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Shanghai Mooncake

85 comments
Mid-autumn Festival or Mooncake Festival is just three weeks away and you can find mooncakes on sale everywhere. Today I'm going to share with you this full of buttery fragrance, with a slight crispy crust and much more easy to make than the traditional baked mooncake ~ Shanghai Mooncake 




 Here is the recipe                                              

(A)   140g Butter
         80g Shortening/Crisco
         50g Sugar caramel syrup/golden syrup
         1/4 tsp Salt
         1/4 tsp Lemon yellow colouring

(B)    1 Large eggs

(C)     220g Plain flour
          150g Top flour
          1/4 tsp Baking powder

(D)     550g Lotus paste (store bought)  with one handful of melon seeds

Method:
  • Pour ingredient (A) into cake mixer and beat till creamery. Scrape bowl and add egg with 2 tbsp of flour (from ingredients C), beat well.
  • Pour in ingredients (C) with 2 tbsp ground almond into egg mixture and use a rubber spatula roughly mix the mixture together. Texture should looks crumbly with flour on it.
  • Wrap dough in a plastic bag ~ flatten it and put in freezer for 20 minutes.
  • Measure 550g lotus paste with one handful of melon seeds into it and knead to smooth. Divide  lotus paste into 18 pcs (about 30g each) and roll into a round ball. Cover with a cling wrap and set aside
  • Take dough out from freezer and knead dough to smooth. Divide dough into 18 round balls.
  • Flatten dough with a roller pin and wrap up the lotus paste filling into it and shaping it like an egg shape then place on baking tray with baking sheet below.
  • Lightly brush the surface with beaten egg and add some melon seeds on top.
  • Bake at preheated oven at 180C for 20 minutes.
  • Leave Shanghai mooncake to cool and store in an airtight container.
 Enjoy!

Kitchen note: Top flour is super-fine quality flour gives extra fine texture, best for chiffon cakes, butter cookies, Swiss roll, crepes, doughnuts and others but it doesn't matter if you don't have any.

85 comments:

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  1. Yes, you can see mooncakes everywhere now and already on offer at 30% discounts at some stores! Talk about early birds lol!Your shanghai mooncakes looks delicious, I'll bookmark this for when I am in the mood to bake me some:) Thanks for sharing!

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  2. Wah, so beautiful.Of all the baking mooncake, I love this the most.

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  3. OOO...
    Yummy Shanghai mooncake!

    BTW, may I know what is 'Top flour'? Thanks.

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  4. This is very beautifully baked - nice golden color. You getting busy with moon cakes liao....

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  5. Ann, your Shanghai mooncake looks great and delectable. Everyone seems to be busy making mooncake now. I wish I can have a few slices of your homemade one. Not sure if I can find golden syrup here. What do you think I can replace it with. Honey maybe?

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  6. You are making me drool. I just finished dinner and I wish I have two of these mooncakes for dessert with my oolong tea. I am not sure if we can buy lotus seed paste here or I'll surely make this. Maybe I'll have to substitute with tau sar.

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  7. Very nice mooncakes, Ann! I'm admiring the rich golden colour of their pastry.

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  8. I can only imagine how delicous these are heard to buy them they cost a mere fortune... wish I could just take a little bite her! they look awesome!

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  9. @Jeannie
    Hi Jeannie, This is very easy to make and can be done in an hour. Have a try.

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  10. @icafe
    Icafe ~ if you can't find top flour just use all plain flour.

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  11. @Yummy Bakes
    Chris, Yup.. getting busy next month :)

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  12. @ICook4Fun
    Gert, I think no problem to use honey. If you can't find golden syrup see whether there is any corn syrup around.

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  13. @Biren @ Roti n Rice
    Thanks Biren. Yes you can substitue with tau sar even with salted egg yolk if you like.

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  14. This looks beautiful! I'm sure it tastes super yummy too!

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  15. 1.Is the dough easy or not so easy to handle for a beginner?
    2. Does this mooncake crumbles easily n how does it taste?
    thks alot for your advice.
    Belle

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  16. Your Shanghai Mooncakes looks good! It has been more than 2 decades since I last baked the traditional ones!! LOL! So much of work that goes into it, especially the filling, so I decided to buy them instead! But they are really extremely expensive nowadays!

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  17. Wow, your moonies so pretty & beautiful golden colour.

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  18. Shanghai Mooncake is my fav...But hard to get the best one in town.

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    Replies
    1. you can get it in Oversea Restaurants.
      www.oversea.com.my

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  19. @Anonymous
    Hi Belle, Yes this is very easy to make compare the traditional one.
    The pastry is a little crumbly because of the shortening and it is quite difficult for me to explain to you how its taste like. You can try half recipe first and see whether you like it or not.

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  20. btw, how many shanghai mooncakes can make from the recipe?

    Angeline

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  21. @アンゼエリン
    I made 18 pcs but you make it bigger or smaller as you like. Can also add salted egg yolk in it too.

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  22. 很美哦,哎呀,我也想做了呢!

