Winter Plum Blossom Flower Flaky Mooncakes
Adapted from: Y3K My Secret Recipes Series Vol. 11 – Mooncakes by Alan Ooi
Ingredients (Makes 4)
Water Dough
53 g plain flour
5 g icing sugar
20 g shortening
27 ml water
Oil Dough
50 g plain flour
30 g shortening
Filling
200 g lotus paste
50 g chestnuts
Egg Wash
1 egg yolk, lightly beaten
Method
1. Filling: Toast the chestnuts at 120°C for 10 - 15 minutes. Set aside to cool and chop into small bits. Combine the chopped chestnuts and lotus paste. Divide into 4 portions of around 62.5 g each. Shape round and set aside.
2. Water Dough: Combine flour, icing sugar and shortening together. Add in water and knead into a soft dough. Roll it into a long strip and cut into 4 portions of around 26 g each.
3. Oil Dough: Combine plain flour and shortening together and knead into a soft dough. Roll into a long strip and cut into 4 portions of around 20 g each.
Assembling:
4. Flatten a piece of water dough and wrap in an oil dough. Shape round and roll up like a swiss roll. Repeat the process of flattening and rolling up once again.
5. Flatten the dough and wrap in a filling. Shape round, flatten and cut into a winter plum blossom shape. Make a depression in the centre with your thumb.
6. Arrange the mooncakes on a baking tray lined with parchment paper. Brush with egg wash and bake in a preheated oven at 180°C for 20 – 25 minutes.
Notes
- For egg wash, I used 1 egg, lightly beaten.
- I applied a second egg wash 15 minutes into baking.
