Salted Egg Yolk & Black Sesame Mooncakes
These mooncakes offer a delightful interplay of savory, sweet, and nutty flavors. A rich, gooey salted egg yolk center is encased in a fragrant black sesame paste and then baked in a tender, golden-brown pastry crust.
Prep Time
180 min
Difficulty
Medium
Servings
10
Calories
450 kcal
Instructions
- 1
Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
~5 min - 2
Gently rinse the salted duck egg yolks and pat them dry. Bake them on the prepared baking tray for 8 minutes until they slightly firm up.
~13 min - 3
In a large bowl, combine the black sesame paste, sugar, and vegetable oil. Mix well until a smooth paste forms.
~5 min - 4
Divide the black sesame paste into 10 equal portions (approximately 30-35g each). Roll each portion into a ball.
~10 min - 5
Take one black sesame paste ball and flatten it. Place a baked salted egg yolk in the center. Carefully wrap the black sesame paste around the yolk, ensuring it's completely enclosed. Repeat with the remaining paste and yolks.
~15 min - 6
In a separate bowl, whisk together the golden syrup, lye water, and 1 egg yolk. This is your dough.
~2 min - 7
In another bowl, combine the all-purpose flour. Gradually add the wet ingredients from step 6 to the flour, mixing until a soft dough forms. Do not overmix.
~5 min - 8
Divide the dough into 10 equal portions (approximately 15-20g each).
~5 min - 9
Flatten a portion of the dough. Place a black sesame and yolk filling inside. Gently wrap the dough around the filling, ensuring there are no gaps. Repeat for all.
~15 min - 10
Lightly dust your mooncake mold with flour. Press one filled ball into the mold. Gently tap the mold on the counter to release the mooncake.
~10 min - 11
Place the formed mooncakes on the prepared baking tray. Bake for 5 minutes until they are lightly golden.
~5 min - 12
Remove from the oven and let cool for 10 minutes. In a small bowl, whisk together the remaining egg yolk and water for the egg wash.
~10 min - 13
Brush the mooncakes with the egg wash. Return to the oven and bake for another 8-10 minutes, or until the crust is golden brown.
~18 min - 14
Remove from the oven and let cool completely on a wire rack. It is best to let them sit for 1-2 days before consuming to allow the flavors to meld and the crust to soften.
~120 min
Tips
- For a smoother black sesame paste, you can blend toasted black sesame seeds with a little oil until smooth before mixing with sugar.
- Ensure the salted egg yolks are completely sealed within the black sesame paste to prevent leakage during baking.
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