Baked Mooncakes with Sweet Red Bean Paste
Inspired by techniques from King Arthur Baking.
Patterned golden mooncakes with a soft honey-enriched crust wrapped around a smooth sweet red bean filling.
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Method
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Equipment
- small saucepan
- stand mixer with flat beater
- cling film
- rolling pin
- 100-150 g mooncake press
- baking tray lined with baking paper
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 479 kcal |
| Protein | 7.2 g |
| Carbohydrate | 84.1 g |
| of which sugars | 20.4 g |
| of which free sugars | 20.1 g |
| Fat | 13 g |
| of which saturates | 1.4 g |
| Fibre | 0.8 g |
| Salt | 0.99 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 6 servings
Alkaline water
- 240 ml water
- ½ tsp bicarbonate of soda
Dough
- 145 g honey
- 66 g vegetable oil
- 240 g cake flour, plus more for dusting
- 3 g fine sea salt or table salt about ½ tsp
Filling
- 340 g sweetened red bean paste (1 tin)
Egg wash
- 1 large egg
- 1 large egg yolk
- 1½ tsp whole milk
- 1 g fine sea salt or table salt a pinch
- 1
Alkaline. Boil 240 ml water with ½ tsp bicarbonate of soda, then simmer to reduce to about 2 tbsp over 7-8 min, cool and keep only ½ tsp.
- 2
Dough. Beat 147 g honey, the ½ tsp alkaline water, 66 g oil, 240 g cake flour and ½ tsp salt until smooth, then wrap and chill 30 min with the 340 g red bean paste in a covered bowl.
- 3
Divide. Divide the dough into 6 balls of 78-80 g and the bean paste into 6 balls of 56-60 g.
- 4
Wrap. On oiled cling film, roll each dough ball into a 6 mm disc, enclose a bean ball, seal, then roll round again.
- 5
Press. Press each ball into a floured mould onto a lined tray to imprint, re-flouring between cakes and spacing them 5 cm apart.
- 6
Chill. Freeze 5-10 min while the oven heats to 190 °C.
- 7
Glaze. Mix 1 egg, 1 egg yolk, 1½ tsp milk and a pinch of salt and give each cake two thorough coats.
- 8
Bake. Bake 15-20 min until set and golden underneath, then cool fully on the tray before serving in wedges.
Storage
Store in an airtight container at room temperature for a few days, or chill or freeze for longer keeping, bringing back to room temperature before serving.
