![]() ![]() Bake for another 10 minutes or until golden brown.Use a soft-bristle brush to brush the top of the mooncakes with the egg wash thinly. In a small bowl, mix egg yolk and water to make the egg wash.Line a baking sheet with parchment paper or baking mat. Place a ball into a mooncake mold and face it down on the working surface. Dust the inside of the mooncake mold with flour. Use a 65-75 gr mooncake mold to shape the mooncakes.Repeat with the remaining dough and fillings. Roll between your palms to smooth it out. Lift and stretch the dough over the filling to cover completely, and pinch to seal. Flatten a ball of skin dough with your palms.Divide each vanilla and matcha dough into 7 pieces evenly (23-24 gr). Remove the skin dough from the refrigerator.Gently push the paste upwards to seal the yolk completely. Flatten the red bean paste thinly and place a salted egg yolk in the middle. Weight one salted egg yolk and red bean paste on the scale until you have a total weight of 40 gr. While the dough is resting, start preparing the filling.Rest the vanilla and matcha dough in the refrigerator for at least 30 minutes.Sift in matcha powder into one bowl and mix until well combined with a spatula.Divide the mooncake skin dough into two bowls evenly (164 gr each).Mix with a spatula or mixer until well combined. In a medium bowl, add unsalted butter and sift in confectioners' sugar.Remove from the oven and cool completely before using them. Bake for 10 minutes until the yolks are cooked.Spray the yolks with a small amount of Shaoxing wine/baijiu/other alcohol to remove the fishiness.Place the yolks on the prepared baking pan. Crack open salted duck eggs and separate the yolks from the whites.Line a baking sheet with aluminum foil for an easy clean-up. You can reheat in the oven to make the skin crisp again. The mooncake skin is crisp right after baking and will eventually soften after some time. ![]() They will last for 3 days at room temperature or up to a week in the refrigerator. ![]() Let the mooncakes cool down completely and store them in an airtight container. Make sure the mooncakes are covered in the refrigerator or the skin will turn dry. You can also store the raw molded mooncakes in an airtight container in the refrigerator for up to 3 days. If frozen, let it thaw in the fridge a day before and continue with the recipe. You can keep it in the refrigerator for up to 3 days and freezer for up to 3 months. You can make and wrap the cookie dough tightly in plastic wrap then place it in a freezer-safe ziplock bag. The cold dough is easier to work with and will mold a neat mooncake pattern with sharp edges. A short stay in the fridge will firm up the cookies and solidify the butter. You need to chill the cookie dough because it is sticky and it is impossible to work with unless it is chilled. Or just add add-ins like dried fruits, seeds, and nuts to the paste for more flavor and texture. And if you are not a fan of salted egg yolks, just omit and substitute them with more paste. If you are not a fan of red bean paste, feel free to substitute it with any other sweet, thick, and dense paste, like mung bean paste, lotus paste, black sesame paste, or custard paste. Substitute some of the cake flour with cocoa powder for a chocolate cookie crust. Add matcha powder to make the crust green and taste earthy. You can use different flavorings and add-ins to make each recipe unique. This recipe is very versatile and can come in an endless array of flavors. Plus, the addition of salted egg yolk adds a nice savouriness that balances the sweetness of the red bean paste. The crisp, buttery, tender sable cookie crust brings a contrast to the soft, sweet red bean paste filling. These Cookie Crust Mooncakes combine sable cookie crust as the mooncake skin pastry with traditional red bean paste and salted egg yolk filling. A crispy cookie crust on the outside and a traditional red bean paste and salted egg yolk inside. That was why I decided to create my own homemade mooncake recipe by combining the best of both worlds. So, when I made and tried the Lava Custard Mooncakes, I fell in love with the crisp, buttery, and tender cookie-like crust they had. ![]() My least favorite part of the traditional mooncakes is the skin since it tastes bland to me. I have sampled a few mooncakes throughout my growing-up years but I just don’t like the traditional mooncakes. They have crisp, buttery, tender cookie crust and are filled with traditional red bean filling and salted egg yolks. These Cookie Crust Mooncakes are made without lye water and golden syrup. ![]()
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