Learn how to easily make Shanghai Mooncake that has buttery and crumbly crust filled with sweet red bean paste filling (dou sha). So much easier to make than traditional mooncake.
25grmelon seedssave about 30 seeds to decorate later
Egg wash:
1egg yolk
½tspmilk
Instructions
Toast the melon seeds on a dry pan until lightly brown and dry. Set aside to cool down
Prepare the red bean paste or other sweet paste of your choice the day before is best. Weigh out about 10 portions of 20 grams filling (if you plan to use 50 gr mooncake mould to press), otherwise portion into 10 equal portions for the filling
Mix the red bean paste with toasted melon seeds, saving some of the seeds for decoration later
Make the dough:
Mix all the dry ingredients in a mixing bowl. Add softened butter or coconut oil. I used coconut oil, but you need to make sure the coconut oil is not in a melting liquid state. It needs to be in solid but soft form. Rub in the butter/coconut oil until you get a crumbly texture
Add egg and continue to knead into a soft smooth ball. If it's a bit too wet, you may add a bit flour, teaspoon by teaspoon, but you shouldn't have to. If it's too dry, you can add a bit of milk, teaspoon by teaspoon. Wrap with a plastic wrap and chill for 30 minutes in the fridge
Wrapping:
Preheat oven to 350 F. After chilling in the fridge, remove the dough and portion into roughly about 30 grams dough each (if you plan to use 50 gr mooncake mould to press), otherwise, just divide into 10 equal portions. Keeping them covered and work with one dough at a time
Take one dough and flatten with your palm and roll it out into about 4-inch diameter circle. Place one filling in the middle and use the dough to wrap around the filling to close. Cup your hands around the dough to shape it tall. Place the seam side down on a baking sheet lined with parchment paper. Once you are done, pop the baking sheet in the fridge to let them chill for 15 minutes. This helps to prevent the mooncake from spreading to the side too quickly
Preheat oven to 350 F. Take one dough and flatten with your palm and roll it out into about 4-inch diameter circle. Place one filling in the middle and use the dough to wrap around the filling to close. Gently place this inside the cavity of the mooncake mould and press to print the pattern. Place on a baking sheet lined with parchment paper. Once you are done, pop the baking sheet in the fridge to let them chill for 15 minutes. This helps to prevent the mooncake from spreading to the side too quickly
Baking:
Remove from the fridge and brush with egg wash and sprinkle with some sesame seeds or use melon seeds, gently press them down so they stay
If you are using mooncake mould: Do not brush the mooncake with eggwash yet or the imprints won't be so visible anymore after baking
Bake in the oven for 15 minutes and then brush with egg wash for the second time. If you are using mooncake mould, brush with egg wash after baking for 15 minutes. Bake again for another 10-15 minutes or until nicely golden brown
Let them cool down on the baking sheet for 5 minutes and then transfer to a cooling rack to let them cool down completely