Bacon Egg and Cheese Mooncake
Mooncakes with cured egg yolks are traditional for celebrating mid-autumn festival, but I actually got the idea for bacon mooncakes from my favorite flavor… which is a sweet pork mooncake called, XianRouyuebing.
Cook time20 minutes
Ingredients
For the Eggs
For the Crust
For the Filling
Directions
- 1
Cure the eggs by surrounding them in salt for 2 days.
- 2
Bake the cured yolks at 200F/90C for 1 hour.
- 3
Combine the crust ingredients and add additional pastry flour until the dough doesn’t stick.
- 4
Form each ball with one egg yolk, 50g filling, and 50g crust.
- 5
Roll out the crust between two sheets of parchment paper.
- 6
Surround the ball of filling completely before pressing in the mold.
- 7
Freeze for about 30-45 minutes before baking at 350F/175C for 20 minutes.
Notes
The raw x boiled bacon was the only combo that didn't really mold together nicely.
