How to Make Delicious Salted Egg Mooncakes Using a Convection Oven

How to make salted egg pie

• 1

  Soak mung beans

  Choose peeled mung beans, soak them overnight in water, and add a little salt to prevent sourness.

  

  
• 2

  Cook mung beans

  After soaking overnight, rinse the mung beans with water.

  Add to a pot with 400 ml water and bring to a boil. When the mung beans are boiling, skim off the foam to preserve the final product longer.

  Cover and reduce the temperature/heat to simmer the mung beans until soft. When the mung beans are soft, add 80g sugar and a little salt, then mix evenly with a mixing whisk.

  Immediately turn off the heat and wait for the mung beans to cool completely.

  Tip: Adding salt to the mung beans while cooking will help the filling have a sweeter and richer flavor.

  

  
• 3

  Grinding mung beans

  Use a hand blender or a blender to grind the mung beans until smooth.

  
• 4

  Cooking the filling

  Add the ground mung beans to a pan, and when the mixture boils, add the cooking oil.

  Reduce the heat, continue stirring to cook the mung beans. Stirring continuously will help prevent the mung beans from burning.

  Note:

  • Add 35g of cooking oil gradually to avoid the filling becoming oily.
  • While adding the oil, you must stir continuously.

  

  
• 5

  Adding glutinous rice flour to mung beans

  The glutinous rice flour should also be added gradually like the cooking oil. While adding the flour, you must stir continuously to combine the flour and mung beans.

  Continue to cook until the mung beans separate from the pan, then turn off the heat and let it cool.

  

  

  
• 6

  Cook durian

  Add durian flesh to another pan, add 70g of sugar and cook until the sugar completely dissolves, then turn off the heat.

  

  
• 7

  Mix the filling

  Take about 2 tablespoons of durian and add it to the mung beans, then mix well.

  Add all the pumpkin jam to the remaining durian.

  

  
• 8

  Mixing the dough for the pastry

  Mix 50g of sugar into the flour and stir well. Continue adding lard to make the pastry soft, fragrant, and rich.

  Add 90 – 100 ml of water to the flour mixture. Depending on the absorbency of the flour, the amount of water will vary between 90 – 100 ml.

  Knead and press the dough until it no longer sticks to your hands, then let it rest for 30 minutes. Place the dough in a bowl and cover it with plastic wrap.

  

  

  

  
• 9

  Mixing the dough for the filling

  Add 62g of lard to 150g of flour and mix well.

  Knead until it no longer sticks to your hands, then let the dough rest for 30 minutes, also stored in a bowl covered with plastic wrap.

  

  
• 10

  Roll the cake filling into balls

  Divide the mixture of mung beans and durian into 10 equal parts.

  Apply cooking oil to your hands to prevent sticking, then roll the divided parts into balls.

  Create a hole and fill it with the filling consisting of durian and candied squash.

  Use your hands to shape the filling so that it sticks together, then continue to add salted egg yolk in the center.

  

  

  

  
• 11

  Divide the skin dough and the filling dough of the cake

  Weigh the skin dough using a kitchen scale. Take the total weight and divide by 10. Then divide the dough into 10 parts according to the result after division. Do the same for the filling dough.

  Example:

  Weigh the total dough weight as 280g. Take 280g divided by 10 equals 28g. Thus, divide the dough into 10 parts, each part 28g.

  

  
• 12

  Shaping the dough

  Take the dough for the crust and roll it flat, then stack the filling dough on top and roll it flat again. After that, roll the dough piece up and then roll it flat. Repeat this process one more time.

  For the second rolling, make sure to roll the dough so that it has a wider cross-section to properly encase the filling.

  Tip: Rolling the dough up and rolling it out twice helps create multiple layers in the final product.

  

  

  

  
• 13

  Shaping the pie

  Place the rounded filling into the dough piece and use your hands to shape it so that the crust completely encloses the filling.

  

  

  
• 14

  Flatten the cake and sprinkle sesame seeds

  Line a baking tray with parchment paper and place the cake on it.

  Use the bottom of a glass to gently press down so that the cake takes on a flat shape like the finished product from the shop.

  Sprinkle black sesame seeds on the surface of the cake and use your hand to gently press down so the seeds stick to the cake.

  

  

  
• 15

  Bake the cake for the first time

  Flip the cake over so that the side with the sesame seeds is facing down.

  Preheat the oven to 200 degrees Celsius for 15 minutes.

  Place the baking tray in the middle rack of the oven, close the door, and select the following settings:

  • Temperature: 200 degrees Celsius
  • Mode: Top and bottom heating (If your oven does not have this mode, just choose top or bottom heating and turn the cake while baking to ensure even cooking)
  • Time: 20 minutes

  

  

  
• 16

  Brush egg on the surface of the cake

  After baking the cake for 20 minutes, take it out of the oven.

  Beat 1 egg, then brush a thin layer of egg on the surface of the cake that has sesame seeds.

  Tip: The layer of egg brushed on the cake should not be too thick as it will make the surface of the cake easily crack and not look nice.

  
• 17

  Bake the cake for the second time

  After brushing the egg on the surface of the cake, leave it as is and then bake it for the second time.

  For this baking, the parameters will be adjusted as follows:

  • Temperature: 180 degrees Celsius
  • Time: 7 minutes

  
• 18

  Soften the cake

  After completing the baking process, put it in the refrigerator in the cooling compartment and let it sit overnight. This step helps the cake crust to be softer and more flexible.

  
• 19

  Store the cake

  If storing the cake in the refrigerator, it can be eaten within 7 days.

  If storing the cake in the freezer, the storage time is 1 month.