Vanilla & Matcha Cookie Crust Mooncakes With Red Bean Filling and Salted Egg Yolks | Jaja Bakes

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FULL WRITTEN RECIPE
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CHAPTERS
00:00 : Intro
00:31 : Bake the salted egg yolks
01:21 : Make the mooncake skin
03:16 : Weight and shape the fiilings
04:15 : Divide the mooncake skin
04:40 : Assemble the mooncakes
07:17 : Bake
07:35 : Egg wash and bake
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INGREDIENTS
Mooncake mold size: 65 gr
Mooncake Skin
- 1/2 cup unsalted butter (113 gr), room temperature
- 1/4 cup confectioners' sugar (35 gr)
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 1/4 cups cake flour (160 gr)
- 1/4 tsp salt
Matcha Mooncake Skin
- 1/2 mooncake skin dough
- 2 tsp matcha powder
Filling
- 14 salted egg yolks
- 350 gr red bean paste
Egg Wash
- 1 egg yolk
- 1 tbsp water
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BAHAN
Ukuran cetakan kue bulan: 65 gr
Kulit Mooncake
- 1/2 cangkir mentega tawar (113 gr), suhu ruang
- 1/4 cangkir gula halus (35 gr)
- 1 kuning telur
- 1/2 sdt ekstrak vanila
- 1 1/4 cangkir tepung protein rendah (160 gr)
- 1/4 sdt garam
Kulit Mooncake Matcha
- 1/2 adonan kulit mooncake
- 2 sdt bubuk matcha
Isian
- 14 kuning telur asin
- 350 gr pasta kacang merah
Olesan telur
- 1 kuning telur
- 1 sdm air
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