bean paste and egg yolk mooncakes

How to Make Red Bean Paste with Egg Yolk Mooncakes

Making traditional red bean paste with egg yolk mooncakes is a delightful culinary adventure. Here’s a step-by-step guide to crafting these iconic treats.

Ingredients: For the skin, you’ll need 100g golden syrup, 25g alkaline water, 60g vegetable oil, 150g all-purpose flour, and 50g maltose. For the filling, prepare 400g red bean paste, 8 salted egg yolks (pre-baked), and a splash of white rum for soaking the yolks.

Steps:

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

2. Prepare filling: Soak salted egg yolks in rum for 30 minutes, then bake at 160°C for 5 minutes until set. Divide red bean paste into 8 portions, flatten each, and wrap a yolk inside.

3. Assemble: Cut dough into 8 equal balls. Flatten a dough ball, wrap the filling, and seal tightly. Roll lightly into a ball, then press into a mooncake mold.

4. Bake: Preheat oven to 180°C. Brush mooncakes with egg wash, bake for 25 minutes until golden. Let cool, then store for 2–3 days to allow flavors to meld.

These mooncakes offer a perfect balance of sweet red bean, savory yolk, and tender crust. Enjoy homemade festive goodness!