Cantonese bean paste mooncakes

Cantonese Red Bean Paste Mooncakes: A Step-by-Step Guide

Cantonese red bean paste mooncakes, renowned for their delicate skin and sweet, smooth filling, are a beloved delicacy during Mid-Autumn Festival. Here’s a detailed guide to making them at home.

Ingredients: For the skin, you’ll need 100g golden syrup, 30g alkaline water, 40g vegetable oil, and 150g all-purpose flour. For the filling, 400g red beans, 150g sugar, 50g maltose, and 20g vegetable oil are essential.

Steps:

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

2. Make the filling: Soak red beans overnight, then boil until tender. Mash and cook with sugar, maltose, and oil until thick. Cool and shape into 30g balls.

3. Assemble: Divide the dough into 20g portions. Flatten each, wrap a filling ball, and seal tightly.

4. Bake: Preheat oven to 180°C. Brush mooncakes with egg wash and bake for 15 minutes. Cool, then bake again at 150°C for 10 minutes.

Tip: For a glossy finish, brush with a sugar syrup (sugar + water) after the first bake. Enjoy these traditional treats with family!