Using the same way as Teochew mooncakes to wrap the doughs, this series of matcha flaky mooncakes are layered with beautiful swirls. As compared to the Green Tea Flaky Mooncakes, these mooncakes have a slightly stronger matcha flavour, attributing from the matcha powder! :)
I am submitting this to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.
I am also submitting this to {Event} Natural Colour Bakes hosted by Hankerie.
Matcha Swirl Mooncakes
Adapted from: 爱和自由
Ingredients (Makes 8)
Water Dough
75.5 g plain flour
9 g Icing sugar
28.5 g shortening
31 g cold water
Oil Dough
61.5 g cake flour
2.5 g matcha powder
32 g shortening
Filling
280 g red bean paste
Method
1. Filling: Divide into 8 portions of around 35 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 smooth dough. Cling wrap and let it rest for 30 minutes. Divide into 4 portions of around 36 g each and shape round.
3. Oil Dough: Mix plain flour, shortening and yam paste together and knead into a dough (Do not over-knead). Cling wrap and let it rest for 30 minutes. Divide into 4 portions of around 24 g each and shape round.
Assembling:
4. Flatten a piece of water dough and wrap in an oil dough. Pinch to seal edges.
5. With the sealed ends facing up, lightly flatten the dough. Using a rolling pin, roll out the dough into an elongated shape. Roll up the dough in a swiss roll style. Rest for 15 minutes.
6. Turn the dough 90 degrees with the end facing up. Roll out the dough into an elongated shape. Roll up the dough in a swiss roll style. Rest for 20 minutes.
7. Cut the dough into halves to get 8 portions in total.
8. Lightly flatten the dough. With the cut side facing down, roll out dough into a round shape with the edges thinner than the centre. Wrap in the filling and pinch to seal the edges.
9. Place the sealed ends facing downwards on a lined baking tray and bake in a preheated oven at 180°C for 30 minutes.
- When wrapping the filling into the dough, try not to 'tug/pull' too hard, otherwise the layers will tear.
- It is better to flatten the dough into a larger round shape so it is easier to pinch to seal the edges.
- For the oil dough, I used plain flour instead of cake flour.
- I replaced red bean paste with ready store-bought green tea lotus paste (low sugar) filling.
