Happy Mid-Autumn Festival! 中秋節快樂！Wishing us long life to share the graceful moonlight, to share the bright and perfect day just like the roundest moon today, though thousands miles apart🏮🌙⭐️ .
Rich layers, buttery, light and crusty filled with traditional Chinese mooncake filling (red bean/ lotus paste) with salted egg yolk/ chicken floss sometimes. Unlike the normal version of Shanghai mooncake which is butter base, this year, I twisted the recipe a little and go with the crusty flaky skin layer with the use of shortening 😁 This flaky ShangHai mooncake may seem difficult to make with intensive process but it’s actually not ^^ just make sure when you cover your 油皮 and 油酥 to prevent it from drying out and cracking on the surface, so that u won’t end up having a mooncake with filling leaking out when wrapping the filling in. Make sure it’s completely cool down and filling are set and hard enough before you serve☺️