Mid-Autumn Red Bean Paste Egg Yolk Mooncakes
"On the fifteenth of the eighth lunar month, the moon shines full and round; the Mid-Autumn mooncakes are fragrant and sweet."
Ingredients
flour
100g
egg yolks
12个
red bean paste
250g
golden syrup
67g
alkaline water
3g
peanut oil
25g
Instructions
1
Step 1
Mix the golden syrup, alkaline water, and peanut oil together until well combined.
2
Step 2
Add the flour and stir until there are no dry flour particles.
3
Step 3
Wrap tightly with plastic wrap and press down, then let rest for two hours.
4
Step 4
The red bean paste filling and egg yolk together weigh 35g; wrap the egg yolk inside the red bean paste.
5
Step 5
Wrap with the dough skin.
6
Step 6
Press firmly into a mold to release the shape; to prevent sticking, lightly dust the outside of the dough with a little flour.
7
Step 7
Before placing in the oven, lightly mist the mooncakes with water to prevent cracking. Bake at 180°C for five minutes to set the shape.
8
Step 8
Brush with egg wash and return to the oven at 180°C for ten minutes.
9
Step 9
The freshly baked mooncakes will be quite hard and need time to soften as the oil returns.
10
Step 10
My mooncakes usually soften in about a day, and then they're ready to eat!
