If you are using mooncake mould, gently place this inside the cavity of the mooncake mould and press to print the pattern. Use the dough to wrap around the filling to close.Ĭup your hands around the dough to shape it tall. Take one dough and flatten with your palm and roll it out into about 4-inch diameter circle. Keeping them covered and work with one dough at a time. 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. Wrap with a plastic wrap and chill for 30 minutes in the fridge. If it’s too dry, you can add a bit of milk to help the dough comes together If it’s a bit too wet, you may add a bit flour, teaspoon by teaspoon, but you shouldn’t have to. Rub in the butter/coconut oil until you get a crumbly textureĪdd egg and continue to knead into a soft smooth ball. Make sure the coconut oil (if you choose to use) is in solid but soft form I used coconut oil, but you need to make sure the coconut oil is not in a melting liquid state. Mix all the dry ingredients in a mixing bowl.Īdd softened butter or coconut oil. Roast melon seeds in a dry pan until golden brown and nutty.Ģ. ![]() If that’s not your cup of tea, stick with butterĬOOKING OIL: I won’t recommend using cooking oil for this Shanghai mooncake simply because the dough is more difficult to handle and when you wrap it just keeps breaking. It gives a nice coconut aroma to the mooncake. I grew up in Southeast Asia and so we are crazy about anything coconut. I believe it makes the best pastries □īUTTER: If lard is not available, butter is a great substitute.ĬOCONUT OIL: My family loves it with coconut oil. If you have access to purchase lard, hey, go for it. LARD: Back in the days, Shanghai mooncake or many other types of Chinese baked pastries are made with lard. It is way easier to make compared to traditional baked mooncakes too! TYPE OF FAT TO USE ![]() This Shanghai mooncake is another story! It has buttery and crumbly crust that reminds me of eating shortbread or pineapple tarts (kue nastar). Mom usually got one box every year with dou sha and salted egg yolk filling, but I found it too rich and just never really a fan of it. I’ve never been a fan of one since I was a kid. My family is not crazy about traditional baked mooncakes. I’ve been having lots of fun making all these mooncakes for the past few months. So much easier to make than traditional mooncake. Please feel free to contact me if you need any help creating this.Learn how to easily make Shanghai Mooncake that has buttery and crumbly crust filled with sweet red bean paste filling (dou sha) and melon seeds. It may not create as beautiful of a golden sheen on your pastries as egg does, but it is good enough! It creates a similar sticky consistency as egg. Also, considering this recipe is vegan, I wanted to be sure there was an alternative for this as well. I don’t like using egg wash on my food, only because it always goes to waste. The warmth of your hand will help make the pastry more malleable and easy to work with. The pastry needs to have this kind of consistency because you want your mooncake to be crusty/pastry-like, not cake/bread-like. The pastry is not the most flexible, so it can easily break when you’re trying to cover the date paste with it. You may need to watch my video on Instagram to see how I stuffed the pastry. This stuffing recipe is high in protein and packed with natural goodness. I cover these with crushed nuts and store them in the fridge for about 1 week. I usually make this paste into bliss balls at home, as a quick snack. I wanted this to be easy to re-create as well, so you can make it at home & with your kids. I wanted this mooncake to be vegan friendly but with the traditional components of the mooncake. I created this with the lotus seed/red bean texture in mind. He uses 4 very basic ingredients and writes in detail why each ingredient is necessary for the perfect mooncake. My pastry recipe has been adapted from the very famous mooncake pastry recipe from KP Kwan, the author of Taste of Asian. Mooncakes represent togetherness, family, and the start of new beginnings. ![]() It is eaten in pieces during tea as it can be quite heavy. Usually, it is about 10cm in diameter, and moulded using a traditional stamp motif with special designs on them. Mooncakes are a sweet crusty baked pastry with a rich red bean paste or lotus seed paste stuffing, with a round salted egg yolk inside. Mooncakes are a traditional Chinese delicacy, offered during the Mid-Autumn Festival, one of the four very important Chinese festivals.
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