After baking 10 salted egg yolks, I decided to make Shanghai Mooncake because I only need 4 salted yolks for making traditional mooncake. Yeah... 6 Shanghai mooncakes and 4 Traditional mooncakes. I will uploading recipe of my Traditional mooncake soon! 😊
This Shanghai mooncake is a fusion of combination of Western and Chinese cuisine like pastry and traditional mooncake filling.They are a modern variation compared to the typical traditional mooncakes.😘
烘焙了10个咸蛋黄后，我决定制作上海月饼，因为我只需要4个咸蛋黄来制作传统月饼。刚刚好... 6个上海月饼和4个传统月饼。我也将会上传我的传统月饼的食谱！😉
这款上海月饼融合了西式和中式的组合，如酥脆黄油皮和传统的月饼馅料。与典型的传统月饼相比，它们是现代的新式月饼品种。😄
👆 I used frozen salted egg yolks, to keep them moist, so I soak them in oil for an hour or more...
上海月餅 Shanghai Mooncake
Ingredients材料(6pcs):
Cake Flour 低筋面粉165g
Milk Powder 奶粉30g
Butter 牛油，室温80g
Margarine 人造奶油，室温50g
Icing sugar 糖粉30g
Salt 盐1/4tsp
Egg 1pcs 鸡蛋 (40g egg) (B级或40克蛋液)
Red bean paste 360g黑豆沙(分成6等分)(我用两种内陷，红豆馅和咸白莲蓉馅/I use two kinds of fillings, red bean and salted white lotus filling)
Salted Egg Yolks 咸蛋黄6pcs
Sunflower seeds 瓜子仁 少许（我没有放，因为孩子们不喜欢吃）
Coating表面涂层:
1 egg yolk 蛋黄
1tbsp milk 牛奶
~拌匀后过滤备用。~ Mix well and sieve for use.
Directions:
1 Add 2 tbsps of rose wine to egg yolks to remove unpleasant smell (optional), drain, then steam the egg yolks for 5 minutes. ( I used rice wine and bake in preheated oven 150°C for 10 mins)
2 Bake sunflower seeds in preheated oven at 160°C for 5 minutes.
3 Mix and sieve together cake flour, milk powder and salt.
4 Combine butter, margarine and icing sugar, beat over medium speed until light and fluffy, about 4 minutes.
5 Add in egg gradually, beat until well combined, about 2 minutes.
6 Add in sifted flour in 2 batches, mix until well combined.
7 Wrap the mooncake skin dough with cling wrap, keep refrigerated to rest for 40 minutes.
8 Add some sunflower seeds to red bean paste, then wrap egg yolk with the red bean paste, shape into ball.
9 Divide the mooncake skin dough into 6 portions, wrap the paste with mooncake skin dough.
10 Bake in preheated oven at 180°C for 20 minutes, remove from oven and brush the top with egg wash. (For egg wash: Mix together 1 egg yolk and 1 tbsp of milk, sieve through.) I sprinkle top with sesame seeds.
11 Bake again at 180°C for 10 minutes, until golden brown.
12 Allow the mooncakes to cool down before serving.
Tips:
*Consume within 3 days or keep refrigerated, stay fresh for about 2 weeks in the fridge.
制作方法：
1 咸蛋黄6个，倒入2汤匙玫瑰露酒去腥味，取出后蒸5分钟。（我用花雕酒去腥味，然后进烤箱150度烤10分钟）
2 少许瓜子仁160度(预热)烤5分钟备用。
3 将低筋面粉，奶粉和盐充分混合过筛备用。
4 把牛油和糖粉用搅拌器以中速打至乳白状，大约4分钟。
5 分2次加入鸡蛋打至顺滑状态。大约2分钟。
6 把1/2的面粉加入拌均，接着加入其余的面粉搅拌均匀。
7 用保鲜膜把面团包起来，放入冰箱静置40分钟。
8 月饼内馅加入少许瓜子仁和咸蛋黄然后搓成圆形。
9 分割6等分的饼皮，饼皮包入内馅，然后用手指慢慢收口。
10 放入已预热的烤箱，以180°C烘烤20分钟，然后取出涂上表面涂层。(表面涂层： 把1个蛋黄和1汤匙牛奶混合后过滤备用。) 撒上芝麻。
11 继续以180°C烘烤10分钟，直到金黄色。
12 月饼冷却后即可品尝。
提示：
*在3天内吃完或保存冰箱，冷藏在冰箱中可以保持新鲜约2周。
Recipe from：MyKitchen101en
Happy Making!
