Crispy and crumbly | Delicious Huangzhuang mooncake recipes you can make at home

Put the dough ingredients into the bread machine pan and knead, or you can knead by hand.

When making puff pastry, I prefer to knead the dough until it reaches a very elastic, thin film stage, which makes it easier to work with later. This is a matter of personal preference; for puff pastry made with corn oil, you don't necessarily need to knead it to such a thin film stage.

Place the ingredients for the oil-based filling in a large container.

Use a spatula to mix the oil-based ingredients thoroughly.

Wrap the prepared oil dough and shortcrust pastry in plastic wrap and refrigerate for 40 minutes to relax.

Spray a little bit of white wine on the salted egg yolks, bake them until cooked, and then crush them.

Prepare white bean paste. I made it with low sugar, but you can also buy ready-made paste.

Mix the crushed egg yolks and white bean paste until smooth and fine.

Divide into 12 portions, roughly round them, and refrigerate for 30 minutes.

Take a piece of prepared dough, gently flatten it, and thin the edges. Place the oil-based filling in the center. Use the base of your thumb and forefinger to push and gather the filling upwards, turning as you go, until the filling is completely enclosed. After enclosing it, pinch the opening tightly. Pinch it several times to create a small tail; press this tail down firmly to prevent it from breaking when rolling it out. Once all the dough fillings are wrapped in the oil-based filling, cover them with plastic wrap to prevent them from drying out. You can also refer to the video above for the technique.

The puff pastry we made in the previous step is round. After taking it out, gently gather it towards the center with both hands to form an oval shape. Gently place the rolling pin in the center. Roll it out from the center to both ends, once on the top and once on the bottom, without making it too long. Be careful to use moderate pressure. After rolling it out, gently roll it up from one end with your fingertips.

After completing all the steps, seal the container and refrigerate it for 20 minutes to relax.

After the puff pastry has been chilled and relaxed for 20 minutes, take it out and roll it out just like the first time. Place the rolling pin in the middle and gently roll it out to both ends. Then, gently roll it up from one end with your fingertips.

After all operations are completed, cover the container and let it relax at room temperature for 15-20 minutes.

With the seam of the dough facing up, gently press down in the middle with your fingers. Fold both sides towards the middle, placing the textured side at the bottom and the smooth side facing up. Place a rolling pin in the middle and roll it out into a circle approximately 9-10 cm wide. Place the filling in the center of the pastry. Gently press the filling down with your left thumb, and use the web of your right hand to gently push the pastry upwards, rotating as you go, until the filling is evenly wrapped in the pastry. Pinch the seam closed. Press the seam firmly down to prevent it from bursting open during baking. After sealing, gently flatten it slightly with your palm.

This results in irregular patterns on the surface.

After shaping and flattening all the dough, place it with the bottom facing up and poke some small holes in the surface with a bamboo skewer. Add a little corn oil to the baking pan.

Place in a preheated oven and bake at 180 degrees Celsius (350 degrees Fahrenheit) for 13 minutes.

Take it out and gently flip it over. Remember to keep the oven preheated while you're flipping it, because you'll need to put it back in to bake afterward.

Return to the oven and bake at 180 degrees Celsius for another 13 minutes. ☑️Time and temperature are for reference only; adjust according to your own oven.

It's out of the oven! The irregular patterns on the surface are beautiful.

The corn oil flaky pastry has amazing layers!

You absolutely must try making this Huangzhuang mooncake!

It's so crumbly it crumbles! The golden salted egg yolk filling inside is delicious and not greasy.