Cantonese bean paste and egg yolk mooncakes

How to Make Cantonese Red Bean Paste with Egg Yolk Mooncakes

Cantonese mooncakes, known for their golden crust and rich filling, are a staple of Mid-Autumn Festival celebrations. Here’s a step-by-step guide to crafting the classic red bean paste with egg yolk variety.

Ingredients: For the skin, you’ll need 100g golden syrup, 30g alkaline water, 250g low-gluten flour, and 50g vegetable oil. For the filling, prepare 400g red bean paste, 8 salted egg yolks (pre-baked), and a flour-water mixture (1 tbsp flour + 2 tbsp water) for sealing.

Steps:

1. Make the skin: Mix golden syrup and alkaline water, then blend in flour and oil until a smooth dough forms. Rest for 1 hour.

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

3. Assemble: Flatten a dough wrapper, wrap the filling, and seal tightly. Roll into a ball, then press into a mooncake mold.

4. Bake: Preheat to 180°C. Brush with egg wash, bake for 25 minutes. Cool before serving.

Tips: Resting the dough ensures elasticity; avoid overfilling to prevent cracking. These treats keep for a week in an airtight container, allowing flavors to meld. Enjoy the perfect balance of sweet, salty, and buttery goodness!