Description
These Cookie Crust Mooncakes feature a unique cookie-like skin made with butter, sugar, and cake flour, infused with a hint of vanilla and matcha for variety. Filled with a sweet red bean paste encasing salted egg yolks, they offer a delightful balance of savory and sweet flavors. Baked to a golden brown, these mooncakes are perfect for festive occasions or as a special treat.
Ingredients
Scale
Mooncake Skin
- 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 (approximately 328 grams total divided for vanilla and matcha)
- 2 tsp matcha powder (for half the dough)
Filling
- 14 salted egg yolks
- 12.5 oz (about 354 grams) red bean paste
Egg Wash
- 1 egg yolk
- 1 tbsp water
Other
- Shaoxing wine, baijiu, or other alcohol spray (for removing fishiness from salted egg yolks)
- Flour for dusting mooncake mold
Instructions
- Prepare Salted Egg Yolks: Preheat the oven to 320°F (160°C) and line a baking sheet with aluminum foil. Crack open salted duck eggs and separate the yolks from the whites. Clean the yolks under running water. Place the yolks on the prepared baking pan, spray lightly with Shaoxing wine or similar alcohol to remove fishiness, and bake for 10 minutes. Remove and cool completely.
- Make Mooncake Skin Dough: In a medium bowl, cream together unsalted butter and sifted confectioners’ sugar using a spatula or mixer until well combined. Add one egg yolk and vanilla extract, mixing until incorporated. Sift in cake flour and salt, then mix until just combined to form the dough.
- Prepare Matcha Dough: Divide the mooncake skin dough evenly into two portions (about 164 grams each). Sift matcha powder into one portion and mix thoroughly with a spatula. Place both the vanilla and matcha dough in the refrigerator to rest for at least 30 minutes.
- Prepare Filling: Weigh one salted egg yolk and red bean paste together until the total weight reaches 40 grams. Shape red bean paste into balls, then flatten each and place a salted egg yolk in the center. Carefully wrap the paste around the yolk, sealing it completely and rolling into a smooth ball. Repeat for all 14 portions.
- Shape Mooncakes: Remove the dough from the refrigerator and divide each flavored dough into 7 equal pieces (about 23-24 grams each). Shape into balls. Flatten a dough ball with your palm, place a filling ball in the center, then lift and stretch the dough to fully enclose the filling. Pinch to seal, then roll smooth. Repeat with remaining dough and fillings.
- Mold Mooncakes: Dust the inside of a 65-75 gram mooncake mold with flour and shake off excess. Place a dough ball into the mold, press firmly against a flat surface several times, then release the molded mooncake onto the work surface. Repeat for all mooncakes.
- Bake Mooncakes – First Bake: Preheat 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 let cool for 10-15 minutes.
- Apply Egg Wash: Mix one egg yolk with one tablespoon of water in a small bowl to create an egg wash. Using a soft-bristle brush, lightly brush the tops of the cooled mooncakes with the egg wash.
- Bake Mooncakes – Final Bake: Return the mooncakes to the oven and bake for another 10 minutes or until the tops are golden brown.
- Cool: Allow the mooncakes to cool slightly on the baking pan for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Using Shaoxing wine or baijiu to spray salted egg yolks helps reduce any fishy odor.
- Resting the dough in the refrigerator helps improve texture and makes it easier to handle.
- Dusting the mooncake mold with flour prevents sticking and ensures a clean pattern on the mooncakes.
- Make sure to fully seal the red bean paste around the salted egg yolk to prevent leaks during baking.
- Letting the mooncakes cool completely helps the crust firm up for better slicing and handling.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Chinese
Keywords: Mooncakes, Cookie Crust, Red Bean Paste, Salted Egg Yolk, Matcha Mooncake, Chinese Dessert, Festive Treat
