Flaky Mooncakes (Fookchow style)

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This year I made quite numbers of mooncake however most of them given out as present to friends. Since now is still Mid-Autumn month I think is never too late to have more mooncakes.

I was tempting to make flaky mooncake again once I read Lena’s Fookchow mooncakes. I used purple sweet potato as filling instead.

I will participate in Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking .

Adapted and slightly modified from Frozen Wings

Ingredients:

~ Purple sweet potato filling

400g sweet potato

40g brown sugar

Pinch of salt

20g margarine/ butter

~ Water dough: about 10 x 22g each

120g plain flour

15g icing sugar

40g vegetable oil

50ml water

 

~ Oil dough: about 10 x 11g each

90g plain flour

15g lard

15g vegetable oil

Methods:

~ Sweet potato filling

1. Steam the sweet potato till soft . While it is hot, add in brown sugar, salt and margarine. Mix well and mash into paste.

* I used electric mixer (with “K” hook) to do the job.

2. Leave aside to cool. Divide into 30g each.

~ Water dough

1. Mix the sifted flour and sugar together. Add in the oil and mix roughly. Pour all water at once and knead to form soft dough.

* I found that it is easier to get soft dough by adding all water at once.

2. Cover and leave to rest for 30 minutes.

~ Oil dough

1. Mix all ingredients together and knead to form dough.

* Do not over knead.

~ Shaping

1. Divide the water and oil dough into 10 portions (water dough 22g each and oil dough 11g each). Shape them into balls.

2. Wrap each oil dough with water dough and form a ball. Repeat the same for the rest.

3. Roll out the ball (start from the 1^st ball from step 2) into oval shape. Then roll up like swiss roll. Keep aside to rest. Repeat the same for the next ball.

4. Back to the 1^st roll, flatten into long oval shape (do flatten by apply pressure from the middle, up and down). Again roll up like swiss roll. With the closing facing up, slightly press with finger in the middle to form ball (instead of roll). Keep aside to rest. Repeat the same for the rest.

5. Flatten the ball into round. Wrap in the filling. Shaping by slightly flatten the dough. Repeat the same for the rest of the balls.

6. Apply egg wash and bake in preheated oven 180C for 20 minutes.