Shanghai Mooncake with Cheese Flavoured Pastry

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Cheesy Shanghai Mooncake is a favourite among many who love the buttery goodness of it’s shortcrust pastry and combined with parmesan cheese adds a lovely balance of flavours to this mooncake.

To make this yummy mooncake, click on the video tutorial and print out the recipe below.

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Shanghai Mooncake with Cheese Flavoured Pastry
Course: Moncakes
Cuisine: Chinese
Author: Shiokman Eddie
Ingredients
DOUGH
  • 250 g plain flour all purpose flour
  • 125 g unsalted butter
  • 20 g caster sugar
  • 12 g custard powder
  • 25 g milk powder
  • ¼ teaspoon salt optional
  • 3 Tablespoon finely grated Parmesan Cheese
  • 1 whole egg + 1 egg yolk beaten
  • 2 Tablespoon milk
FILLING
  • 550 g lotus red bean or yam paste
  • 60 g melon seeds
  • 10 – 12 salted egg yolks steamed or baked
FIRST EGG WASH
  • 1 egg yolk
  • 1 Tablespoon water
SECOND EGG WASH
  • Remaining 1st egg wash
  • 1 Tablespoon milk
  • 5 g butter
Instructions
DOUGH
  1. Into a mixing bowl, add plain flour, milk powder, salt and custard powder.and mix all the dry ingredients well.
  2. Add and rub unsalted butter into the flour until it resembles bread crumbs.
  3. Add caster sugar and finely grated parmesan cheese and mix thoroughly.
  4. Add eggs, milk and mix with a spatula. Bring everything together and slowly knead until it forms a dough.
  5. Wrap dough in plastic and chill in the fridge.
ASSEMBLY
  1. Wash and steam or bake the salted egg yolks for about 5 minutes.
  2. Mix lotus, red bean or yam paste with lightly toasted melon seeds.
  3. Weigh portions of paste and roll into balls.
  4. Weigh portions of chilled dough and roll into balls.
PLEASE REFER TO NOTES BELOW
  1. Flatten a ball of paste and place a salted egg yolk in the centre and wrap it, rolling into a ball.
  2. Roll a piece of dough flat and place paste ball in the centre of the rolled dough, overturn it and wrap the filling, rolling into a ball.
  3. Lightly compress the sides all round to form an oval shape.
  4. Arrange mooncakes in a baking tray. Brush with egg wash and decorate with melon seeds.
  5. Bake at 175C for 10 minutes.
  6. Remove from oven and brush mooncakes with egg wash a second time.
  7. Bake again for another 10-15 minutes or until golden brown.
Recipe Notes
  1. If you make some mooncakes without egg yolk, use lesser dough. You could use half salted egg yolk instead of one whole egg yolk for each mooncake.
  2. Portions of dough could range from 35 g to 45 g depending on whether you add salted egg yolk. Paste portions could range from 38 g to 45 g. For example: Without salted egg yolk [Dough 35 g and Paste 45 g] With salted egg yolk [Dough 45 g and Paste 38 g plus Salted Egg Yolk] Choose a ratio of Dough to Filling that you are comfortable with or for the size of mooncake that you like.
  3. As recipe uses cheese, addition of salt is optional.
  4. You could use traditional mooncake mould for making this mooncake.If so, bake the mooncakes for 5 minutes and then apply egg wash so that the mooncake mould design stands out.

 

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