Cantonese style mooncake with red bean and egg yolk filling

Cantonese style mooncake with red bean and egg yolk filling

Overview

The moon is full during the Mid-Autumn Festival, feel free to DIY! This is the second year I have made my own mooncakes, but I have been seriously procrastinating until now on writing the recipe! I like to stir-fry the stuffing myself, it won’t be as sweet as the stuffing bought from outside! This year there are only fried red bean fillings/lotus paste fillings/purple sweet potato fillings.

Tags

Ingredients

Steps

  1. Weigh the ingredients for the mooncake skin: low-gluten flour/high-gluten flour/syrup/corn oil/water.

    Cantonese style mooncake with red bean and egg yolk filling step 1

  2. Add syrup and corn oil to the syrup.

    Cantonese style mooncake with red bean and egg yolk filling step 2

  3. Mix well with a hand mixer.

    Cantonese style mooncake with red bean and egg yolk filling step 3

  4. Sift in high and low gluten flour.

    Cantonese style mooncake with red bean and egg yolk filling step 4

  5. Use a silicone spatula to stir to combine.

    Cantonese style mooncake with red bean and egg yolk filling step 5

  6. Place in a plastic bag and refrigerate for more than an hour. I made the crust dough for several months at a time, making each one according to the quantities above.

    Cantonese style mooncake with red bean and egg yolk filling step 6

  7. Homemade red bean paste.

    Cantonese style mooncake with red bean and egg yolk filling step 7

  8. Soak the salted egg yolks in peanut oil or brush with white wine overnight in advance to remove the smell. Put the salted egg yolks into the preheated 150-degree middle rack and bake for 8 minutes. Remember not to overcook it and make it oily!

    Cantonese style mooncake with red bean and egg yolk filling step 8

  9. When the egg yolks are cool, roll the salted egg yolks in red bean filling 42G/each (I used a 63G mold this time: skin 21G filling 42G), roll into a round shape and cover with plastic wrap and set aside.

    Cantonese style mooncake with red bean and egg yolk filling step 9

  10. Take out the pie crust from the refrigerator and weigh it at 21G/piece.

    Cantonese style mooncake with red bean and egg yolk filling step 10

  11. Take a piece of pie crust. (You can dip your hands into some cooked rice flour. I fried the glutinous rice flour myself)

    Cantonese style mooncake with red bean and egg yolk filling step 11

  12. Flatten and fill with red bean and egg yolk filling.

    Cantonese style mooncake with red bean and egg yolk filling step 12

  13. I'm used to pushing with my hands the other way around.

    Cantonese style mooncake with red bean and egg yolk filling step 13

  14. Turn and push upward when closing the tiger's mouth.

    Cantonese style mooncake with red bean and egg yolk filling step 14

  15. Wrap them up one by one.

    Cantonese style mooncake with red bean and egg yolk filling step 15

  16. Fabric crystal molds are beautiful.

    Cantonese style mooncake with red bean and egg yolk filling step 16

  17. Take a mold

    Cantonese style mooncake with red bean and egg yolk filling step 17

  18. Fill it with cooked flour and dip it in

    Cantonese style mooncake with red bean and egg yolk filling step 18

  19. Put the wrapped mooncake balls into the mold.

    Cantonese style mooncake with red bean and egg yolk filling step 19

  20. Press the dough with your left hand, place the mooncake mold into the baking pan, and press out the pattern. Do not press too hard when pressing the pattern. After pressing the pattern, gently lift the mold and release your hand. The mooncake is ready

    Cantonese style mooncake with red bean and egg yolk filling step 20

  21. One plate was printed, and I loved the French bakery crystal mooncake mold I got this time every time I printed it.

    Cantonese style mooncake with red bean and egg yolk filling step 21

  22. Preheat the oven to 200 degrees. After the oven is preheated, put it in the middle rack and bake it for 7 minutes. Remember to spray water before putting it in the oven to prevent cracking.

    Cantonese style mooncake with red bean and egg yolk filling step 22

  23. The mooncakes are set in the oven for the first time.

    Cantonese style mooncake with red bean and egg yolk filling step 23

  24. Let the mooncakes cool for a while, preheat the oven to 180 degrees, bake in the oven for 7 minutes, brush with egg wash, and only brush the protruding patterns and sides. Use a bristle brush to brush the mooncakes. After it is dipped in the egg liquid, scrape off the excess egg liquid on the side of the bowl and then brush it onto the mooncakes. If the brush is stained with too much egg liquid, the texture on the surface of the baked mooncake will be unclear.

    Cantonese style mooncake with red bean and egg yolk filling step 24

  25. Bake at 180 degrees for 7 minutes, three times in total. Each time, wait for the mooncakes to cool down slightly, then brush with egg wash and put them in the oven.

    Cantonese style mooncake with red bean and egg yolk filling step 25

  26. Baked mooncakes.

    Cantonese style mooncake with red bean and egg yolk filling step 26

  27. The baked mooncakes are immediately taken out of the oven, wait for the temperature to cool down slightly, and then placed on the grill to cool. Then put the mooncakes into a crisper or packaging bag and put the mooncakes into a tray. Put a deoxidizer at the bottom of the tray and use a sealing machine to seal the bag. Wait two days for the oil to return and then you can eat it. This recipe can be eaten in almost a day.

    Cantonese style mooncake with red bean and egg yolk filling step 27

  28. The mold is beautiful and the finished product is also beautiful.

    Cantonese style mooncake with red bean and egg yolk filling step 28

  29. It can be packaged like this and is suitable for giving away.

    Cantonese style mooncake with red bean and egg yolk filling step 29

  30. Happy Mid-Autumn Festival.

    Cantonese style mooncake with red bean and egg yolk filling step 30

  31. I cut it into pieces I made the day before and saw that the oil recovery was not good yet, but it was already delicious.

    Cantonese style mooncake with red bean and egg yolk filling step 31