Ingredients

1/2 cup unsalted butter

1/4 cup confectioners’ sugar

1 egg yolk

1/2 tsp vanilla extract

1 1/4 cups cake flour

1/4 tsp salt

1/2 mooncake skin dough

2 tsp matcha powder

14 salted egg yolks

12.5 oz red bean paste

1 egg yolk (for egg wash)

1 tbsp water (for egg wash)

Shaoxing wine, baijiu, or other alcohol (for spraying yolks)

Flour (for dusting the mooncake mold)

Instructions

Step 1: Preheat the oven to 320°F (160°C). Line a baking sheet with aluminum foil. Crack open the salted duck eggs and separate the yolks from the whites. Rinse the yolks under running water and place them on the prepared baking sheet. Lightly spray the yolks with a small amount of alcohol such as Shaoxing wine to remove any fishiness. Bake for 10 minutes until cooked. Cool completely.

Step 2: In a medium bowl, combine unsalted butter and sifted confectioners’ sugar. Mix well until smooth. Add one egg yolk and vanilla extract, mixing until incorporated. Sift cake flour and salt into the mixture and gently combine until just mixed.

Step 3: Divide the dough evenly into two bowls (about 164 grams each). Sift matcha powder into one bowl and mix until fully combined. Chill both the vanilla and matcha dough in the refrigerator for at least 30 minutes.

Step 4: While the dough rests, prepare the filling. Weigh each salted egg yolk and red bean paste to total 40 grams. Shape the red bean paste into flat discs, place an egg yolk in the center, then carefully wrap the paste around the yolk sealing it inside. Roll into smooth balls. Repeat for all pieces.

Step 5: Remove dough from the refrigerator and divide each flavor into 7 equal pieces (23-24 grams each). Shape pieces into balls. Flatten a dough ball and place a filling ball in the center. Carefully stretch the dough around the filling and pinch to seal. Smooth the ball with your palms. Repeat for all.

Step 6: Dust the inside of a 65-75 gram mooncake mold with flour and tap out the excess. Place a filled dough ball into the mold, press firmly a few times, then release to form the mooncake shape.

Step 7: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a baking mat and arrange the mooncakes on it. Bake for 10 minutes, then remove and cool for 10-15 minutes.

Step 8: Mix one egg yolk with one tablespoon water to make an egg wash. Lightly brush the top of each mooncake. Return to the oven and bake for another 10 minutes until golden brown.

Step 9: Let the mooncakes cool slightly on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use a small amount of alcohol to spray the salted egg yolks to reduce any unpleasant fishy aroma.

If you prefer a different flavor, try substituting the red bean paste with lotus seed paste or black sesame paste.

For a richer crust, chill the dough longer before shaping to make it easier to handle.

Dust your mooncake mold lightly with flour each time to prevent sticking and ensure clean designs.

Storage

Store the mooncakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week, but bring them to room temperature before serving to enjoy the best texture. They can also be frozen for up to one month; thaw overnight in the refrigerator and warm slightly before eating.

FAQs

Can I use salted egg yolks that are already cooked or preserved?

Yes, if you have pre-cooked or preserved salted egg yolks, you can skip the baking step. Just ensure they are clean and ready to use before assembling the mooncakes.

What can I substitute for cake flour if I don’t have any?

You can substitute cake flour by measuring all-purpose flour minus 2 tablespoons per cup and replacing that amount with cornstarch. Sift them together well to mimic the light texture of cake flour.