I transformed the Red Bean Flaky Mooncakes recipe that I used last year to green tea flavoured by using store-bought green tea lotus paste (low sugar) filling. Without egg glaze, these mooncakes appear like little snowballs from afar. Ooh, I love the flaky crust to every bit! :)
I am submitting this to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.
Thanks to Jane's Corner for sharing the recipe. :)
Green Tea Flaky Mooncakes
Adapted from: Jane's Corner
Ingredients (Makes 8)
Water Dough
90 g plain flour
5 g icing sugar
30 g shortening
45 g water
Oil Dough
70 g plain flour
35 g shortening
Filling
240 g green tea lotus paste
Glazing
1 egg yolk, lightly beaten, for egg wash
Some white / black sesame seeds, for sprinkling
Method
1. Filling: Divide into 8 portions of 30 g each. Shape round and set aside.
2. Water Dough: Mix plain flour, icing sugar and shortening together until it resembles fine breadcrumbs. Add in water and knead into a soft dough. Cling wrap and let it rest for 30 minutes. Divide into 8 portions of around 20 g each.
3. Oil Dough: Mix plain flour and shortening together and knead into a dough (Do not over-knead). Cling wrap and let it rest for 30 minutes. Divide into 8 portions of around 12 g each.
Assembling:
4. Flatten a piece of water dough and wrap in an oil dough. Seal the edges to form into a ball.
5. With the heel of your palm, gently press the dough down to flatten it lightly. Using a rolling pin, roll out the dough into an elongated shape around 15 cm long. Roll up the dough in a swiss roll style. Rest for 15 minutes.
6. Turn the dough 90 degrees and roll out the dough into an elongated shape around 20 cm long. Roll up the dough in a swiss roll style. Rest for 15 minutes.
7. Flatten the dough into a round shape and wrap in the filling. Seal the edges and place the sealed ends facing downwards on a baking tray.
8. Brush egg wash on the surface and sprinkle with sesame seeds on top.
9. Bake in a preheated oven at 190°C for 20 – 25 minutes, or until golden brown.
Notes
- After wrapping the water dough and oil dough together and swiss-rolled twice, the dough was pressed in the centre using the thumb and all the 4 sides were pinched together and rolled into a ball. The dough was then flattened into a round shape and wrapped with a filling.
- I did not apply egg wash and omitted the sesame seeds for topping.
