Love in the Kitchen : Shanghai Mooncake

The Mooncake Festival has passed and I only have the time to update this now. This year, I learnt 2 new mooncake recipes. Last time, I only know how to make the cold skin mooncake and this time I'm glad to say that I have learnt something new - the baked mooncakes. Though Shanghai mooncake is known to be one of the easiest to bake mooncake as compared to the traditional mooncake, but I'm still happy to see my amateur result. I think it tastes really awesome.

Shanghai Mooncake

Original recipe referred from Katherine Kwa's

Serving: 12 mooncakes

INGREDIENTS

Crust

(A)

125g butter

70g powdered sugar

1/2 egg mixture (30g)

1/2 teaspoon Vanilla essence

(B)

200g normal wheat flour

25g custard powder

Garnish
(C)

Remaining 1/2 egg mixture + little salt (or salted egg white) for egg wash

Kuaci seeds

Black sesame seeds

Filing

(D)

400g chocolate lotus paste

400g pandan mung bean paste + kuaci seeds (fried)

6 salted egg yolks marinated

click here to see how to marinate egg yolk

METHOD:

With low fire, fry the kuaci seeds until they are crispy. Leave to cool.
Divide filing into 12 portions, each for both flavours filing. Insert half an egg yolk into the pandan mung bean paste and wrap into a ball. Then, use the chocolate lotus paste to wrap the pandan mung bean ball into a larger ball. Set a side.
Mix ingredients A until well combined. Add in ingredients B and a soft dough will be formed.
Divide the dough into 12 portions.
Wrap the filing with the flattened dough to form an oval/round shape.
Arrange shaped mooncakes on the greased baking tray or lined with baking mat.
Brush egg wash on the mooncake surface. Put on kuaci seeds as decoration.
Bake in preheated oven 160 degree Celsius for 20 minutes.
Apply egg wash for the second time. Continue baking at 160 degree Celsius for another 10 - 20 minutes.
Mooncakes are ready to be served when they are slightly cool.

To take note:

Make sure all ingredients for the crust are well mixed otherwise you will get ugly patches on the crust.
Don't bake on high temperature to avoid cracks but if you don't mind, then just go on.
Don't bake for too long to avoid cracking when slicing.

Chinese Version

食谱取自 ~ Kathrine Kwa——可做8粒月饼。
饼皮材料：
A）125g牛油、70g糖粉、半粒鸡蛋（30g ）、半小匙云尼拉香精
B）200g普通面粉、25g吉士粉（custard powder)
抹皮：剩下的半粒鸡蛋加少许盐，拌匀、少许瓜子仁作装饰
馅料：800g莲蓉、8粒熟咸蛋黄

做法：
1）馅料分成8份，每份100g，中间放入咸蛋黄再揉成圆形待用。
2）将材料A搅拌均匀，加入材料B拌成一软团。
3）把面团分成8等份（每份大概55g），将馅料包入粉团里，揉成圆形，排放在烤盘上，抹上蛋液，放上瓜子仁作装饰，以180度烘约15分钟，取出，再抹上蛋液，再烘约10分钟至金黄色即可。
原食谱来自蓝赛珍老师

PS# 我做食谱分量的一半（4粒作为初次尝试）。蛋黄我放一半，不是整颗。温度我用160度（20分钟），蛋液，再160度（10-20分钟）。事先我腌制蛋黄（绍兴酒+芝麻油）隔夜。