Black Sesame Red Bean Mooncake
Mid-Autumn Festival is here, and mooncakes are on the menu. This black sesame bean paste version is a healthier, more nutritious alternative to the classic egg yolk mooncake.
Black Sesame Bean Paste Mooncakes
Ingredients: 200 g Cantonese mooncake premix, 145 g converted syrup, 45 g corn oil, 715 g black sesame bean paste filling
For finishing: 1 egg yolk, a little water, cooked cake powder as needed
Equipment: oven, pastry brush, small spray bottle, spatula, scraper, stainless steel bowl, disposable gloves, kitchen scale, plastic wrap
Ingredients
Cantonese mooncake premix powder
200g
inverted sugar syrup
145g
corn oil
45g
black sesame red bean filling
715g
egg yolk
1 piece
water
a small amount
Instructions
1
Step 1
Prepare 145g of inverted sugar syrup, add 45g of corn oil, and stir a few times with a spatula.
2
Step 2
Sift the premix powder into a bowl and mix with a spatula.
3
Step 3
Mix evenly until it forms a rough dough, wrap the dough in a resealable bag, and refrigerate for 3 hours. Why refrigerate? This step is crucial, and the success of the later steps depends on it.
4
Step 4
Prepare the red bean filling. For 100g mooncakes, the filling is 65g and the crust is 35g; for 50g molds: 35g filling and 15g crust, so the crust-to-filling ratio is 3:7.
5
Step 5
After the mooncake crust has been refrigerated for 3 hours, it will be slightly hard when taken out. Knead it a few times on a silicone board until it becomes soft. Then divide the dough into 35g portions, roll them into balls, and cover with plastic wrap.
6
Step 6
Take a dough ball, press it flat gently, place the black sesame red bean filling on it, position it at the tiger mouth of your right hand, press the filling with your left thumb, and push and pinch upward with the tiger mouth of your right hand.
7
Step 7
After wrapping, dust a small amount of cooked glutinous rice flour on your palms, roll the wrapped mooncake dough in the flour, and place it into a mooncake mold.
8
Step 8
Invert the mooncake mold, then press down gently. Remove the mold, and the mooncake is formed. Lightly spray with water, then place in the oven and bake at 200°C for 5 minutes.
9
Step 9
Take it out, mix an egg yolk with a small amount of water until well combined. Brush it on lightly. Do not use too much.
10
Step 10
Place back in the oven and bake at 165°C with both top and bottom heating for 15 minutes.
11
Step 11
The fragrant mooncakes are ready to be taken out. Let them cool before packaging.
