egg yolk bean paste mooncakes

How to Make Egg Yolk and Red Bean Paste Mooncakes

Egg yolk and red bean paste mooncakes, a classic Chinese delicacy, are beloved for their sweet, savory flavor and tender crust. Here’s a simple guide to crafting these treats at home.

Ingredients: For the crust, you’ll need 110g golden syrup, 50g vegetable oil, 200g all-purpose flour, and 1 alkaline water. For the filling, 500g red bean paste, 8 salted egg yolks (soaked in wine for 30 minutes), and 1 egg yolk for glazing.

Steps:

1. Prepare the crust: Mix golden syrup, oil, and alkaline water. Gradually add flour and knead into a smooth dough. Rest for 1 hour.

2. Shape the filling: Divide red bean paste into 8 portions (each ~50g). Flatten each into a disk, place a salted yolk in the center, and wrap tightly into a ball.

3. Assemble: Roll the dough into 8 small balls. Flatten a dough ball, wrap a filling ball inside, and pinch the seams closed. Dust with flour and roll into a thick circle.

4. Bake: Place mooncakes in a 180°C preheated oven for 15 minutes. Brush with egg yolk, then bake for another 10-15 minutes until golden.

Tips: Let mooncakes rest for 2 days for better flavor development. Enjoy with tea for a perfect Mid-Autumn Festival treat!

Unfold / Fold