How To Make Shanghai Mooncake

1. Salted Egg Yolks:
1. Crack the eggs and remove the yolks.  Dip each yolk into a small bowl of Chinese Rice Wine to remove any smell.  Place the yolks on a steaming tray.  Steam for about 5 minutes over medium heat.  Set aside to cool.
2. Skin Dough:
1. Sift flour and custard powder.  Stir in salt.  Set aside.
2. Beat butter and sugar for around 3 minutes or till fluffy and pale at medium speed.
3. Add in whisked egg and continue beat to well combine for another minute at medium speed.
4. Add in the sifted flour mixture in 3 - 4 batches and lightly combine to form a dough.
5. Wrap with cling film and chill in the fridge for about 30 minutes.
3. Preparing the filling (53g each):
1. Weight yam paste for about 41g - 43g.  Each yolk is about 10 - 12g.  Total weight of the filling is around 53g for each mooncake.
2. Shape taro/yam paste into a ball, fill the centre with an egg yolk.  Wrap the egg yolk with yam paste.  Press gently to get a firm ball.
4. Shaping:
1. Remove skin dough from the fridge.  Cut into 10 equal portion (about 55g each).  Please use a kitchen scale if you want to be exact. 
2. Shape each dough into a ball.
3. Roll a ball of skin dough out with your palm or rolling pin.  
4. Place a ball of filling in the centre, wrap around the filling and carefully push the folds to seal, shape into a ball.  Place on the prepared baking tray.
5. Baking:
1. Preheat the oven to about 180C (top and bottom heat) 15 minutes prior to baking.
2. Bake in preheated oven at  180C for 10 minutes.
3. Remove from the oven and let them cool for 5 - 10 minutes.
4. Brush with egg wash and decorate with melon seeds or any seeds at your choice.
5. Return mooncakes to the oven and bake for another 10 - 15 minutes or until golden brown.
6. Leave aside to cool completely before storing in an airtight container.