Red and White Beans Paste, Foie Gras Bite Mooncake

Defrost the foie gras 12 hours in the refrigerator, and then keep between 10°C and 12°C for another 1 hour. Separate the two lobes and use the spine of a knife to cut open the outer (rounded) part of each lobe as to expose the central vein. Pick the central vein using a pair of tweezers and carefully pull it out. Also pull out the other veins beneath. Close the lobes and turn them to the other side. Lightly cut a criss-cross pattern in order to melt it during cooking. Season with salt and pepper (for 1 kg: 14g salt, 2g pepper). Then place it in a terrine mould. Vacuum seal, and marinate it at a temperature between 10°C and 12°C for about 2 hours. Cook it in a steam oven at 62°C for 60 minutes. Cool down the terrine in three steps: 10 minutes at room temperature, 10 minutes in cold water, and 10 minutes with ice cubes. Then, refrigerate overnight.

Combine flour, syrup, oil, and alkaline water. Let the mixture rest and chill for 1 hour. For each mooncake, use 20g of dough, 20g of filling, and 10g of foie gras terrine. Assemble the Chinese mooncakes.