I love this mooncakes.Among all those mooncakes,this is the one that capture my heart for eating mooncakes.I don't quite like mooncakes.It never interest me.I have said that before in my previous
mooncake's post.Mooncakes are sweet and has only a thin crust filled with sweet fillings.
This flaky mooncakes is of Teochew origin as is what I heard.I'm not a mooncakes expert,but people said it is a Teochew mooncakes,so it is a Teochew mooncakes then. It is often sold in long tubes and
every year I would buy this type of mooncakes.and that's the only mooncake that I eat,but then I've
come to like other mooncakes too as time goes by.My taste has change to many
other types of mooncakes too.Not only that,after becoming a mother,I began making my own mooncakes year after year.My children all love mooncakes and during mooncake's festival,we would
celebrate it and bring various types of mooncakes to the outside front porch of our house to eat and
enjoy gazing at the moon.The moon would usually be full on this day.We would also hang some lanterns on a pole and if it's not enough,we would go to a park where dozens of people frock there
to hang lanterns on the trees which make it more merrier.Sadly,this year we will not be going to that
park to hang the lanterns on trees because of the coronavirus pandemic.
bigger one like the shape of a disc,but thicker than the disc and usually is of mung bean filling,but
can be red bean filling too or green peas paste filling.I've made 2 disc shape(pic shown with red marking).
INGREDIENTS;
WATER PASTRY;
200 g Plain Flour
100 g Shortening
100 ml Water
OIL PASTRY;
200 g Plain Flour
130 g Shortening
FILLING;
840 g Mung Bean paste
INGREDIENTS;
WATER PASTRY;
200 g Plain Flour
100 g Shortening
100 ml Water
OIL PASTRY;
200 g Plain Flour
130 g Shortening
FILLING;
840 g Mung Bean paste
EGG WASH;
egg + water
1. Mix water pastry ingredients together and let rest for 10 mins.
2. Divide into 30 small balls.
3. Next mix the oil ingredients together and divide into 30 small balls too.
NOTE: You calculate your dough and divide into how balls you want.I want a smaller mooncakes
like the store bought one,so I made smaller mooncakes.If you want bigger mooncakes,you make
bigger one.The oil pastry maybe smaller portion a bit than the water pastry.
4. For the fillings,I used about 29-30 g each.
5. Wrap one ball of oil pastry to water pastry.Seal the edges and shape into a ball.Roll flat with rolling pin and roll into a swiss roll.Then roll flat with rolling pin again and roll like a swiss
roll again.Now make round shape and put the filling in to wrap and seal.Use hands to shape
into round ball.Lightly flatten the ball with your hand.Can chop red mark on top of it if you want.
1. Mix water pastry ingredients together and let rest for 10 mins.
2. Divide into 30 small balls.
3. Next mix the oil ingredients together and divide into 30 small balls too.
NOTE: You calculate your dough and divide into how balls you want.I want a smaller mooncakes
like the store bought one,so I made smaller mooncakes.If you want bigger mooncakes,you make
bigger one.The oil pastry maybe smaller portion a bit than the water pastry.
4. For the fillings,I used about 29-30 g each.
5. Wrap one ball of oil pastry to water pastry.Seal the edges and shape into a ball.Roll flat with rolling pin and roll into a swiss roll.Then roll flat with rolling pin again and roll like a swiss
roll again.Now make round shape and put the filling in to wrap and seal.Use hands to shape
into round ball.Lightly flatten the ball with your hand.Can chop red mark on top of it if you want.
6. Glaze with egg wash.
7. Bake in pre-heated oven 180°C for about 20-25 mins.
7. Bake in pre-heated oven 180°C for about 20-25 mins.
The result you get after baked is flaky skin mooncakes and when you bite,some flakes will drop drop as you bite.Enjoy eating mooncakes."HAPPY MOONCAKES FESTIVAL"
