There are more than seven types of mooncakes created according to the different provinces in China. The preparation of the dough as well as the filling reflect their respective identities and culture.

Curiously, the Shanghai style is one of the less popular mooncake styles here in Malaysia. Similar to French pastry, the mooncake skin is layered, flaky and buttery, making it one of the more refined variations.

The Shanghai mooncake is delicate, feminine in presentation, and – most significantly – provides a glimpse of the rich culture and strong identities of the different Chinese provinces, as well as the noble thought behind its humble appearance.

Ingredients

• 350g cake flour or rose flour
• 60g milk powder
• 1 teaspoon salt
• 160g butter, room temperature
• 100g margarine
• 70g icing sugar
• 2 eggs
• 360g lotus paste, divide into 12 portions of 80gm each
• 12 salted egg yolks
• melon seeds
• egg wash consisting of 2 egg yolks and 1 tablespoon milk

Method

For the mooncake skin

• Crack the two eggs into a bowl, beat and sieve to remove clumps.
• In another bowl, add the flour, milk powder and salt.
• Separately, combine the butter, margarine and icing sugar. Beat on medium speed until light and fluffy.
• Add the egg gradually, beating until well combined.
• Add the flour mixture gradually in three parts, mixing until well-combined each time.
• Wrap the mooncake skin dough with cling wrap and refrigerate for one hour.

For the filling

• Separate the salted egg yolks and steam for five minutes.
• In a pan, toast the melon seeds on low heat for five minutes. Allow to cool.
• Add some melon seeds to the lotus paste, then wrap each egg yolk with the paste, shaping each into a ball.

To make the mooncake

• Divide the mooncake skin dough into 12 portions.
• Wrap each salted egg-paste ball with the dough, ensuring the shape is retained.
• Bake in a preheated oven at 175°C for 25 minutes, then remove and allow to cool.
• Brush the tops of the mooncakes with egg wash.
• Bake again at 175°C for another 15 minutes until golden brown.
• Allow to cool before serving.

Tip: Shanghai mooncakes may be kept in the fridge for two weeks. Simply reheat in the oven for eight minutes at 175°C before serving.

Happy Mid-Autumn Festival!

This article first appeared in butterkicap.com.

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