Shanghai Mooncakes with Red Bean & Salted Egg Yolk [19 Aug 2016]
MiMi Bakery House
MiMi Bakery House
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  • 3/4 tsp baking powder
  • 1 egg
  • 10 salt
  • 10 minutes. Set aside to cool.)
  • 1. Put the dry ingredients into a mixing bowl and mix until well combined.
  • 2. Add in the shortening and butter and mix until crumb
  • 3. Add in the beaten egg and mix into a soft dough.
  • 4. Divide the dough into 10 equal portion. (My final dough weighs about 370g, each portion is about 37g.)
  • 1. Prepare 10 x 30g red bean paste, rolled into round balls.
  • 2. 10 baked salted egg yolks
  • 1. Wrap the salted egg yolk with the red bean filling. Roll into a round ball. Repeat for the rest of the red bean filling
  • 2. Take 1 portion of the dough and wrap up the red bean filling and roll into a round ball. Repeat for the rest of the dough.
  • 3. Place the dough on a lined baking tray.
  • 4. Brush the dough with beaten egg yolk and place pumpkin seeds on the top.
  • 5. Bake in a preheated oven of 175C for about 20
  • 6. The Shanghai Mooncakes will be best consumed after 2 days and it could keep well for about 2 weeks.



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