Red Bean Mooncakes

I saw a recipe for Red Bean Mooncakes, and thought I would make some for Joanne.

Ingredients:

Alkaline Water (boil down an use 1/2 teaspoon)

• 1 cup (227g) water
• 1/2 teaspoon baking soda

Dough:

• 1/4 cup plus 3 tablespoons (147g) honey (I used part maple syrup)
  
• 1/2 teaspoon alkaline water, from above
• 1/3 cup (66g) vegetable oil
• ~ 2 cups (220g) all purpose flour
• 20 grams corn starch
  
• 1/2 teaspoon salt
• 12-ounce can (340g) sweetened red bean paste (may come in cans, I used red bean paste)
  

Egg Wash:

• 2 large eggs
• 1 1/2 teaspoons milk
• 1/8 teaspoon salt
  

 

Instructions:

1. Make the alkaine water: In a small pot, combine the water and baking soda. 
2. Bring the mixture to a boil, then lower the heat to maintain a simmer for 7 to 8 minutes while the mixture reduces. (You should have about 2 tablespoons of water after simmering. Set aside to cool.   You will just use 1/2 teaspoon of this.)
    
3. Make the dough: In the bowl of a stand mixer, combine the honey,  JUST 1/2 teaspoon alkaline water (discard the remainder), oil.
4. Whisk flour, cornstarch, and salt together in s small bowl, then add to stand mixer bowl.
   
5. Mix on medium-low speed until it comes together to make a smooth, homogenous dough, about 1 to 2 minutes.
6. Wrap the dough in plastic and place in the refrigerator for at least 30 minutes to chill. 
7. Also place the red bean paste to chill in the refrigerator for at least 30 minutes. 
8. Lightly spray some plastic plastic wrap owith cooking spray,
9. Preheat oven to 375°F.  
10. Divide the chilled dough into 18 equal portions (about 26gr each) and roll each portion into a ball.
11. Divide the red bean paste into 18 equal portions (about 18g to 60g each) and roll each portion into a ball. 
12. Press out each ball of dough into a disk about 1/4" thick (about 4 1/2" to 5") using the sprayed wrap, then place the ball of red bean paste in the center. Wrap the dough around the paste, pinching it together to seal. Gently roll the packet so that it is once again a neat, uniform ball. 
13. Spray the wells of a 12 count mini-bundlette pan with cooking spray. Also spray the wells of a 6 count cupcake pan.
    
14. Place a dough ball into each of the wells, press down, and flatten the ball on top.
    
    
15. Make the egg wash: In a small bowl, whisk together the eggs, milk, and salt.
    
    
16. Press some circle shapes on the top of the cupcake mooncakes. Brush the cupcake mooncakes with the egg wash.
    
17. Bake the mooncakes for 15 to 20 minutes, until they're firm and set.
    
    
18. Remove the mini budlette pan from the oven, and carefully flip the mini bundlettes out into a 13 x 18 cooking sheet.
19. Brush each mooncake with the egg wash. Bake for another 5 minutes until golden brown.
    
20. Remove from the oven and let cool completely on the baking sheet.

 

Carole's Notes:

I liked this, and I think Joanne did as well!

The recipe is lightly adapted from https://www.kingarthurbaking.com/recipes/red-bean-mooncakes-recipe