My sis, 
I would have loved to make the classic mooncake. But I did not have all the "ideal" ingredients, in particular the lotus seed and the red egg yolks. Instead, I chose a filling that I can do, given the ingredients I have in my pantry.
The wrapper needs lye water. So I made that from scratch by mixing 1/2 teaspoon of baking soda with about 3 tablespoons of water. I simmered it for about a minute. Then I let it cool before using (and discarded the rest).
Now I was ready to make the dough wrapper. In a large mixing bowl. I combined honey, vegetable oil, lye water, and salt, and gave it a good stir.
Then I added the flour and mixed it. It took a good five minutes before it became a soft, nonstick dough.
I wrapped the dough in plastic wrap to let it rest while I made the filling.
I pureed the red beans in the blender. Then I cooked them on low heat in the skillet, adding oil and sugar. I was too engrossed with making the red bean paste that I totally failed to take photos until it was done. It took 20 minutes before it resembled a paste.
Now, we have everything ready. Let us to assemble the mooncake.
Weigh out the dough and divide it by 12 to make 12 wrappers. Form into balls..
Weigh out the red beans and divide that by 12, and you will get the approximate weight of one filling. In this case, it is 40. Not quite 100 grams, which means our mooncake will be slightly thinner in thickness. My mold is for 100 grams,
Take one portion of the wrapper dough and flatten it in your hands. Then put the red bean paste filling on top. Carefully roll it into a ball.
I've had these mooncake molds for quite a while now. I even forgot that I have them. It's my first time using them.
Carefully put the mooncake mold on top of one ball, then press it down until you feel that you can't go any lower. Stay there for a couple of seconds, then release it.
Repeat the process until completed.
Make an egg wash with egg yolk and milk. Brush the top and sides of the mooncake.
Bake it in a 350 degrees F preheated oven for 5 minutes.
Take out the mooncakes from the oven after 5 minutes and brush them once again with the egg wash.
Return the mooncakes to the oven and bake once again for 20 minutes.
When it is golden brown, take it out of the oven!
Cool the mooncakes, then put them in a sealed container at room temperature for at least 24 hours. Some recommend 48 hours. They say that the skin will become soft, moist, and shiny. The lye water will change the color and make it darker and much prettier. And the aroma will also become stronger, and supposedly it will smell better.
We'll slice one now!
Despite the lack of height (one cake was just 75 grams), it is so deliciously sweet! Not bad for the first try.
I'll make another batch when I have the time. And next time, it will be the classic mooncake.
Happy Chinese Mid-Autumn Festival, sis
All photos were taken by me with my iPhone.
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