Every time the autumn breeze blows, the fragrance of mooncakes begins to fill the air. This year, I decided to take matters into my own hands and make traditional Cantonese red bean paste mooncakes. The preparation started with soaking red beans overnight, and the next day, these water-filled red beans were boiled until soft enough to break apart with a touch. Then, white sugar, maltose, and peanut oil were added for flavor. After mixing evenly, the mixture was sent to a blender, and in an instant, the red beans transformed into a delicate bean paste. Back on the stove, I patiently stir-fried on low heat, gradually thickening the bean paste, making it glossy and fragrant throughout the house.
Meanwhile, the preparation of the crust was also in full swing. All-purpose flour met with inverted syrup, peanut oil, and a small amount of lye water, getting gently mixed in the bowl, and then placed in the refrigerator for a two-hour cold-resting journey.
Time quietly passed, and the red bean paste was divided into small balls of 30 grams each, while the crust was prepared in 20-gram portions. I carefully flattened the crust, gently wrapping around the bean paste ball, lightly dusting with cornstarch to prevent sticking, and with the magic of the mold, the mooncake’s shape began to take form. Although the crust had some imperfections due to a slight lack of resting, that did not stop me from sending it into the oven, anticipating the miracle of baking.
With the oven preheated to 200°C, the mooncakes began their baking journey. First, there was five minutes of quick setting, and after removing them, they received a bath of egg yolk wash before entering the oven again. After fifteen minutes of golden transformation, the Cantonese red bean paste mooncakes finally presented themselves. Although not perfectly flawless in appearance, the moment I took a bite of the homemade bean paste filling, the sweetness and satisfaction melted away all imperfections; this is the joy of handmade creations.
