Red bean paste mooncakes, as a widely popular flavor, are surely familiar to everyone. Given the diversity of personal tastes, those who prefer red bean paste will naturally lean towards red bean fillings when selecting mooncakes. Therefore, mastering the methods and tips for making red bean paste mooncakes is particularly important for us, as it allows us to enjoy delicious and trustworthy food at home.
The ingredients needed to make red bean paste mooncakes include all-purpose flour, duck egg yolks, red bean paste filling, syrup, alkaline water, cooking oil, and eggs. First, gradually mix the syrup, alkaline water, cooking oil, and flour until a uniform dough is formed. The proportions among the ingredients should be controlled at 5:4:1.4:1 for flour, syrup, alkaline water, and cooking oil respectively.
Next, divide the kneaded dough into several small pieces and roll them into flat skins for later use. At the same time, shape the red bean paste into small round cakes, wrap the duck egg yolk inside, and pinch it tightly to form the filling ball.
Then, wrap the filling ball in the dough skin and carefully pinch it into a ball shape. At this time, you can use a wooden mooncake mold that has been dusted with a small amount of dry flour, place the filled dough ball into the mold, press it down firmly, and gently tap the mold to release the mooncake.
After the mooncake is formed, prepare an egg wash using three egg yolks and one whole egg for coloring. Use a brush to evenly apply a layer of egg wash on the surface of the mooncake, then place it into a preheated oven at 180 degrees Celsius.
During the baking process, which lasts about 20 minutes, you need to take out the mooncake halfway through and apply more egg wash to ensure an enticing golden color, finally baking it until fully cooked.
Making red bean paste mooncakes at home not only satisfies personalized taste preferences but, more importantly, ensures food safety and hygiene, bringing healthy and delicious enjoyment to the family.
