Shanghai Mooncake Recipe (上海月饼)

 

Ingredients: (8 mooncakes)

350g flour

180g shortening

150g Icing sugar

1 1/2 tsp salt

20g corn flour

20g custard powder

60ml coconut milk

150ml evaporated milk

5 salted egg yolks

8 century egg yolks

 

Preparation:

• Prepare salted egg yolk custard

1. Measure 20g corn flour, 20g custard powder, 70g sugar and mix it well in a bowl.
2. Add in 60ml coconut milk, 1/2 tsp salt and mix it well.
3. Add in 150ml evaporated milk and mix it well.
4. Add in 5 salted egg yolks and mix it. In this stage, leave the salted egg yolk in the mixture without breaking it.
5. Steam the salted egg yolk custard in a steamer about 20 minutes until it settled (no running liquid).
6. After it has settled, mix it well with an egg beater. Wrap it with plastic and set  it aside to cool.

• Prepare 8 century egg yolks

1. Boiled 8 century eggs and after it’s done, extract century egg yolks and set aside to cool.

• Prepare water dough

1. Sift 200g flour in a mixing bowl.
2. Add 100g shortening and mix it well.
3. Sift 80g sugar and mix it well.
4. Slowly add in 75ml water and keep mixing until it become a soft dough.
5. Divide water dough into 8 and knead it into 8 round dough  and set aside.

• Prepare oil dough

1. Sift 150g flour in a mixing bowl.
2. Add 80g shortening and mix it well.
3. Add in 1 tsp salt and keep mixing until it become a soft dough.
4. Divide oil dough into 8 and knead it into 8 round dough  and set aside.

• Combine water dough and oil dough

1. Pour some flour on your working board and roll 1 water dough with a wooden roller several times and make it into a rectangular shape. Put 1 oil dough in the centre and wrap it up into a round dough. Set aside. Repeat the same process for the rest.
2. Again, pour some flour on your working board. Roll 1 combined dough with a wooden roller several times, roll it like a swiss roll and set aside. Repeat the same process for the rest of the combined roll.
3. Roll the combine swiss roll for the second time. Again, take 1 combined dough (already rolled into swiss roll), put it 12 o’clock (vertical) and roll it with wooden roller several time. Roll it into swiss roll and set aside. Repeat the same process for the rest.

• Combine salted egg yolk custard and century egg yolk (Make sure salted egg yolk custard and century egg yolk is cool)

1. Knead salted egg yolk custard into soft dough. Divide equally into 8 dough (approximately 70g each). Make it a rectangular shape, put 1 century egg yolk in the centre and wrap it up into a round dough. Repeat the same process for the rest.

• Combine all

1. Pour some flour on your working board. Roll combined dough (swiss roll shape) with a wooden roller several times and make it into a rectangular shape. In the centre, put 1 combined salted egg yolk custard and century egg yolk and wrap it up into a round dough. Repeat the same process for the rest.

• Ready to bake

1. Put parchment paper (optional) on your baking tray and put all 8 mooncakes for baking.
2. Lightly brush with egg glaze (1 egg mix with 1/4 tsp salt) and sprinkle surface with some black and white sesame seeds. (optional)
3. Bake in preheated oven at 180 degree Celsius about 40 minutes.

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