I used SeaDragon's recipe for the Shanghai mooncake. I made plain and egg-yolk version, and everybody (who had eaten) prefers the egg-yolk version. The skin is a little too moist, it would be better if I can make it a little more flaky.
For the egg-yolk version, I used half salted egg-yolk per mooncake. The egg-yolk is pre-cooked in the oven, 180C for 10 mins. I topped it with some black sesame seeds for decoration, also to indicate it's egg-yolked.
After our lantern session, we had some mooncakes with hot tea.