I’ve fallen in love with this style of mooncakes ever since I learned making them. The flaky crust is just so good! Another great thing is that the crust of crispy mooncakes is thicker than that of traditional Cantonese ones. The wrapping process has now become a piece of cake.
Last week I baked some with sweet potato and purple sweet potato filling (read about my blog post Crispy Sweet Potato Mooncakes). This week I created two more flavors with red bean paste and black sesame red bean paste. The salted egg yolks and red bean paste give a balanced savory and sweet sensation. And the black sesame red bean filling is so easy to make. Once the red bean paste is prepared, simply stir in the other ingredients and there you go! Be sure to make a bigger batch of red bean paste so you can turn it into two different flavors!
Crispy Red Bean and Black Sesame Red Bean Mooncakes
Makes 20 mini mooncakes (50 g)
For the Pastry Crust
300 g all-purpose flour, plus extra for dusting
24g custard powder
60 g fine demerara sugar
1/6 tsp sea salt
155 g cold unsalted butter, cubed
35 g egg, beaten
30 g evaporated milk
2/3 tsp vanilla bean paste
For the Black Sesame Red Bean Filling
20 g black sesame powder
180 g red bean paste (see recipe link below)
1/4 tsp sesame oil
Milk and cooked sweet rice flour (to adjust consistency) as needed
For the Red Bean Filling
130 g red bean paste (see recipe here)
5 salted preserved egg yolks, halved
For the Egg Wash & Glaze
1/2 large egg, beaten and strained
Honey or Golden Syrup as needed
For the Pastry Crust 月餅曲奇皮
Sift flour, custard powder, sugar and salt into a mixing bowl. Whisk to combine.
Add in cold butter cubes. With a hand mixer or stand mixer fitted with the paddle attachment, mix on low speed until the mixture resembles bread crumbs or wet sand. Use a large mixing bowl and cut the butter into even smaller pieces if hand mixer is used in order to prevent the ingredients from flying around.
Add egg, evaporated milk and vanilla paste then mix with low speed until several large clumps form. Gather clumps and lightly press them together to form a dough. Shape dough into a log then wrap with plastic wrap. Let rest in the fridge for an hour.
For the Black Sesame Red Bean Filling 黑芝麻豆沙餡料
In a large bowl combine red bean paste, sesame powder and sesame oil. Stir until incorporated. To adjust the consistency, add in some milk if the paste is too dry. Stir in some cooked sweet rice flour if the paste is too wet or sticky. Shape into a log then wrap with plastic wrap. Chill until filling is firm. Remove from fridge and divide paste into 10 equal portions (20 g each). Roll each into a ball. Keep refrigerated.
For the Red Bean and Egg Yolk Filling 蛋黃豆沙餡料
Rinse egg yolks under running water and pat dry. Stir in rose flavored wine. Steam for 7 minutes. Let cool then divide each in half.
Divide red bean paste into 10 portions (each should weigh 20 g with a halved egg yolk). Roll each into a ball shape. Poke a hole in the middle with your thumb then place a halved egg yolk inside. Seal and shape into a ball again. Repeat with the remaining red bean paste and yolks.
To Shape the Mooncakes 月餅造型
Divide the pastry crust dough into 20 equal portions (30 g each). Shape each into a ball. Set aside.
Take a portion of dough and flatten into a disc between two pieces of plastic wrap. The dough should be slightly thinner around the edges. Remove plastic wraps and place a ball of filling in the middle. Wrap then seal edges by pinching them together. I held the dough with one hand and used my purlicue (the space between my thumb and my forefinger) of the other hand to seal the edges while turning the dough slightly. Shape the stuffed dough into a ball again. Repeat with remaining portions.
Brush a thin layer of flour on the inside of a 50-g mooncake mold to prevent sticking then tap off excess flour. Coat a stuffed mooncake slightly with flour then insert into the mold, seam side out. Flatten the dough slightly to fill up the mold. Place mold upright onto a parchment paper lined baking tray then press down firmly onto the plunger for 5 seconds to make an imprint. Press the plunger down again to release the mooncake. Repeat with the rest of the dough. Chill shaped mooncakes for at least 30 minutes.
Preheat oven to 400℉/200℃ for 15 minutes before baking. Remove mooncakes from the fridge and bake for 8 minutes. Cool on a cooling rack for 5 minutes. Brush surface with a thin layer of egg wash then let dry for 10 minutes. Brush on another coat of egg wash. Bake for 6 more minutes until lightly golden brown. Cool for 10 minutes then brush on the syrup. Broil for 2 more minutes to caramelize the top. Do not leave the oven unattended and pay close attention to the color change. Remove from oven and let cool for 10 minutes. If the color of the bottom of the mooncakes is too pale or soft then flip the mooncakes upside down and bake for 2 to 3 minutes more at 375ºF/190ºC. Transfer to a cooling rack to cool completely.
The mooncakes are best eaten within two days. For longer storage, keep them in the fridge no longer than a week and warm in a 350ºF/175ºC preheated oven for 5 to 8 minutes.