Sweet red bean paste mooncake wrapped in a flaky pastry shell

Red Bean Shanghai Mooncakes are a traditional Chinese pastry that is perfect for celebrating the Mid-Autumn Festival or enjoying as a special treat any time of year. These mooncakes feature a rich sweet red bean paste filling wrapped in a flaky pastry shell.

Sharing these mooncakes with loved ones is a cherished tradition that brings people together and fosters a sense of togetherness and harmony.

Whether you're looking to experience a taste of Chinese culture, celebrate a special occasion, or simply indulge in a delightful dessert, Red Bean Shanghai Mooncakes are the perfect choice.

Scroll down to check out the ingredients needed for the Shanghai Mooncake with step by step instructions!
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Click HERE to watch the step by step instructions on YouTube

Shanghai Mooncake | 苏式月饼

Shanghai Mooncake Ingredients

Water Dough:
✿ 158 Grams Flour
✿ 75 Grams Butter
✿ +/- 50 Milliliters Warm Water
✿ ½ Tablespoon Custard Powder

Filling:
✿ Red Bean Paste

Oil Dough:
✿ 95 Grams Flour
✿ 55 Grams Butter

Shanghai Mooncake INSTRUCTIONS | Click here for the recipe video

Let's make some homemade red bean paste. Feel free to use store bought red Bean Paste.




For the mooncakes we will need to make 2 types of dough.
We are making the oil dough first.

Mix flour and butter until a dough forms. Wrap in plastic film and set aside. For the water dough. Mix butter with the flour until crumbly . Once crumbly add the water in batches. Mix and knead until a dough forms . Wrap in plastic film.
Let dough rest for 30 min.

Let's prepare the filling. I am using my homemade red bean paste. Take some red bean paste. Roll it into a ball.

*Oil hands to prevent sticking.
Refrigerate until use.


Divide both oil dough and water dough in 9 equal pieces . First take a piece of water dough. Flatten with your hands. Place a piece of oil dough in the middle. Press it to flatten.

*Make sure that the oil dough stays inside the water dough. Fold the dough in half. Repeat with all.

Roll out the dough vertically, then roll it up into a sausage shape. Place dough with line facing up. Press down in the middle with the side of your hands. Then roll it up sideways.

Flatten the dough a little with your hands. Flip it around with the ugly side up. Roll the edges thin while you keep the middle thick. Place filling inside. Wrap the dough around and close it. Flatten with your palm until desired thickness.



Optional: stamp with red food coloring.

Bake at 360F | 15 - 18 Min







Cool down on a cooling rack

Happy Mid autumn Festival! ✿◕ ‿ ◕✿

TIPS & NOTES
✿ If making mooncakes in the winter use warm water, in the summer use cold water.
✿ Click here for the red Bean Paste recipe
✿ Feel free to use other fillings beside red Bean Paste.

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