Monday, September 17, 2012

Shanghai Mooncake 上海月饼



This year instead of making the famous Cheesy Shanghai mooncake, i made this normal Shanghai mooncake using custard and butter without cheese. This recipe was highly recommended by a customer i met when i was shopping at the usual bakery ingredients shop. She said this recipe was sharing by the owner of this shop few years ago and it was published in a Chinese newspaper. She is true, the crumbly buttery pastry, sweet red bean paste and salty taste from salted egg yolk, their taste just well blended together..and you will not feel too sweet to taste this mooncake.
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Don't worry when you see this mooncake cracked after baked (one tip advise from the chef is do not overbeat the butter and sugar), it will come back to the same shape after it has been cooled down.
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This time i did not top with the usual melon seeds, instead sprinkle black and white sesame seeds..resulted very fragrant sesame aroma..
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Shanghai Mooncake 上海月饼
(recipe source: adapted from cookbook writer cum chef Wendy Kor, with minor changes)
*makes 16pcs

Ingredients
250g butter (salted)
IMG_7837 copy 150g icing sugar
1 egg (large)
380g plain flour
60g custard powder

Filling
~ 700g red bean paste or any of your preferred filling
16pcs salted egg yolks, brush with rice wine, steamed for 5mins (I use homemade salted eggs)

Black and White sesame seeds
Egg wash-1 egg yolk+1tbsp water+1tbsp milk

Method
1. Weight red bean paste for 40g each and wrap with 1pc salted egg yolk and shape it to ball, set aside.
2. Sift plain flour and custard powder, set aside.
3. Beat butter and icing sugar till creamy (do not over beat, 2-3mins just nice).
4. Add in egg, beat well to combine. Add in sifted flour and custard powder, lightly to combine to form a soft dough.
5. Cover with cling wrap and chill in the fridge for 30mins.
6. Weight dough for 50g each and shape to ball.
7. Flatten dough with your palm and wrap up the red bean paste filling into it and shaping it like an egg shape then place on baking tray (you may dust hands with Kor Hun (cooked glutinous rice flour).
8. Lightly brush the whole mooncake with egg wash and decorate top with black and white sesame seeds.
9. Bake at pre-heated oven at 180C for 20mins.
10. Leave to cool and store in mooncake box.


Beside this, please hop over to check out Quay Po's Cooks event of THINK OUT OF THE SHELL - Join the Pastry Challenge which organized by Nutriplus. This contest is good because it means for home bakers only, like you and me but not Professional bakers. What you need to do is just create a recipe using Nutriplus eggs.

Ya, another great news from Quay Po, her son Nick Davis new single "Lost in Time" is available in USA iTunes stores. Lets come and support this young and talented man !!



58 comments:

Jess @ Bakericious said...

Sonia, I like custard pastry skin for the mooncake, I am sure it taste delicious. And your mooncakes really look so well baked, nice!

Ann@Anncoo Journal said...

Sonia, Your Shanghai mooncakes look exactly like those store bought. Can open shop liao :)

Quay Po Cooks said...

Sonia, thanks a million for the shout out! Hugs hugs, Muax, Muax. You are a great friend.

Dumpling Love said...

yum, Sonia! Seeing all these mooncakes on blogs really makes my craving stronger..haha. Can't wait to eat them!

Phong Hong said...

Shanghai mooncake is my favorite one. Yours looks so well done, macam from the shop. Next time can sell this in your Kedai Runcit. I will be the first to order. Hee..hee...

Mel said...

Everyone is baking Shanghai Mooncakes!! Hmmm......I loves this type of mooncakes! Recently wet markets/egg shops all ran out of salty eggs. Can't find any left!! Should have made my own salty eggs next time round. Your Shanghai Mooncakes looks so beautifully done! You are so professional!

Mich Piece of Cake said...

I like the crust of these mooncakes very much as its buttery and crumbly! Yours looks very flaky and delicious!

