How to Make Shanghai Mooncakes | Buttery Crust + Paste + Salted Egg Yolk | 曲奇皮上海月饼

Today I made Shanghai Mooncakes, a Mid-Autumn Festival favorite with a buttery, flaky cookie crust and a sweet filling wrapped around rich salted egg yolks. These “Shanghai” mooncakes are actually not from Shanghai, they’re known for their crumbly crust and melt-in-your-mouth texture. Perfect for anyone who loves traditional mooncakes with a twist!

🔸 Ingredients (6 mooncakes)
6 salted egg yolks
12g melon seeds
168g mooncake paste (I use Lotus & Red Bean paste)
97g flour
22g icing sugar
54g unsalted butter
13g egg

🔸 How to make:
1. Prepare salted egg yolks, bake lightly.
2. Toast melon seeds.
3. Make the cookie crust dough and chill.
4. Mix filling with melon seeds, wrap around yolks.
5. Wrap dough around filling and shape.
6. Brush with egg wash, decorate, and bake to golden perfection.
7. Cool completely before storing, or enjoy warm for the best taste!

🔹 上海月饼（6个）
6颗 咸蛋黄
12克 瓜子仁
168克 月饼馅
97克 低筋面粉
22克 糖粉
54克 无盐黄油
13克 鸡蛋

//

🧁 My Baking Essentials:
– Digital scale: [https://amzn.to/4lps4d8]
– Silicone spatula: [https://amzn.to/44fkWZX]
– IKEA Blanda serving bowl [https://bit.ly/4eL6eit]

*Some of these are affiliate links. I may earn a small commission if you make a purchase, at no extra cost to you. Thank you for supporting the channel! ❤️

//

If you enjoyed this video, please like, subscribe, and hit the notification bell for more baking videos. Happy baking! ❤️

Follow my Instagram @sheewu_bakes
💌 [email protected]

#ShanghaiMooncake #MooncakeRecipe #MidAutumnFestival #ChineseBaking #SaltedEggYolk #EasyMooncakeRecipe