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Craggy flaky Huangzhuang mooncakes with golden salted egg yolk filling

Flaky Huangzhuang Mooncakes (黄庄月饼): Crumbly Golden Yolk

Lin
Northern-style flaky Huangzhuang mooncakes with corn-oil pastry layered around a golden salted-egg yolk and sweet white bean filling.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 26 minutes
Chilling and Resting Time 1 hour 50 minutes
Total Time 1 hour 26 minutes
Course Dessert
Cuisine Chinese
Servings 12 mooncakes
Calories 220 kcal

Equipment

  • Bread machine (optional)
  • Kitchen Scale
  • Rolling Pin
  • Baking Sheet
  • Bamboo skewer

Ingredients
  

For the Water-Oil Crust (油皮)

  • 1.5 cups all-purpose flour
  • 3 tbsp corn oil
  • 1.5 tbsp fine sugar
  • 70 g water about 1/4 cup plus 1 tbsp
  • 1.5 tbsp whole egg, lightly beaten
  • 0.25 tsp fine salt

For the Oil Dough (油酥)

  • 1 cup plus 2 tbsp cake flour
  • 3.5 tbsp corn oil

For the Filling

  • 160 g salted egg yolks
  • 1 tsp baijiu or white spirit, for the yolks
  • 280 g sweet white bean paste (white kidney bean paste)

Instructions
 

  • Knead all the water-oil crust ingredients in a bread machine (or by hand) until smooth.
    Kneading the water oil crust dough in a bread machine
  • Knead until the dough is elastic and stretches into a thin membrane. A full windowpane is optional with corn oil.
    Stretching the water oil dough to check its elasticity
  • Put the cake flour and corn oil for the oil dough in a large container.
    Measuring the cake flour and corn oil for the oil dough
  • Mix the oil dough with a spatula until completely smooth; do not knead.
    Blending the oil dough with a spatula until smooth
  • Wrap both doughs in plastic and chill in the fridge for 40 minutes.
  • Spray the salted egg yolks with baijiu, roast at 355°F (180°C) for about 8 minutes, then crush into crumbs.
    Roasting the salted egg yolks sprayed with baijiu
  • Measure out the sweet white bean paste.
    White bean paste measured out in a bowl
  • Mix the crushed yolks into the bean paste until smooth and even.
    Mixing the crushed salted egg yolks into the white bean paste
  • Divide the filling into 12 balls, then chill for 30 minutes.
    Rolling the yolk bean paste filling into twelve balls
  • Press the water-oil dough flat, wrap a portion of oil dough in the center, and seal by pushing the edges up and over.
    Wrapping the oil dough inside the water oil crust
  • Press the wrapped ball into an oval, roll it out evenly from the center, and roll it up into a tight scroll.
    Rolling the wrapped dough into a long sheet and rolling it up
  • Cover all the rolls and chill for 20 minutes.
    Chilling the first rolls of pastry covered in the fridge
  • Repeat the lengthen-and-roll technique a second time on each piece.
    Rolling the pastry a second time into tight scrolls
  • Cover and rest the second rolls at room temperature for 15 to 20 minutes.
    Second pastry rolls resting covered at room temperature
  • Press the center, fold the ends in, flip, roll out, fill with the yolk-bean ball, and seal, keeping the textured side out.
    Pressing and folding the pastry before filling with the yolk bean ball
  • Leave the surface irregular; this is the signature Huangzhuang look.
    Mooncake with an irregular textured surface ready for baking
  • Poke small holes in the tops with a skewer and add a little corn oil to the baking sheet.
    Poking small holes in the mooncake tops with a bamboo skewer
  • Bake at 355°F (180°C) with both heats for 13 minutes.
    Mooncakes baking in the oven for the first thirteen minutes
  • Flip the mooncakes, keeping the empty oven running.
    Flipping the mooncakes over on the baking sheet
  • Return to the oven and bake 13 more minutes at 355°F (180°C). Adjust for your own oven.
    Mooncakes baking for the second thirteen minutes after flipping
  • Cool the baked mooncakes on the sheet.
    Freshly baked flaky mooncakes cooling on the sheet
  • Break one open to check the fine, flaky layers.
    Broken mooncake showing fine flaky pastry layers
  • Enjoy the crumbly, golden mooncakes.
    Stack of flaky mooncakes on a plate
  • Serve at room temperature over a plate, because they crumble gloriously.
    Close up of crumbly mooncake revealing the golden yolk filling

Notes

Tips: Knead the water-oil dough until elastic and respect every rest; the cold rests create the flakes. Spray the salted yolks with baijiu before roasting. Poke holes in the tops so steam escapes. Bake 13 minutes per side at 355°F (180°C).
Food Safety: Store baked mooncakes in an airtight container up to 4 days or freeze up to 2 months. Do not leave egg-yolk-filled pastries at room temperature for more than a few days.
Allergen Notice: Contains gluten and egg. Soy may appear in packaged bean paste and salted egg yolks; check labels.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Keyword chinese mooncake, flaky mooncake, huangzhuang mooncake, salted egg yolk mooncake, 黄庄月饼