Lrong said...

Woah, looks sooo yummy... slurp...

xing hui said...

wa. so beautiful leh u mooncake. hope to get one... hi....

Somewhere in Singapore said...

Very nice...

mui mui said...

Hi Sonia,
Wow! These looks like those sell in the bakery shop.
So lovely, I would like to have a bite..:p
mui..^^

鲸鱼蓝蓝蓝 said...

上海月饼
真的是我的最爱啊
尤其是加了咸蛋的:)

Mayck Law said...

I like Shanghai Mooncake, this is yummy!! Your mooncakes look nice .

Honey Bee Sweets said...

I haven't started making shanghai mooncakes yet, I can't wait!! I think I might just go with your recipe using butter and custard...I'm 100% butter person, lol! But I'm not a fan of salted egg ...hope it will still be yums!

Ah Tee said...

OMG, my best selection of mooncake!! I love this kind of inner texture, moist inside, especially the salted egg, it looks moist as well!!

Dawn said...

Nice... I dont have the skill to bake mooncake. I think I can only afford to make Mooncake Jelly. :-)

Vivian Pang said...

Hope I have time to make this. It is very tempting !

Li Shuan said...

Oh ur mooncake engine work very well ... Excellent production with multiple varieties hehe..
Nice traditional shanghai mooncake!

Simple Living said...

I'm so impressed with the various mooncakes you have been doing and your willingness to share with us your knowledge too:) Thank you!

Baby Sumo said...

Sonia, you shd definitely join the Nutriplus contest. I think you have very very high chances of scooping the top prize!

Tracy Low said...

i Love shanghai moon cake!

anne said...

Maybe next year I'll try making snowy mooncake ! lol So , how much for a box of these deliciousness ?! ;D

sabrina 莎莎 said...

Sonia~
这个芝士上海月饼,那么火红!!
当然要列入我的list里。。。送人更有心意十分吧??呵呵呵!!!

Anonymous said...

Thank you so much for sharing your recipe.. will try it out tomolo!

ping said...

This looks like something I can manage :)
And I've just a batch of salted eggs ready ... perfect!
Now I hope it'll turn out as nice looking as yours. Perhaps I'd better try a half recipe first .... just in case :)

Jeannie Tay said...

This looks delicious and so flaky too! I have just baked the cheese recipe and the spiral recipe so this is another bookmarked recipe...;)

Mr Lonely said...
This comment has been removed by a blog administrator.
Jes's Deli Corner said...

Oh I plan to make this with red bean and salted egg too..must start must start..looks yummy.

la bottega dei sensi said...

must be delicious, I copy immediately
thanks

蚊子 said...

can send it to me please?? i miss mooncake sooo much!! hahaha

lena said...

you did it so pretty and the crumbs are so nice..perfect!

Casey said...

皮薄馅厚,洒上黑白芝麻的上海月饼好美哦!
:)

Cass @ 揾到食 said...

Me too, this year will try without cheese one. This mooncakes look good. I will try it and thanks for sharing :)

Nami | Just One Cookbook said...

I cannot believe it's moon festival is around the corner. I clearly remember last year when you were making all the mooncakes. Already one year!? So fast.... You are always so good at making these.

Amie said...

Banyak jenis moon cake ye Sonia... saya biasa makan, tapi yang Cosway punya.

Lisa H. said...

Wow... looks yummey... and flakey.
Beautiful mooncake Sonia :D

Jessie-CookingMoments said...

Sonia, I have enough of Shanghai mooncakes, hai, can't eat like this, want to keep fit mah, not time to exercise also, must control my diet. I know what you said about the combo of eating the mooncake with the salted egg yolk, just like the "ying & yang" match!

Anonymous said...

thanks for sharing.

Elaine said...

Your mooncake looks lovely and moist.

Kah Chin said...