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  23. Wow, you have started mooncake making. Can post a little later (hinting). :) Looks very pretty! I'm thinking of making some too. Can recommend good lotus paste? Can find smaller packs like 500g instead of 1kg? Thanks!

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  24. Lovely, yummy! Yes very much more easy to make compared with the traditional ones, no need to knock or bang the cakes out!!

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  25. Looks like a huge pineapple roll! I like mine with double egg yolks....:D

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  26. Look nice and yummy...but i still consider want to do or not...pos some for me...haha!!

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  27. Great idea to colour them golden! Ok will borrow this idea when I make them next weekend, thanks Ann! 

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  28. Anncoo, that's some beautiful mooncakes! Can you ship 4 of those to Canada before the mid-autumn festival? :)

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  29. 好美的上海月饼。我也正打算尝试做这一款,先谢谢你的食谱了。

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  30. @Small Small Baker
    SSB, hehee...just make this for fun. Will post more in Sept.
    You can buy 500g packing from Kwong Cheong Thye 广祥泰,they have 2 types of lotus paste imported from HK and one made by themselves. They also have many other flavours for the snowskin. Cranberry in red wine is one of my favourites.

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  31. @Cheah
    Cheah, hahaa...totally agree especially the glazing. Always finger crossed that I won't mess up the glazing.

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  32. @蓝色小厨
    蓝色小厨 ~ sure, will post more before the festival.

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  33. Happy Moon Festival Ann (little too early?)!! Wow your mooncake is gorgeous!!! I stated to see mooncake packages in Chinese market and start thinking about buying some (not "making" some haha). I had never had homemade mooncake but yours look soooooo good!!!

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  34. can post to me also? hehe...
    i never try Shanghai Mooncake before, don't know can make it not...
    btw ann, what's the different plain flour and top flour?

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  35. Wow, I've never tried this version of Mooncake before! Bet it must be good :)

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  36. Ooo, thank you for sharing your recipe! I would love to try making these. I'm still recovering from the trauma of having 3 of 4 special mooncakes being THROWN IN THE TRASH by US agriculture inspectors when returned home from a visit to Singapore & KL, just because they contained salted egg yolk. 8-(

    Perhaps making them will ease the pain...

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  37. whoaaa.... another beautiful and scrumptious post.. ^,^

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  38. @Nami | Just One Cookbook
    Thank you Nami. Have a try on this simple mooncake. You can also add red paste in it.

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  39. @Sherleen.T
    Sherleen, where are you staying? :D
    For the top flour, you can refer to the kitchen note below the post. Plain flour is all purpose flour (ordinary flour) can use for any kind of bakes except breads.

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  40. @Tangled Noodle
    Tangled Noodle, What a waste! I remember I brought some of my mooncakes without salted egg yolk to US and luckily they let me passed.
    Have a try on this and the dough is different than the traditional mooncake.

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  41. Mooncakes are one of my fav among all the festivals food! Every year I'll buy lots of mooncakes, almost all with salted egg yolks and the 3 of us, both my gals and me will 'snatch' the biggest yolk! lol
    I prefer the snow-skin ones but traditional baked mooncakes I won't missed out too! ;D

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  42. Ann,你做的上海月饼很漂亮,都不会裂口涅。。。我去年做的很多都裂了 :(

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  43. 看了你的上海月饼很酥哦。。。。。尤其是最后一张,看到它的外皮酥酥的,我也要一粒哦。。。。

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  44. I usually buy from the cake shop for the mooncake festival. Although my mom will make some and send to her kids. Your Shanghai mooncakes looks very nice! Hope can manage to make this version at home :)

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  45. I have yet to start making mooncake, look at yours, i must make this soon.

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  46. These look delicious! I've never heard of them before but would love to know what the inside lotus paste filling tastes like :)

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  47. Your mooncakes look perfect! I have never actually tried making mooncakes on my own, thanks for the inspiration!

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  48. Looks wonderful Ann! Can always trust you to come up with something delicious and unique for a big festival =)

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  49. Ann, I love Shanghai mooncake the most! Yours look so tempting, I like home-made moon cake because they are not that sweet compared with those commercial ones. Good job!

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  50. These are delightful!! I'm not usually a fan of the bean paste, but these I would love to try!

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  51. Oh wowwwww look at that last photo..wowww so delicious Ann..Great recipe, as always you did fantastic job!!!

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  52. Perfect Ann!! not sure will i be making mooncakes this year or not..most likely not.

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  53. Thanks Joyce. Yes the prices are really expensive. Home made is the best right :)

    茄子,谢谢。你的手艺也是一流。

    Hi Victor, Thank you! Of course I can send to you :))

    Cherry Potato, 一定好试哦 :)

    Shirely, have a try if you have time.

    Lyn ~ Did you make them yourself? This recipe is quite easy :))

    Esther ~ 还是有裂的,是没拍照而已。。。:D

    Joelyn, 你度假回来啦!好玩吗?
    这月饼刚出炉的是候,真的又香又好吃。

    Thanks Lia, have a try on this. It is very easy to make.

