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.
![](http://4.bp.blogspot.com/-WG-n78ksqy4/UGRPSytw5-I/AAAAAAAACwc/iGtoWoi5uZI/s280/mooncake_flaky3.jpg)
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.
Ingredients:
~
Water dough: about 9 x 27g each
150g
plain flour
15g
icing sugar
55g
chicken fat
42ml
water
~
Oil dough: about 9 x 16g each
100g
low protein flour
50g
chicken fat
~Filling
Homemade red bean paste (9 x 50g each)
*Shape
into ball and set aside
Do refer to Carol blog for pictures and video links on making Chinese pastry.
Methods:
~
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.
~
Shaping
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.
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
!
中秋节快乐!
Hayırlı sabahlar, ellerinize sağlık. Çok iştah açıcı görünüyor. İyi hafta sonları.
ReplyDeleteSaygılar..
Great photis! Congratulations. They really pop.
ReplyDeleteSometimes it's great to make our own fillings if have time. It's best at least experience it once in a while. :o) Your flaky mooncake looks beautifully done. Kudos!
ReplyDeleteHappy Mid Autumn Festival to you too, Vivian. Enjoy & have a fabulous time.
Kristy
Happy Mid Autumn Festival! :)
ReplyDeleteHi,
ReplyDeleteWhat can I replace the chicken oil? marjerin? butter? oilve oil?
Thanks!
You can replace with shortening or lard.
Delete