Sourdough Chinese Mooncake with Red Bean and Salted Egg Yolk

Name: Sourdough Chinese Mooncake with Red Bean and Salted Egg Yolk
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 3 min
Yield: 8 servings
Cuisine: Chinese
Ingredients: ¾ cup (180 ml) active sourdough starter, at peak (bubbly and doubled from last feeding); 1½ cups (210 g) bread flour; 3 tbsp (38 g) granulated sugar; ½ tsp (3 g) fine sea salt; 3 tbsp (43 g) unsalted butter, cold, cut into small cubes; 2 tbsp (30 ml) cold water; ¾ cup (180 g) smooth red bean paste, at room temperature, sieved if lumpy; 8 whole salted egg yolks, cooked, chilled; 1 whole large egg, at room temperature, beaten with 1 tsp water; 2 tbsp (20 g) white sesame seeds, toasted

From the MyKitchenBank Kitchen

A modern take on traditional Chinese mooncakes, this recipe incorporates active sourdough starter into the dough for subtle tang and complexity. The supple, golden pastry encases a velvety red bean paste filling and a luxurious salted egg yolk center, finished with a delicate sesame seed crust. These elegant pastries require a decorative mooncake mold to create the signature patterned surface, making them perfect for Mid-Autumn Festival celebrations or as an impressive homemade gift.

Prep: 45 min
Cook: 18 min
Wait: 2 hr
Total: 3 hr 3 min
Makes: 8 mooncakes (about 2 oz / 56 g each)

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Ingredients

8 servings

For the dough
¾ cup (180 ml) active sourdough starter, at peak (bubbly and doubled from last feeding)
1½ cups (210 g) bread flour
3 tbsp (38 g) granulated sugar
½ tsp (3 g) fine sea salt
3 tbsp (43 g) unsalted butter, cold, cut into small cubes
2 tbsp (30 ml) cold water
For filling and assembly
¾ cup (180 g) smooth red bean paste, at room temperature, sieved if lumpy
8 whole salted egg yolks, cooked, chilled
For finishing
1 whole large egg, at room temperature, beaten with 1 tsp water
2 tbsp (20 g) white sesame seeds, toasted

Equipment (12)

Mixing bowl (medium)
Measuring cups and spoons
Rubber spatula
Bench scraper or dough knife
Plastic wrap
Baking sheets (2)
Parchment paper
8-cavity mooncake mold (1.6 oz / 45 g each cavity) or 2¼-inch (5.7 cm) diameter mold
Instant-read thermometer or food thermometer (optional)
Small bowl for egg wash
Pastry brush
Cooling rack

Steps

Before you start

Bring active sourdough starter to peak (bubbly and at least doubled from feeding) 4–6 hours before baking
Have salted egg yolks prepared, chilled, and ready to use
Prepare red bean paste by sieving if there are lumps; it should be smooth and spreadable at room temperature
Read through the entire recipe to understand the chilling schedule
Line two baking sheets with parchment paper

