Crispy Red Bean and Black Sesame Red Bean Mooncakes 脆皮蛋黃豆沙及黑芝麻豆沙月餅

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.
自從學懂做脆皮月餅後，EC己被那酥脆的餅皮迷倒。脆皮月餅的餅皮比廣式月餅厚，因此包餡也就沒有什麼難度，做月餅時倍感輕鬆！

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!
上星期EC做了蕃薯及紫薯餡(食譜請到脆皮蕃薯月餅)，今次則做了蛋黃豆沙及黑芝麻豆沙兩種口味。豆沙餡包裹着咸蛋黃，咸咸甜甜的很好吃，另外的黑芝麻豆沙餡製作十分簡單，把做好的豆沙餡與餘下材料拌勻便完成了！只要預備多些豆沙餡便可以輕鬆配搭成兩款口味，真的十分方便呢！

Crispy Red Bean and Black Sesame Red Bean Mooncakes
脆皮蛋黃豆沙及黑芝麻豆沙月餅

Makes 20 mini mooncakes (50 g)
可做50克迷你月餅20個

Ingredients

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

材料

月餅曲奇皮

中筋麵粉 300克(另加少量掃面用)
吉士粉 24克
幼粒原蔗糖 60克
海鹽 1/6茶匙
無鹽牛油 155克(凍及切丁)
蛋液 35克
花奶 30克
雲尼拿醬 2/3茶匙

黑芝麻豆沙餡料

黑芝麻粉 20克
豆沙餡 180克(食譜連結在下面)
麻油 1/4茶匙
牛奶及糕粉(調節稠度用) 適量

蛋黃豆沙餡料

豆沙餡 130克(食譜請到這裡)
咸蛋黃 5隻(切半)

掃面用蛋液及糖漿

蛋半隻(打散後過篩)
金黃糖漿或蜜糖適量

Directions 做法

For the Pastry Crust 月餅曲奇皮

Sift flour, custard powder, sugar and salt into a mixing bowl. Whisk to combine.
麵粉、吉士粉、糖及鹽混合過篩放鋼盆中，用蛋拂拌勻。

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.
加入凍牛油粒，用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)以慢速攪拌至混合物呈濕沙或麵包糠狀，用電動打蛋器時可把牛油粒切碎一些，亦要把材料放在很大的容器中，否則材料很易從碗中飛出。

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.
加入蛋液、花奶及雲尼拿醬，以慢速拌至材料結成大塊，用手輕輕整合成麵糰，取出搓成長條後用保鮮紙包好，放進雪櫃休息一小時。

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.
大碗內放黑芝麻粉、豆沙餡和麻油拌勻，若餡料太乾可加少許牛奶作調節，太軟則加少許糕粉拌勻，搓成長條用保鮮紙包好並雪凍，取出分成10等份，每份20克，搓圓後保持冷藏。

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.
鹹蛋黃以水沖洗後抹乾，加玫瑰露拌匀，蒸7分鐘後取出，放涼後切半備用。

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.
把豆沙分成十份(每份連半隻咸蛋黃重量為20克)，搓圓後用姆指在中央按洞，包入半個鹹蛋黃後搓圓，繼續包入餘下咸蛋黃。

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.
曲奇皮麵糰分成20等份，每份30克，搓圓備用。

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.
取一份餅皮放在兩張保鮮紙中間用手按扁，中央要比邊緣厚，取走保鮮紙後包入餡料並收口(EC用虎口位把餅皮慢慢往上推並收口)，搓至光滑，重覆包入餡料直至完成。

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.
50克月餅模內掃上麵粉後拍走多餘的麵粉，月餅洒上一層薄麵粉後放入模中(收口向外)，輕輕把月餅依模形按平，把模反轉放在已墊牛油紙的烤盆上，按下把手緊壓五秒印上花紋，之後按動把手推出月餅，完成所有月餅造型後放入雪櫃冷藏至少30分鐘定型。

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.
焗爐預先預熱15分鐘至400ºF/200ºC，月餅從雪櫃取出，放入焗爐焗8分鐘定型後取出，放涼5分鐘，在表面花紋處掃上薄蛋漿，10分鐘後掃上第二次蛋漿，放回焗爐6分鐘至金黃色後取出，若要花紋更深色可放涼10分鐘後在表面花紋處掃上糖漿，再用上火焗2分鐘烤成焦糖後立刻取出(要留心觀察上色情況不要離開焗爐)，取出放涼10分鐘，如月餅底部仍然淺色或偏軟可反轉月餅以375ºF/190ºC多焗2至3分鐘至微微金黃，轉移鋼架完全放凉。

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.
月餅適宜兩天內享用，放雪櫃可保存不超過一星期，食用前可放在350ºF/175ºC預熱焗爐翻熱5至8分鐘。

Crispy Red Bean and Black Sesame Red Bean Mooncakes 脆皮蛋黃豆沙及黑芝麻豆沙月餅