Flaky mooncake is the type of mooncake I like the most. Last year I make thousand layers mini yam mooncake, flaky mooncake (Fookchow style), and flaky flower mooncake. This year I choose this type of mooncake again. The pastry is considered Chinese pastry and it contains water and oil dough. The process of rolling and folding that creates beautiful layers.
The ideal fat to be used is clarified butter and ghee. However it can be substitute with lard. But today I'm using chicken fat. Do refer here and find out how to make your own chicken fat.
~ Water dough: about 9 x 27g each
150g plain flour
15g icing sugar
55g chicken fat
~ Oil dough: about 9 x 16g each
100g low protein flour
50g chicken fat
Homemade red bean paste (9 x 50g each)
*Shape into ball and set aside
One egg for egg wash
Some black and white sesame seeds
Do refer to Carol blog for pictures and video links on making Chinese pastry.
~ 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
Mix all ingredients together and knead to form dough.
* Do not over knead.
1. Divide the water and oil dough into 9 portions (water dough 27g each and oil dough 16g 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 1st 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 1st roll, flatten into long oval shape (do flatten by apply pressure from the middle, up and down). Again roll up like swiss roll. Repeat the same for the rest.
5. With the closing facing up, slightly press with finger in the middle to form ball. Flatten the ball into round. Wrap in the filling. Shaping by slightly flatten the dough (Hold the base as you apply pressure on top while shaping. This can minimize the filling from leaking). Repeat the same for the rests.
6. Apply egg wash and sprinkle sesame seeds on top. Bake in preheated oven 180C for 20 minutes.
My flaky mooncake will turn soft the next day. Anyone know the reason? How can I get crispy layers? I really appreciate if anyone can help.
This will be my last mooncake post. I hope I have time to try out traditional moocake next year.
Wishing everyone a Happy Mid-Autumn Festival !