Moon Cake Recipe: Cantonese Mooncake with Salted Egg Yolk

by boodingwang

Cantonese mooncake is probably the most well known and elaborate type of mooncakes around the world. Its typical characteristic is the decorative embossed pattern on top. Similar to other Taiwanese mooncakes, Cantonese mooncake normally has a salted egg yolk inside. The difference is that it has a very thin skin, unlike other Taiwanese mooncakes that have multiple layers of texture. The most common flavor of Cantonese mooncake’s interior filling is lotus or red bean. However, since the ingredients of lotus paste are not cheap, not to mention the production is a laborious process, lotus Cantonese mooncakes are usually very pricey. Therefore, today what we are going to share in this post is a red bean version of Cantonese mooncake. If you are interested in other kinds of mooncakes, you can also find the recipes on Go Taiwan Lab’s website.

Thanks to Weilin Bakes for authorizing us to translate and share this awesome recipe with our readers. If you like her recipe, please follow her on YouTube and icook! 


Ingredients

(You can make 12 moon cakes with a 100-gram mold)

  • All Purpose Flour – 200g
  • Golden Syrup (Invert Syrup) – 140g
  • Peanut Oil – 40g
  • Lye Water – 7g
  • Sweet Red Bean Paste – 660g
  • 12 Salted Egg Yolk

Cantonese Mooncake Making Process

STEP 1: Making The Dough

Add golden syrup to peanut oil and mix well. (If you are allergic to peanuts, you can also use other oil to replace.) Wait until it is emulsified then add lye water to mix.

photo credit: Weilin Bakes
photo credit: Weilin Bakes
photo credit: Weilin Bakes

Sift the all purpose four and add the syrup we just made.

photo credit: Weilin Bakes
photo credit: Weilin Bakes

Use a rubber spatula to mix the flour and syrup into a dough. Cover the dough with plastic wrap or put it in a plastic bag to rest for three hours.

photo credit: Weilin Bakes
photo credit: Weilin Bakes

STEP 2: Making The Filling

Soak the salted egg yolks in oil overnight. Bake them in the oven for 5 minutes.

salted egg yolk
photo credit: Weilin Bakes

The ratio of the dough to the filling of the Cantonese mooncake is 3:7. Thus, if you use a 100-gram mold to make mooncakes, your filling will be 70 grams. In the same way, the filling will be 35 grams if you use a 50-gram moon cake mold.

photo credit: Weilin Bakes

Put a salted egg yolk in the middle of the sweet red bean paste and wrap it up. Here the author recommended to buy the ready-made red bean paste directly instead of homemade. It is because the amount of sugar and oil used in the red bean paste will seriously affect the deliciousness of the mooncakes.

photo credit: Weilin Bakes
photo credit: Weilin Bakes

STEP 3: Wrap The Filling With The Dough

The weight of the dough is 30 grams or 15 grams corresponding to the 100-grams and 50-grams mold respectively. Use your palm and fingers to flatten the dough, then place a red bean ball in the middle.

photo credit: Weilin Bakes
photo credit: Weilin Bakes

Turn the moon cake over so the dough will be on the top. Lean the mooncake against the purlicue and push the dough from top to bottom.

photo credit: Weilin Bakes

Turn the mooncake back and use your fingers to seal the dough. Remember to check the mooncake for cracks. Whenever you find it, please fix it immediately.

photo credit: Weilin Bakes
photo credit: Weilin Bakes

STEP 4: Molding The Mooncakes

Roll the mooncakes into round balls and cover with flour to prevent sticking.

photo credit: Weilin Bakes
photo credit: Weilin Bakes

Cover the inner mold with a layer of flour to prevent sticking. Roll the mooncake into a cylindrical shape, and then press the mold to shape the mooncake. Remember not to press repeatedly, otherwise the pattern will be messed up. However, you also can’t press too hard at one time, or the filling will come out.

photo credit: Weilin Bakes
photo credit: Weilin Bakes
photo credit: Weilin Bakes
photo credit: Weilin Bakes

STEP 5: Bake The Mooncakes

Preheat the oven at 180C. Spray a little water on the mooncakes. Bake the Cantonese mooncakes in the oven for 5 minutes.

photo credit: Weilin Bakes

Take the mooncakes out from the oven and make sure the temperature of the them is between 60C and 70C at this time. If you don’t have an infrared thermometer, simply ensure the surface feels warm.

photo credit: Weilin Bakes

Add one or two drops of water to the egg yolk liquid, and use it to brush over the surface of the mooncakes. Remember we are only brushing the patterns, don’t let the egg liquid run into the grooves.

photo credit: Weilin Bakes

After brushing two layers of egg liquid on the mooncakes, put the mooncakes back to the oven and bake at 160C for 15 minutes.

photo credit: Weilin Bakes

STEP 6: Mooncakes Resting Time

When the Cantonese mooncakes are just out of the oven, they are a bit hard. You need to let them rest in a food container for 2 to 3 days. The oil will seep into the pastry to make it look more shiny and have a softer texture.

photo credit: Weilin Bakes
photo credit: Weilin Bakes
photo credit: Weilin Bakes

STEP 7: Enjoy Your Homemade Cantonese Mooncakes

Cantonese mooncakes
photo credit: Weilin Bakes
Cantonese mooncakes
photo credit: Weilin Bakes

DON’T FORGET TO FOLLOW WEILIN BAKES


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