This Shanghai mooncake is a fusion of combination of Western and Chinese cuisine like pastry and traditional mooncake filling.They are a modern variation compared to the typical traditional mooncakes.😘
烘焙了10个咸蛋黄后，我决定制作上海月饼，因为我只需要4个咸蛋黄来制作传统月饼。刚刚好... 6个上海月饼和4个传统月饼。我也将会上传我的传统月饼的食谱！😉
这款上海月饼融合了西式和中式的组合，如酥脆黄油皮和传统的月饼馅料。与典型的传统月饼相比，它们是现代的新式月饼品种。😄
👆看看这月饼的层次，好美哦！😍
👆 The Shanghai Mooncakes turned out well and are very fragrant.
上海月餅 Shanghai Mooncake
Ingredients材料(6pcs):
Cake Flour 低筋面粉165g
Milk Powder 奶粉30g
Butter 牛油，室温80g
Margarine 人造奶油，室温50g
Icing sugar 糖粉30g
Salt 盐1/4tsp
Egg 1pcs 鸡蛋 (40g egg) (B级或40克蛋液)
Red bean paste 360g黑豆沙(分成6等分)(我用两种内陷，红豆馅和咸白莲蓉馅/I use two kinds of fillings, red bean and salted white lotus filling)
Salted Egg Yolks 咸蛋黄6pcs
Sunflower seeds 瓜子仁 少许（我没有放，因为孩子们不喜欢吃）
Coating表面涂层:
1 egg yolk 蛋黄
1tbsp milk 牛奶
~拌匀后过滤备用。~ Mix well and sieve for use.
Directions:
1 Add 2 tbsps of rose wine to egg yolks to remove unpleasant smell (optional), drain, then steam the egg yolks for 5 minutes. ( I used rice wine and bake in preheated oven 150°C for 10 mins)
2 Bake sunflower seeds in preheated oven at 160°C for 5 minutes.
3 Mix and sieve together cake flour, milk powder and salt.
4 Combine butter, margarine and icing sugar, beat over medium speed until light and fluffy, about 4 minutes.
5 Add in egg gradually, beat until well combined, about 2 minutes.
6 Add in sifted flour in 2 batches, mix until well combined.
7 Wrap the mooncake skin dough with cling wrap, keep refrigerated to rest for 40 minutes.
8 Add some sunflower seeds to red bean paste, then wrap egg yolk with the red bean paste, shape into ball.
9 Divide the mooncake skin dough into 6 portions, wrap the paste with mooncake skin dough.
10 Bake in preheated oven at 180°C for 20 minutes, remove from oven and brush the top with egg wash. (For egg wash: Mix together 1 egg yolk and 1 tbsp of milk, sieve through.) I sprinkle top with sesame seeds.
11 Bake again at 180°C for 10 minutes, until golden brown.
12 Allow the mooncakes to cool down before serving.
Tips:
*Consume within 3 days or keep refrigerated, stay fresh for about 2 weeks in the fridge.
制作方法：
1 咸蛋黄6个，倒入2汤匙玫瑰露酒去腥味，取出后蒸5分钟。（我用花雕酒去腥味，然后进烤箱150度烤10分钟）
2 少许瓜子仁160度(预热)烤5分钟备用。
3 将低筋面粉，奶粉和盐充分混合过筛备用。
4 把牛油和糖粉用搅拌器以中速打至乳白状，大约4分钟。
5 分2次加入鸡蛋打至顺滑状态。大约2分钟。
6 把1/2的面粉加入拌均，接着加入其余的面粉搅拌均匀。
7 用保鲜膜把面团包起来，放入冰箱静置40分钟。
8 月饼内馅加入少许瓜子仁和咸蛋黄然后搓成圆形。
9 分割6等分的饼皮，饼皮包入内馅，然后用手指慢慢收口。
10 放入已预热的烤箱，以180°C烘烤20分钟，然后取出涂上表面涂层。(表面涂层： 把1个蛋黄和1汤匙牛奶混合后过滤备用。) 撒上芝麻。
11 继续以180°C烘烤10分钟，直到金黄色。
12 月饼冷却后即可品尝。
提示：
*在3天内吃完或保存冰箱，冷藏在冰箱中可以保持新鲜约2周。
Recipe from：MyKitchen101en
Happy Making!
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