AuthorLe-ThermiqueCategoryDessertsDifficultyBeginner12 pieces Shanghai mooncake
- Weight : Crust 45g / Filling Bean Paste 45g / Salted eggs approx. 15g
- Soak salted eggs yolk in corn oil for 1 hour
- Preheat oven 160°C
- Bake the eggs yolk in the oven for Timer: 8 Minutes and set-asides.
- Bake the melon seeds in the preheated oven for 5 Minutes .
Filling: Beans Paste
Notes: Refer to Beans Paste recipes : White Lotus, Red Beans, Mung Beans or purchase the ready made bean paste.
- Place all the ingredients (A) butter, sugar, eggs, vanilla extract in the mixing jar and mix.
Settings: Timer: 30 Seconds / Speed : 4
- Place all the ingredients (B) flour, milk powder, corn starch, custard powder and salt in the mixing jar and mix.
Settings: Timer: 30 Seconds / Speed : 4
- Transfer the dough to the worktop surface and wrap with the cling film.
Notes : if the dough a bit dry, add little COLD water and gently knead. Cold water for crumbly skin.
- Rest in the room temperature for 30 minutes.
Crust
- Remove the dough from cling film, and gently knead the rested dough just until it comes together and firms up.
- Split the dough to 12 equal portions weighing at 45 g each. Form each into a ball.
- Cover with cling film or cloth to prevent dough dry and crack.
Filling
- Mix the baked melon seeds into the bean paste. Lightly knead to combine the melon seeds into the paste.
- Roll the paste into a log, divide into 12 equal potions about 45 g each and roll into balls.
Wrap the salted egg yolk with bean paste
- Flatten the bean paste on you both palm, place the salted egg yolk in the middle and carefully shape into round ball and set aside.
Wrap the bean paste ball with skin
- Flatten skin dough on your both palm, place the bean paste ball on the flattened dough and enclose filling by gently pressing edges until filling is sealed.
- Shape the dough into a nice rounded pastry dough
- Preheat oven to 160°C
- Lightly brush a thin layer of beaten egg yolk on the surface of the mooncake.
- Spray a very thin layer of water on surface to avoid cracking surface (especially you used larger amount of dusting flour).
- Bake for 15 Minutes and remove out from the oven and leave to cool on wire rack for 5 Minutes
- Lightly brush as thoroughly as possible the top of mooncakes with beaten egg yolk.
- Place and arrange the winter melon seeds or sesame seeds on the center of the mooncake and sprinkle the sesame seeds in the middle.
Tips on egg wash:
- Whip the egg yolk , pinch of salt and 1 tbsp water/milk and strain it for the best egg wash that is smooth and lump free.
- Place mooncakes back in the oven and continue bake 15-20 Minutes until the egg wash turns golden brown.
Serving Size pieces
Servings 6
- Amount Per Serving
- Calories 630
- % Daily Value *
- Total Fat 24.8g39%
- Saturated Fat 11.5g58%
- Cholesterol 385mg129%
- Sodium 558mg24%
- Potassium 262mg8%
- Total Carbohydrate 78.8g27%
- Dietary Fiber 5.5g22%
- Sugars 31.7g
- Protein 20.6g42%
- Calcium 11%
- Iron 20%
- Vitamin D 200%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
12 pieces Shanghai mooncake
- Weight : Crust 45g / Filling Bean Paste 45g / Salted eggs approx. 15g
- Soak salted eggs yolk in corn oil for 1 hour
- Preheat oven 160°C
- Bake the eggs yolk in the oven for Timer: 8 Minutes and set-asides.
- Bake the melon seeds in the preheated oven for 5 Minutes .
Filling: Beans Paste
Notes: Refer to Beans Paste recipes : White Lotus, Red Beans, Mung Beans or purchase the ready made bean paste.
- Place all the ingredients (A) butter, sugar, eggs, vanilla extract in the mixing jar and mix.
Settings: Timer: 30 Seconds / Speed : 4
- Place all the ingredients (B) flour, milk powder, corn starch, custard powder and salt in the mixing jar and mix.
Settings: Timer: 30 Seconds / Speed : 4
- Transfer the dough to the worktop surface and wrap with the cling film.
Notes : if the dough a bit dry, add little COLD water and gently knead. Cold water for crumbly skin.
- Rest in the room temperature for 30 minutes.
Crust
- Remove the dough from cling film, and gently knead the rested dough just until it comes together and firms up.
- Split the dough to 12 equal portions weighing at 45 g each. Form each into a ball.
- Cover with cling film or cloth to prevent dough dry and crack.
Filling
- Mix the baked melon seeds into the bean paste. Lightly knead to combine the melon seeds into the paste.
- Roll the paste into a log, divide into 12 equal potions about 45 g each and roll into balls.
Wrap the salted egg yolk with bean paste
- Flatten the bean paste on you both palm, place the salted egg yolk in the middle and carefully shape into round ball and set aside.
Wrap the bean paste ball with skin
- Flatten skin dough on your both palm, place the bean paste ball on the flattened dough and enclose filling by gently pressing edges until filling is sealed.
- Shape the dough into a nice rounded pastry dough
- Preheat oven to 160°C
- Lightly brush a thin layer of beaten egg yolk on the surface of the mooncake.
- Spray a very thin layer of water on surface to avoid cracking surface (especially you used larger amount of dusting flour).
- Bake for 15 Minutes and remove out from the oven and leave to cool on wire rack for 5 Minutes
- Lightly brush as thoroughly as possible the top of mooncakes with beaten egg yolk.
- Place and arrange the winter melon seeds or sesame seeds on the center of the mooncake and sprinkle the sesame seeds in the middle.
Tips on egg wash:
- Whip the egg yolk , pinch of salt and 1 tbsp water/milk and strain it for the best egg wash that is smooth and lump free.
- Place mooncakes back in the oven and continue bake 15-20 Minutes until the egg wash turns golden brown.