Traditional Mooncake with Red Bean Paste & Salted Egg Yolk Filling

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• 150 grams Golden syrup (sugar syrup for mooncakes)
• 50 grams Vegetable oil
• 3 grams Lye water (alkaline water)
• 225 grams Low-protein all-purpose flour
• 10 grams Milk powder
• 500 grams Ready-made red bean paste
• 10 Cooked salted egg yolks
• 1 tsp Sesame oil
• 1 Egg yolk (for glaze)
• 1 tsp Water (for glaze, mixed with egg yolk)
• 2 tbsp All-purpose flour (for dusting the mold, cooked/toasted flour)

👩‍🍳 Instructions

1. 1 Lightly spray the salted egg yolks with a bit of halal cooking wine substitute (or simply let them air-dry), then bake briefly at 300°F (150°C) for 5-8 minutes until slightly dried and cooked through. Set aside to cool.
2. 2 Make the mooncake crust: combine the golden syrup, vegetable oil, and lye water in a large bowl. Whisk until fully combined and glossy.
3. 3 Sift the flour and milk powder, then add to the golden syrup mixture little by little, stirring with a spatula until you get a smooth dough that isn't sticky to the touch.
4. 4 Wrap the dough in plastic wrap and let it rest at room temperature for 30-45 minutes so the gluten relaxes and the oil is fully absorbed.
5. 5 While waiting, divide the red bean paste into 10 portions of about 50 grams each. Flatten each portion, place one salted egg yolk in the center, then reshape into a ball so the yolk is completely enclosed by the red bean paste. Set aside.
6. 6 Divide the rested dough into 10 equal portions (about 25-27 grams each).
7. 7 Take one portion of dough and flatten it in the palm of your hand, lightly dusted with a bit of cooked flour to prevent sticking. Shape it into a thin circle, slightly thicker in the center than at the edges.
8. 8 Place one filling ball (red bean paste + salted egg yolk) in the center of the dough. Gently stretch and wrap the dough upward to fully cover the filling, carefully sealing the seam at the top.
9. 9 Roll the wrapped mooncake lightly in cooked flour, then place it into a flour-dusted mooncake mold. Press the mold firmly and evenly onto a flat surface to stamp the pattern.
10. 10 Carefully remove the mooncake from the mold and place it on a baking sheet lined with parchment paper, spacing the mooncakes about 1 inch (3 cm) apart.
11. 11 Lightly spritz the surface of the mooncakes with water using a spray bottle to keep the pattern sharp during baking. Bake in a preheated oven at 375°F (190°C) for 5-8 minutes until the pattern starts to set (the crust should not be browned yet).
12. 12 Remove the mooncakes from the oven and let them cool for 10-15 minutes. Meanwhile, mix the egg yolk with water and a little sesame oil for the glaze, stir well, and strain for smoothness.
13. 13 Using a pastry brush, apply a thin layer of the egg yolk glaze onto the surface of the mooncakes, avoiding the grooves of the pattern so the design stays clearly visible.
14. 14 Bake the mooncakes again at 350°F (180°C) for 10-12 minutes until the surface turns a glossy golden brown. Remove and let cool completely on a wire rack.
15. 15 Store the mooncakes in an airtight container at room temperature for 1-3 days before serving (this is the 'hui you' process, allowing the oil from the filling to seep into the crust so it becomes perfectly soft and glossy).

💡 Tips

📊 Nutrition Facts / serving

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