplyDelete
  6. hi,,love to try these moon cake,,u thick could i used pineapple as filling,,,could u kindli help,//<

    ReplyDelete

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