Shanghai mooncake is characterised by its short crust pastry. The crisp and buttery crust of the skin goes very well indeed with the oriental mooncake lotus paste fillings. A modern variation compared to the typical traditional mooncakes: these mooncakes combine a western style crisp biscuit like pastry with a traditional chinese filling which is soft, sweet yet salty from the egg yolks.
- 105 grams margarine (or butter)
- 55 grams icing sugar
- 2 egg yolks
- 1 1/2 tbsp evaporated milk
- 220 grams all-purpose flour (sieved)
- 1 1/2 tbsp custard powder
- 500 grams lotus seed paste
- 25 grams melon seeds (toasted)
- 10 grams white sesame seeds (toasted)
- 5 Salted egg yolks (baked)
- 1 egg yolk (lightly beaten)
- First, have ready all ingredients needed to make these Shanghai mooncakes. To start, bake salted egg yolks in a 175 degree C preheated...
- Get the full instructions at Huang Kitchen by Angie Liew