    Sonia, I'm sure you can do a better job :)

    Aimee, Thank you for visiting. How I wish you can try this :)

    Elenareviews ~ Thank you :)

    Jen ~ I hope you can try this recipe.

    Hi Clare, So happy to see you again. Thank you for your compliment :)

    Yes Min, Home made is the best.

    Belinda, this is made by lotus. Is very fragrant and delicious.

    Oh dear Sandra, Thank you!

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  54. these looks terrific. Too bad i dont have an oven else would try out this recipe too. The way you explain it looks very easy and do able

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  55. YUMMY! Shang Hai mooncake is my all time favourite, especially its buttery crisp crust! Thesedays the lotus paste is kind of expensive though, mayb I should try to make some of these too!^^

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  56. oh yumm so pretty I've never had a shanghai mooncake before..

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  57. Mooncake time already!? wow..time really flies!
    They look so good..almost as good as Cantonese moon cakes!

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  58. as always, a stunningly beautiful post (and popular)!!

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  59. OMG Look amazing!!! Annco I love these!! gloria

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  60. I think I might have had these before!! They look really familiar! I don't really like lotus paste, so I'm not too much of a fan of mooncakes, but these look really cute and pretty! I'd be tempted to try some!!

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  61. Ooh, I've never tried this type of mooncakes before. I usually have the one's with the egg yolks, but I don't like egg yolks in my mooncakes so I give them to my kiddies as they enjoy them. Your version looks lovely. I'm sure they taste just as yummy as they look.

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  62. 看见大家都在做着月饼。。我也心动了。。呵呵~看看放假回来会不会有mood去动手。。哈哈~
    喜欢你的月饼,裹得很均匀。。很漂亮~^^

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  63. 最近真的好多人都做上海月饼,我下星期也要凑热闹了~ ^_^

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  64. Small Kucing ~ I thought you've an oven at home because you and your kids always play in the kitchen :D

    Alice ~ Yes, the lotus paste is really expensive! Can use tau sar much cheaper.

    Jess, you must try to make this :)

    Angie, yes time really flies...just like I made mooncakes not not ago :)

    Thank you Dave, Rebecca and Gloria :)

    Hi Von, You can change to any filling you prefer.

    Thank you LeQuan for coming to my site after your fun and tired trip to UK. I also don't quite like salted egg.

    Rachel ~ 谢谢你,你不是还在度假吗?真的好感动。

    Shan~ 呵呵。。。可能是要先热身一下吧。

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  65. Mooncake festival is coming soon. Thanks for sharing this recipe. I adore shanghai mooncake. Yours look perfect.

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  66. I just love it.. it's so beautiful. How do you prevent cracks .. usually this type of Shanghai mooncake will have a lot of outer cracks

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  67. They look amazing, beautiful, the love and hugs.

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  68. Ya Ann, mooncake festival is getting close, isn't it! I haven't ready yet for any bake goods. Hopefully soon.
    Hope you're enjoying your weekend.
    Kristy

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  69. I have bought mooncake molds in Chinatown in San Fransisco and was itching to try my hand at mooncakes. thanks for the timely recipe.

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  70. Those look delicious! I loved the outside but the ones that are cut open... now I just want one... Please?

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  71. I can't believe it is that time again already! I so love all your mooncakes,and I would love to take a big bite out of this one! Yum!!

    I tried to post a comment before when I saw this on facebook, but sometimes my husband's computer won't let me. I did get back to do it :)

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  72. Thank you Ellie. How time flies, it was just like yesterday :)

    Rosamundwo, my mooncake still cracked that you can see visibly on the picture.

    Kristy, I think you can start preparing the ingredients now. Will get busy after this week.

    Tasteofbeirut, WOW...you bought the mooncake mould! You must have love mooncake a lot.

    Thanks Simone :) Hope you can really can try this delicious mooncake.

    Oh Lyndsey, you can always come here ;DD Yes I had posted two mooncakes making in the past two years. Scratching my head what to make next :)

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  73. I love mooncakes, if I can find the time, I will try to make this. Thanks for sharing! x

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  74. Hi Ann, how long can these mooncakes be kept? If they are kept in air tight container?

    Jen

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    Replies
    1. Hi Jen, try to finish them in 5 days. Yes in an airtight container but some people the Shanghai mooncake it in the fridge and toast it the next day.

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  75. Ann, is it ok to substitute Top flour with cake flour? If yes, is it still 220g plain flour and 150g cake flour? Thanks!

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    Replies
    1. Ai Li, you can change the top flour all to plain flour, total 370g.

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    2. Will it be less soft if I use all plain flour? If it does affect, then I will go and buy. Thanks!

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    3. Ai Li, I only tried this recipe with top and plain flour but saw somewhere that only plain flour is used for Shanghai mooncake.

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    4. Ann, thanks! Your Shanghai mooncakes are shaped so nicely. Hopefully I can do likewise. Any tips that you can advise? Thanks!

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