Mooncakes
Sweet baked pastries, an iconic food of the Mid-Autumn Festival, are filled with a rich red bean paste.
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Instructions
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Combine water and baking soda in a small pot, bring to a boil on high heat, then reduce to medium and boil for 7 minutes; cool and reserve 1/2 teaspoon for the recipe.
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Preheat oven to 375 F with a rack in the center, then whisk egg, egg yolks, milk, and salt to create the egg wash.
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In a stand mixer, combine honey, 1/2 teaspoon lye water substitute, vegetable oil, cake flour, and salt; beat until a ball forms. Wrap the dough and the red bean paste separately, and refrigerate both for at least 30 minutes.
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Lightly spray a work surface, cover with plastic wrap, then dust with flour. Divide the chilled dough and red bean paste each into 6 equal portions, rolling each into a ball.
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Flatten each dough ball into a 1/4-inch disk, place a red bean paste ball in the center, then wrap the dough around the paste, pinch to seal, and form a smooth ball.
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Flour a mooncake mold, press a filled dough ball into it, and carefully unmold onto a parchment-lined baking sheet, ensuring 2-inch spacing; repeat for all portions.
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Freeze the mooncakes on the baking sheet for 10 minutes.
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Brush the mooncakes twice with the prepared egg wash.
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Bake for 15 to 19 minutes until golden brown, then let cool completely on the baking sheet before serving.