Sunday, September 30, 2012

Love at First Bite: Shanghai Mooncake








After making my traditional baked mooncakes and snowskin mooncakes, this is my final batch of mooncake for this year - the Shanghai Mooncake.

Compared to traditional mooncake which requires longer preparation and wait time, Shanghai mooncake can be prepared within an hour or two.  So if you have not made any mooncakes for today's Mid-Autumn Festival, there's still time to do so!  The pastry dough is very manageable and does not stick to your hands.  No special mould or tools required.  Just dust your hands lightly with flour, flatten the dough slightly and wrap the filling.  It's really easy.  And the best part I feel:  Shanghai mooncake tastes better, with a good balance of pastry crust, sweet lotus paste and the salted egg yolk.  If you have never tried this mooncake, I will highly recommend you to give this a try.





Many thanks to 鲸鱼 for sharing this wonderful recipe (muak muak muak and hugs).  Her original recipe is much simpler and straightforward.  But as I do not have enough low-protein flour (ie top flour) at home, I made some adjustment to it.  I have also replaced half the Planta margarine with butter.  Next time, I shall try with all butter.  The cheese powder is an important ingredient in this recipe.  It adds a slight salty taste to the mooncake (to balance up the sweetness of the lotus paste) and a wonderful aroma, without the strong cheese smell or taste.   


Ingredients:
(makes 12 mooncakes)

90g Planta
90g butter (add 1/4 tsp salt if using unsalted butter)
60g sugar
2 tbsp milk
3 tbsp cheese powder
100g top flour
140g plain flour
40g custard powder
12 salted egg yolks
35g x 12 lotus paste

[Note: Dough: 45g  ; Filling: 35g lotus paste + 1 salted egg yolk]

Method:
1) Cream Planta, butter and sugar till creamy and white.  Add in milk and cream well to combine.
2) Sift top flour, plain flour and custard powder together.  Mix in cheese powder.  Add the flour mixture to the butter mixture to form a dough.  Chill the dough for 30 minutes.
3) Meanwhile, rinse salted egg yolks to remove traces of egg whites.  Add a few drops of sesame oil to the egg yolks and bake in oven at 160C for about 8 minutes.  Remove and let it cool.
4) Wrap each salted egg with 35g lotus paste and roll it into an oval shape.  Set aside.
5) Divide the dough into 12 portions and wrap each lotus filling with the dough.
6) Bake in preheated oven of 180C for about 10 minutes.  Remove and apply egg wash.  Sprinkle top with sesame seeds.  Bake again for another 20 minutes or till light golden brown.

[Source: Adapted from 鲸鱼蓝蓝蓝]




4 mooncakes fit perfectly in this festive red plastic container



Wishing all a Happy Mid-Autumn Festival, 中秋节快乐。






27 comments:

  1. Ellerinize sağlık, çok güzel, çok leziz ve iştah açıcı görünüyor.

    Saygılar..

    ReplyDelete
  2. Hi Fong, nicely made Shanghai Mooncakes. First time, already so good. Looking forward to your next year's creations. Wishing you and all Happy Mid-Autumn Festival.

    ReplyDelete
    Replies
    1. thank you, this recipe really gives good result!

      Delete
  3. Didn't make any mooncakes this year, come and eat yours. Happy Mid Autumn Festival! :)

    ReplyDelete
  4. Hi Fong Journal

    Ur Shanghai mooncakes are very nice.

    As I do not hv Planta margarine, may I know do I use 180g butter. And if I use Top flour, do I use 240g?

    Thank you.
    Priscilla Poh

    ReplyDelete
  5. 是啊
    有cheese powder真的不一样:)

    中秋节快乐

    ReplyDelete
    Replies
    1. 谢谢你分享这食谱,真是太好吃了!

      Delete
  6. 中秋节快乐!Will bookmark this recipe for next year.

    ReplyDelete
  7. Hi, like to check w u. where can we buy the cheese powder ? ;)

    ReplyDelete
    Replies
    1. I bought it at Phoon Huat (kept in fridge). It's also available in some supermarkets (chilled section).

      Delete
  8. Happy Mid-Autumn Festival to you and your family. Such perfect looking Shanghai Mooncakes.

    ReplyDelete
    Replies
    1. Happy Mid-Autumn Festival to you & family too.

      Delete
  9. Hi. Can I don't put cheese powder?

    ReplyDelete
    Replies
    1. Yes, you can omit the cheese powder if you do not like it. The purpose of the cheese powder is to add a slight salty taste to balance the sweetness in the mooncake. You do not really taste the cheese powder.

      Delete
    2. Is it a good idea to use green tea powder or just a lil salt instead? I can't eat cheese sadly.

      Delete
    3. Green tea powder will be nice. Love the fragrant.

      Delete
  10. Hi,thanks for great recipe. I tried the recipe but I do not know why the pastry crumbled when I cut the mooncake. Appreciate your kind advice. Thanks !

    ReplyDelete
    Replies
    1. make sure the mooncakes are completely cool before cutting. The pastry tends to be a little crumbly, but should still hold its shape. Else, check baking time, could be overbaked.

      Delete
  11. Hi, would like to know if milk powder can substitute the milk. Tks alot.

    ReplyDelete
    Replies
    1. Yes. If your pastry dough is a little dry, just add 1-2 tbsp of water to it.

      Delete

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