Today I tried making red bean paste mooncakes, characterized by a thin crust and a full filling, and the process is quite simple. First, mix 115 grams of mooncake syrup, 3 grams of lye water, and 40 grams of peanut oil in a bowl, and stir thoroughly until well combined. Then, add 150 grams of all-purpose flour and 8 grams of milk powder, mix with a tool first, then knead with your hands until smooth. Next, wrap the dough in plastic wrap and refrigerate for 1 hour.
During this time, divide 400 grams of red bean paste into 16 small portions, each weighing about 30 grams. When the dough is properly chilled, take it out and also divide it into 16 portions, each about 20 grams. Take a piece of dough, flatten it, and wrap in a red bean paste ball, slowly pinch and roll it into a ball using your fingers. Then lightly coat the surface with a layer of flour to prevent sticking. Use a 50-gram mooncake mold to press out a pattern, forming the mooncake, place it on a baking tray, spray a little water on the surface, and send it to the middle of a preheated oven at 200 degrees, baking for 6 minutes.
At this time, prepare egg yolk wash for later use: take one egg yolk, add 5 grams of water and 5 grams of peanut oil, and mix well. After the mooncakes have initially set, take them out and gently brush a layer of egg yolk wash on top. Adjust the oven temperature to 180 degrees and continue baking for about 13 minutes, and thus, the red bean paste mooncakes are completed. It is recommended to store the mooncakes for about three days before tasting, as the texture will be even more wonderful then.
