Shanghai Mooncake 上海月饼

I am a mooncake fanatic. I could leisurely munch away a whole mooncake while sitting around, Facebook'ing, internet surfing, or watching a movie. Sweet die me? Yes I know, but I will think about that later.



I love Shanghai mooncake, especially those with the skin easily crumble away once the teeth sink in. Yum yum...

Is homemade always better? I sure think so. You can always adjust the sweetness, the amount of fat, and you know what has gone inside you every delicious mouthful of mooncake.



How do you like to eat mooncake? Traditionally, the mooncake is enjoyed in small pieces, and served with Chinese tea. A hint of bitterness from the tea naturally neutralise the overly sweetened lotus paste. At the night of the mooncake festival, watching the full moon and carrying lanterns were the leisure and fun things to do. Little kids lighting up candles in the lanterns, strolling around a garden, circling around their parents... A peaceful night filled of fun, can you visualise that?



The mid-autumn festival is coming soon, do you have any plan yet?

Shanghai Mooncake
Makes 6

Ingredients

• 1 teaspoon black sesame seeds
• 1 egg yolk, beaten

Skin

• 180g plain flour, sifted
• 1/2 tsp baking powder
• 10g custard powder
• 20g milk powder
• 90g butter
• 60g powdered sugar
• 1 egg
• 2 drops vanilla essence

Fillings

• 6 salted egg yolk
• 420g lotus paste

Cooking Directions

1. Mix together the skin ingredients to form a dough.
2. Set it aside to rest for 10 minutes.
3. Divide the dough to 6 portions (each around 67g)
4. Wrap each cooked salted egg yolk inside 70g lotus paste (total weight around 80g)
5. Roll the dough into round shape, flatten it and wrap up the fillings.
6. Brush the surface of mooncake with eggyolk, sprinkle some black sesame seeds on top.
7. Bake in preheated oven at 180C for 30 minutes.

Notes: adjust the amount of fillings to your liking - i.e. if you prefer thicker/ thinner skin, reduce/ increase the amount fillings accordingly.

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上海月饼
做6个月饼 

材料

• 1茶匙黑芝麻 
• 1个蛋黄, 打散

饼皮 

• 180克面粉，过筛 
• 1/2茶匙泡打粉 
• 10克吉士粉 
• 20克奶粉 
• 90克牛油
• 60克糖粉 
• 1个鸡蛋 
• 2滴香草精 

馅料 

• 6粒咸蛋黄 
• 420克莲蓉 

做法

1. 把饼皮的材料混合在一起，形成面团。 
2. 放在一边休息10分钟。 
3. 将面团分成6份（每份约67克） 
4. 将每个熟咸蛋黄裹入70克莲蓉里(加起来总工约80克）。 
5. 面团擀成圆形，压扁，包入馅料。 
6. 在月饼的表面上刷上蛋黄液，撒些黑芝麻在上面。 
7. 在180℃预热烤箱中烘烤30分钟。

贴士：随喜好增加/减少馅料的分量，i.e.如果喜欢饼皮厚/薄些，可以减少/增加馅料的分量。