1
Mix dough
- In a medium mixing bowl, combine active sourdough starter, bread flour, sugar, and salt.
- Stir with a rubber spatula until a shaggy dough forms, about 1 minute.
- Add cold butter cubes and work them into the dough with your fingertips until the mixture resembles coarse breadcrumbs (about 2 minutes).
- Drizzle in cold water a little at a time, stirring until the dough comes together into a cohesive ball.
- The dough will be slightly sticky but hold its shape.
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Ready when: Dough is cohesive and slightly tacky but not wet
Tip: If dough is too dry, add water 1 tsp at a time. If too wet, dust with 1 tbsp flour and knead briefly.
2
Chill dough
- Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
- This allows the sourdough's flavor to develop, the gluten to relax, and the butter to firm, making the dough easier to work with.
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Ready when: Dough is firm and cold to the touch
Tip: For stronger sourdough flavor, chill for the full 24 hours.
3
Divide and shape dough
- Remove dough from refrigerator and let it sit at room temperature for 10 minutes to soften slightly.
- On a lightly floured work surface, divide the dough into 8 equal pieces (about 1.5 oz / 42 g each).
- Roll each piece into a ball, cover with plastic wrap, and let rest for 5 minutes to relax.
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Ready when: Dough balls are smooth and relaxed
Tip: Keep dough pieces covered so they don't dry out.
4
Prepare filling portions
- While dough rests, divide the red bean paste into 8 equal portions (about 0.8 oz / 22.5 g each).
- Roll each into a ball.
- Set aside one portion and flatten it in your palm.
- Place a chilled salted egg yolk in the center and wrap the paste around it, sealing gently to enclose.
- Repeat with remaining portions and egg yolks.
- The filling should be smooth, firm, and cool to the touch.
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Ready when: All 8 egg yolk centers are fully sealed in paste
Tip: Chill filled portions in the fridge while you work with the dough to keep them firm and prevent breakage.
5
Assemble mooncakes
- Take one dough ball and gently flatten it in your palm to a 2.5-inch (6.4 cm) disc.
- Place a filled bean-paste-and-egg-yolk ball in the center.
- Fold the edges of the dough over the filling, pinching gently to seal, then roll briefly on the work surface to create a smooth ball.
- Repeat with remaining dough and filling portions.
- The dough should fully encase the filling with no cracks or gaps.
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Ready when: All mooncakes are smooth, sealed, and filled
Tip: Work quickly and keep hands lightly floured to prevent sticking. If dough becomes too warm, chill for 5 minutes.
6
Mold and decorate
- Lightly flour the cavity of a mooncake mold.
- Place one assembled mooncake into the mold, press gently but firmly to ensure the dough fills all the decorative recesses, then invert and press the plunger to release the mooncake onto a parchment-lined baking sheet.
- Repeat with remaining mooncakes, spacing them about 1.5 inches (4 cm) apart on two baking sheets.
- The impressed pattern should be clear and sharp.
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Ready when: All mooncakes are molded with crisp, clear decorative patterns
Tip: If dough is too soft to unmold cleanly, chill molded cakes for 15–20 minutes before baking. This also improves the pattern definition.
7
Brush and seed
- Prepare egg wash by beating one egg with 1 tsp water.
- Using a pastry brush, lightly brush the top of each mooncake with a thin, even coat of egg wash, avoiding the sides.
- Sprinkle toasted sesame seeds over the tops, pressing gently so they adhere.
- Let cakes sit uncovered at room temperature for 20 minutes to allow the sourdough to rise slightly and the surface to dry.
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Ready when: Egg wash is set, sesame seeds are adhered, surface is no longer tacky
Tip: Do not chill mooncakes after egg washing; they need to rest at room temperature so the sourdough can proof.
8
Bake mooncakesOven 375°F / 190°C
- Preheat your oven to 375°F (190°C).
- Place both baking sheets in the oven, one on the middle rack and one on the lower-middle rack.
- Bake for 16–18 minutes, rotating sheets halfway through (about 8–9 minutes in).
- The mooncakes are done when the surface is deep golden-brown, the sesame seeds are lightly toasted, and the edges feel firm to a light touch.
- The tops should have risen slightly.
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Ready when: Surface is deep golden-brown, sesame is toasted, edges feel firm
Tip: Do not overbake; the interior should remain tender. If tops brown too quickly, tent with aluminum foil for the last 3–4 minutes.
9
Cool and rest
- Remove mooncakes from the oven and let them cool on the baking sheets for 10 minutes, then transfer to a cooling rack.
- Allow them to cool to room temperature, about 30 minutes.
- The mooncake's crumb will firm up and flavors will deepen as it cools.
- For the best texture and taste, wrap in parchment and let rest at room temperature overnight before serving.
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Ready when: Mooncakes are cool to the touch, no steam rising
Tip: Resting overnight is traditional and improves the texture. The filling will become even more integrated into the crumb.

Good to know

Tips

Ensure your sourdough starter is fed and at peak activity (bubbly and doubled) 4–6 hours before you begin, for the best tang and rise.
Use a mooncake mold to create the signature decorative pattern; if you don't have one, these can be hand-shaped into rounds, though the pressed design will be lost.
Red bean paste and salted egg yolks should be cold and firm when filling to prevent them from leaking through the dough during baking.
The resting period overnight is not just optional—it transforms the texture and allows the sourdough's subtle tang to meld beautifully with the sweet, rich filling.

Make ahead

Dough can be prepared up to 24 hours in advance and chilled. Filled mooncakes (after assembly but before baking) can be wrapped and chilled for up to 8 hours; allow them to come to room temperature and rest for 20 minutes before baking. Baked mooncakes taste best after resting overnight at room temperature, and can be made up to 3 days ahead."

Storage & reheating

Room temperature: Wrap cooled mooncakes individually in parchment paper and store in an airtight container for up to 3 days. Refrigerator: Store in an airtight container for up to 1 week; warm gently at room temperature for 30 minutes or in a 275°F (135°C) oven for 5 minutes before serving. Freezer: Wrap cooled mooncakes individually in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight at room temperature; do not microwave, as this will make them tough.

Substitutions

smooth red bean paste → Black sesame paste or lotus seed paste. Use the same weight (180 g). Both offer similar texture and richness. Adjust seasoning to taste, as lotus paste may be less sweet than red bean.
salted egg yolks, cooked → Regular cooked egg yolk mixed with a tiny pinch of sea salt. Use 8 yolks and mix with about ⅛ tsp salt per yolk to mimic the brininess and firm texture of salted eggs. The effect will be slightly less pronounced.
white sesame seeds → Poppy seeds, crushed peanuts, or a mix of both. Use the same amount (20 g). These offer different visual appeal and flavor; crush peanuts roughly for texture similar to sesame.
active sourdough starter, at peak (bubbly and doubled from last feeding) → Active all-purpose sourdough starter, or use instant yeast (0.25 tsp dissolved in 1 tbsp warm water) mixed with the water. If using instant yeast, reduce active sourdough flavor but mooncakes will still be excellent. Reduce the chill time to 1 hour minimum if yeast is used.