Cantonese red bean paste mooncakes, with their golden crust and smooth, sweet filling, are a beloved delicacy during Mid-Autumn Festival. Here’s a detailed guide to making them at home.
For the Skin: Mix 100g golden syrup, 30ml vegetable oil, 1 egg yolk, and 5g alkaline water. Gradually fold in 120g all-purpose flour and 20g cake flour, kneading into a smooth dough. Rest for 1 hour, then divide into 12 equal portions.
For the Filling: Soak 200g red beans overnight. Boil until tender, then blend into a paste. Sauté the paste with 80g sugar, 30g maltose, and 20g oil over low heat until thick. Cool and shape into 12 balls.
Assembly: Flatten a dough portion, wrap a filling ball, and seal. Press into a floured mooncake mold. Bake at 180°C for 15 minutes, then brush with egg wash and bake for another 10 minutes until golden.
Tip: For richer flavor, add a salted egg yolk to the filling before sealing. Let the mooncakes rest for 2 days to soften the crust for the best texture. Enjoy this traditional treat with loved ones!
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