Combine butter, shortening, caramel syrup, salt, and lemon yellow coloring in a cake mixer and beat until creamy.

Scrape down the bowl and add egg with 2 tbsp of flour from ingredients C, beat well.

Pour in the remaining ingredients from C (flour, baking powder) and 2 tbsp ground almond into the egg mixture.

Use a rubber spatula to roughly mix the mixture together until it looks crumbly with flour on it.

Wrap dough in a plastic bag, flatten it, and put in the freezer for 20 minutes.

Measure 550g lotus paste and mix with one handful of melon seeds, then knead until smooth.

Divide lotus paste into 18 pieces (about 30g each) and roll into round balls. Cover with a cling wrap and set aside.

Take dough out from freezer and knead dough until smooth.

Divide dough into 18 round balls.

Flatten each dough ball with a roller pin and wrap up the lotus paste filling, shaping it like an egg shape.

Place on a baking tray with baking sheet below.

Lightly brush the surface with beaten egg and add some melon seeds on top.

Bake at preheated oven at 180C for 20 minutes.

Leave Shanghai mooncake to cool and store in an airtight container.