Cantonese style egg yolk bean paste mooncakes

Cantonese Egg Yolk and Red Bean Paste Mooncakes: A Step-by-Step Guide

Cantonese egg yolk and red bean paste mooncakes, a hallmark of Mid-Autumn Festival, delight with their flaky crust and sweet, savory filling. Here’s a simple guide to making them at home.

Ingredients: For the pastry, you’ll need 150g lard, 100g icing sugar, 200g cake flour, and 50g water. For the filling, use 400g red bean paste (smooth), 8 salted egg yolks (pre-baked), and a glaze of egg yolk and water.

Steps:

1. Make the pastry: Cream lard and sugar until light. Gradually add flour and water, knead into a smooth dough. Rest for 30 minutes.

2. Prepare the filling: Divide red bean paste into 8 portions, each wrapping a salted egg yolk. Shape into balls.

3. Assemble: Roll dough into small balls. Flatten each, wrap a filling ball, and pinch seams. Place in a mooncake mold. Press firmly to imprint patterns.

4. Bake: Brush with egg glaze. Bake at 180°C for 25–30 minutes until golden. Cool completely before storing.

Tips: For best results, use high-quality lard for a flaky crust. Adjust sugar if the bean paste is too sweet. These mooncakes stay fresh for up to a week when stored in an airtight container. Enjoy the perfect blend of crispness and sweetness this Mid-Autumn!