Sunday, September 25, 2011

Fookchow Red Bean Mooncakes

I know this posting came a bit too late as Moon Cake festival was over some time ago. Actually I have no intention of making any kind of moon cakes as I am not a fan of it but since the Aspiring Baker’s theme for the month of September is Mooncakes, I’ve decided to make something. I don’t want to miss the boat. I saw this mooncake recipe at Frozen Wings blog and the method of making the pastry is like Tau Sar Pheah so I give it a go. It turns out really well with plenty of layers on the pastry which I like.

Ingredients for water dough
Adapted from Frozen Wings

120 gram flour
15 gram powder sugar
45 gram melted butter ( I used vegetable oil )
70 ml water

Ingredients for oil dough

110 gram flour
70 gram shortening


450 gram red bean paste

For Garnish

Some black sesame seeds
1 egg yolk – lightly beaten

1. Divide filling into 45gms portions. Combine flour, powder sugar and melted butter (vegetable oil) for water dough. Add in water and knead into soft dough. Divide into 10 pieces.
2. Combine ingredients of oil dough and knead into dough. Divide into 10 pieces. Flatten the water dough and wrap the oil dough into it. Repeat process to the rest of the dough (you can refer here on how to roll out the pastry)
3. Flatten the dough with your palm then roll it out into long oval thin dough using a rolling pin. Roll the dough up like a Swiss roll.
4. Turn the dough 90°, flatten it and roll it out thin. Then roll it up like a Swiss roll again. Repeat step 3 and 4 with the remaining dough. Cover the dough and let it rest for 10 minutes.
5. Flatten the dough and roll it out into round shape. Wrap in the red bean filling and seal well. Lightly flatten it. Arrange the pastries on a line baking pan. Brush the top lightly with egg yolk and sprinkle on some black sesame seeds.
6. Bake in a pre-heated 375 degree F oven for 25-30 minutes or until lightly browned. Cool completely before cutting into it.

I am submitting this post to the Aspiring Bakers #11: Mid Autumn Treats (Sept 2011) hosted by Happy Home Baking


Linda said...

Wow, look sooo delicious. I love the flaky skin n looks so beautiful with red bean. You should made and sell! :D
Over at my side, mooncake very expensive, so we didn't buy. Will try out! Thanks. Have to learn cos my kids don't know What is mooncake! :( gosh, that's problem living in overseas. Thanks for the lovely recipe.

ReeseKitchen said...

WAH...see the layers of the pastry, I like it!! Very beautifully done!!

Honey Bee Sweets said...

Very nice, the layers of flaky pastry and sweet smooth bean paste...perfect combo, yum! ;)

Gloria Baker said...

Look delicious!!!gloria

Awayofmind Bakery House said...

Nice photos and lovely flaky pastry!

Angie's Recipes said...

Looks so inviting!

Kristy said...

They look so yummy. Now I want to make some.

Catherine Lee said...

Hi, thanks for this lovely recipe. May I ask if I can use vegetable oil instead of shortening ?

A Taste of Memories-- Echo's Kitchen said...

I am sure I would love this to the core... pastry, and red bean paste... my favourite duo!!

ann low said...

I love the layers, like pieces of paper wrapping around the filling. So pretty :)

Shereen said...

I was given 3 of these yummies 2 weeks ago by J's piano teacher who is a Taiwanese.It was very well made and very delicious too.The fillings she used however in not red bean but she used mung bean instead.Very nice and not sweet.Infact, she put in a little bit of curry powder in the filling to give that nice hint of heat.Very nice and quite unique I think.Yours look great too.Best ada kawan yang terror make all these leceh included!

Cheah said...

I like this pastry. Reminds me of the Cantonese 'kar looi paeng'. Bookmarked Lena's and now yours.

lena said...

gert, i can also see that you got a very flaky layers. i still have a little of mung bean paste left, dont know what to make with them yet. Thanks for the link back!

Little Corner of Mine said...

It does look like the bigger version of tau sar piah. :)

Swee San @ The Sweet Spot said...

the layers look so flaky.. nicely done..I wished I had time to do some homemade mooncake.

Elin said...

Wow...flaky layers !!!! I wish I have time to make this...I must try making mooncakes too :)

ICook4Fun said...

Linda, ha ha you want to buy some from me? The mooncakes here are expensive too. One box with single egg yolk is around $30 something. I can't bring myself to buy it. I hope you try this out. It is not difficult to make at all.

Reese, thank you.

Bee Bee, I like only red bean and no yolk for me :)

Gloria, Ah Tze, Angie & Ch3rr, thank you.

Catherine, yes you can.

Echo, mine too. I am going to try out your sugar puffs.

Ann, thank you.

Shereen, lucky you. I wish I have someone to give this to me. The original recipe used mung bean paste too but too leceh nak buat. So I just used the ready made red bean paste.

ICook4Fun said...

Cheah, yea I remember that. One come in red and one come in yellow. I love that too.

Lena, thanks for sharing the recipe with us.

LCOM, yeap.

Swee San, you must be busy with the moving :)

Elin, why no time?

My Little Space said...

What a gorgeous pastry. You must have been very busy lately. Hey Gert, wishing you all the best in Jelly Month challenge. Break a leg!