Make your own Mooncakes
Mooncakes are a delicacy and a must during the Mid-Autumn Festival. While there are endless variations of mooncakes available for purchase, baking them yourself will make them extra special when sharing with family and friends!
Red Bean Mooncake
Makes: 6
Active time: 30 minutes
Total time: 90 minutes
Special Equipment:
Mooncake mold, pastry brush
Ingredients:
1 1/4 cup all-purpose flour
1/4 cup vegetable oil
1/4 cup honey or golden syrup
1 tsp water
1/2 tsp almond extract, optional
Pinch sea salt
2/3 cup red bean paste
1 egg, whisked
Preparation:
Combine flour, vegetable oil, honey, water, almond extract, and sea salt in a bowl with a spatula. Once a dough forms, use your hands to knead until dough is completely smooth and free of cracks.
Wrap dough in plastic wrap and let sit for 30 minutes at room temperature.
Meanwhile, preheat the oven to 350°F. Line a tray with baking paper.
Once the dough has rested, return to bowl and knead again ensuring no cracks form. lightly sprinkle a work surface with flour.
Divide dough into 6 even pieces. Flatten each into a circle using your hands (approximately 4-inch rounds)
Cup one dough circle in the palm of your hand, and place approximately 1 tbsp red bean paste in the center. Use your other hand to gently wrap the dough around the red bean paste, pinching to remove any cracks. Roll into a smooth ball and roll lightly in flour. Repeat for the remaining discs.
Arrange the balls on the baking tray.
Place one ball into the bottom of the press, smooth-side first so that the pinched side faces outwards. Push the plunger down until it stops. Without releasing the plunger, lift the press off of the tray and continue to press so that the newly-formed mooncake is ejected from the bottom.
Bake for 10 minutes. Remove from the oven and let cool for 10 minutes.
Brush mooncakes with beaten egg using a pastry brush.
Return to the oven, and bake for an additional 10 minutes, or until deeply golden.
Let cool and enjoy!
