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
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