How to make Shanghai Mooncake recipe

Ingredients for skin

  • 280gm All purpose flour
  • 50gm milk powder
  • 25gm custard powder
  • 1 1/2 tbsp baking powder
  • 100gm icing sugar
  • 100gm cold butter
  • 50gm lard cold lard (turn white color after refrigerated overnight)  (How to make your own lard)
  • 2 eggs (medium B)

For topping

  • Sunflower seeds / Kuaci

For glazing

  • 1 egg yolk (lightly beaten)

For filling

  • lotus paste
  • melon seeds (bake/roast in oven for 10 mins)
  • 8 salted egg yolk (steam first for 10 mins low-medium heat)

Method

  1. Combine all the above together.
  2. Sieve all purpose flour, then sieve milk powder, sieve custard powder, then add baking powder, add butter, add lard then finally add eggs.
  3. Use rubbing method to mix into bread crumbs with fingertips. Knead into a dough.
  4. Place dough into refrigerator for 30 mins – 45 mins.
  5. Take out from fridge and scale into 50gm each portion into a ball.
  6. Use 2 clear small plastic to flatten and roll out each ball into skin. Shape round.
  7. Now wrap each 60gm lotus paste with the above Shanghai mooncake skin.
  8. Now, glaze with 1 egg yolk on top and side of your mooncake
  9. Preheat oven to 180 celcius for 20-25 minutes till golden. (Do not put above part of your baking oven, use the middle part to prevent top getting burnt dark color)

(Makes 8 Shanghai mooncake skin)

Tips

  • This type of dough should NEVER be kept overnight because it has baking powder. I left overnight in my fridge bottom part because i can’t finish making on that day itself and gosh it’s suppose to be big shanghai mooncake and now it has become mini shanghai mooncake.. heheh.. lesson learnt!
  • If your dough a bit dry, add more lard and butter.
  • Using 2 plastic to roll your skin is much more easier. Place a clear plastic on your rolling board, then one more plastic above. In between you roll your dough with a rolling pin..
  • After storing in fridge for a while (bottom compartment), i’ll usually cool it down to room temperature and bake it for 1 min -2 min preheat to heat it up for more crusty texture.
  • Can keep up to 2 weeks in bottom compartment of fridge and if more than 2 weeks it’s better to keep in the freezer. Freezer can go up to 3 months.