Red Bean Salted Egg Mooncake Recipe
Every year, my mom and grandma spend the entire week leading up to the Mid-Autumn Festival making mooncakes. At first, we only ate store-bought ones, but homemade food tastes better (and is cheaper!) I’ll be sharing with you the exact recipe for my mom’s mooncakes, which can make around 12 servings.
Things You Will Need:
140g golden syrup
9g alkaline water (or you can mix 10g baking soda and 20g water, and use 9g of that combination)
53g, also ¼ cup peanut butter oil or corn oil for a nut-free alternative
200g all-purpose flour
500g sweetened red bean paste
1 cooked salted egg yolk (you can buy packs of these at your local Asian grocery store)
Mooncake mold (Amazon!)
Pastry brush
Water spray
Preheat the oven to 375 degrees.
Add golden syrup into a large bowl. Then add the alkaline water and ⅓ of the peanut butter oil, then mix. Add oil in ⅓ sections 2 more times.
Lightly sift all-purpose flour into mixture.
Cover dough with Saran Wrap and let it rise for 3-4 hours.
Cook the red bean paste on low heat and stir it around until it warms up. Add ¼ cup of oil and mix. Mix the cooked flour into the paste until it develops a consistency that doesn’t stick to the pan. Paste is done cooking!
Divide paste into 22g pieces. Tuck the egg yolk inside the paste, rolling the paste into a ball. Then lay 20g of dough flat, folding it around the red bean paste until the dough forms a ball. Repeat with the remaining ingredients.
Press the mooncake mold onto the dough ball. Lightly spray the top of the mooncake with water to prevent it from drying out.
Put mooncakes in oven for 5 min at 375 degrees. Take it out and change the oven to 340 degrees.
Mix 1 raw egg yolk with 10g of water, and brush a tiny amount on the top of each mooncake. Put it back in the oven for 5 min, still at 340 degrees. Then take them out again and brush another layer of egg yolk onto the tops and sides. Lastly, put the mooncakes back in the oven for 5 minutes and take them out again. You’re finally done - enjoy!