Dear Sonia, i tried the famous cheesy recipe by substitute with butter and it was very good. As my mom prefers less cheesy taste, your recipe is just wonderful for me to try. Will do it this weekend. Thank you very much for sharing! ^^

Angie's Recipes said...

These look totally intriguing, Sonia.

zila norazila said...

yang ini sangat cantik la..i suka tgok mooncake bila sudah dipotong..cantikk sgt:)

Little Corner of Mine said...

Looks perfect, I love Shanghai mooncakes!

missyblurkit said...

This is so lovely Sonia. I have filed this recipe down and will replicate it post the mooncake festival when I get my cravings:D

suhaina aji said...

I have never tasted this type of mooncakes..looks so tempting..love it.

Anonymous said...

I tried this recipe but my mooncake turns out hard and crunchy after baking... any idea why? Can I reduce oven temp to 170 degree and bake longer time?
Jo

Sonia ~ Nasi Lemak Lover said...

Jo, i surpried yours turned out hard, it should not this way, i dont think is the temperature problem. Maybe it was due to beating butter and sugar, you have to beat till pale and light. And try to use better quality of butter like Anchor, SCS or etc..

Kah Chin said...

Dear Sonia, i just tried this recipe last night. To my disappointment, the shape collapse during the baking and become like "ang ku" shape V_V"
During the shaping, i find the dough quite sticky and harder to manage compared to the 'cheesy' recipe but still mould it. Perhaps i shoudl already use the koh fan? i follow the recipe exactly but not sure what went wrong? Could you please help?
However, the taste is marvellous. I love it very much :) Thank you again, Sonia ^^

Anonymous said...

Thank you Sonia, for highlighting the creaming step.. I under beat the butter and sugar..lesson learnt ;D I will try tis recipe again.. btw can pls advise wat can I do with the salted egg whites? Cos seems wasteful to throw them away.. pls advise
Jo



Sonia ~ Nasi Lemak Lover said...

Kah Chin, even it collapsed, it should not look like "ang ku", because the filling will not collapse, and filling should shape like egg shape "oval shape". I suspected this collapsed was due to high oven temperature, maybe you can reduce the oven temperature, and move the rack slightly lower. And the dough should not that sticky, otherwise you can use Kor Fun to dust your hands. Hope this helps.

Jo, what i did with the salted egg white, i use it to steam with minced pork, seasoning with little light soy sauce and pepper, already yummy!

Kah Chin said...

Hi Sonia, i'm using microwave oven with convection, maybe i should try 160C? The pastry is very nice but quite easy to break, is this ok or supposed to be more solid? Thanks for your time... :)

Kah Chin said...

Just a note, earlier i baked the cheesy shanghai mooncake @ 180C and it was just nice... so just wonder...

Anonymous said...

Sonia, jus wondering if I can reuse the filling fr my previous unsuccessful mooncakes for my new batch? Is it advisable to do so?
Jo

Sonia ~ Nasi Lemak Lover said...

Kah Chin, both recipes are using difference ingredients, and every oven is difference, so you need adjust accordingly. Ya, this pastry is soft and crumbly, it supposed this way..

Jo, i am not sure, but i think should be ok.

Lori said...

These are a so pretty! Your mooncakes are always turn out so beautifully. This version sounds delcious!

Anonymous said...

Your style is very unique in comparison to other folks I've read stuff from. Thanks for posting when you have the opportunity, Guess I'll just book mark this blog.
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teo ai li said...

Hi Sonia, I baked these today. They are really wonderful!!!! I have got 2 questions here.....my salted egg yolk is kind of light in color and looks quite dry (without that "oily orangey" look) although the taste is perfect. The other question is when I cut the mooncake into quarters, part of the salted egg yolk drops out; it does not stay intact in the red bean paste. Kindly help me and thanks!!

Ling said...

Your stated beat butter with icy sugar for 2to 3min,may I know for beating above mentioned is using hand or egg beater machine?if use egg beater machine at which speed:low,med or high speed?

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