Recipe: Flaky Mooncake 酥皮月餅

Mine Oh mine! I'm in the air

My experience

When kneading with hands, water dough looks good with the first 60ml of hot water. Add the next 25ml water, continue kneading the wet dough and water will be absorbed soon. Add another 15, then 10. You'll have a beautiful dough... with tiring hands.

Freshly baked and overnight mooncake have different texture and taste. With thousand layers in it, they are both perfect with a cup of Chinese tea...sipping, lifting the aroma to its fullest.

Lard: Using all access pork fat from freezer, air-fry 200C for 13 mins.

Recipe from Tinrry https://youtu.be/Zj2imicm49M 教你做蛋黄酥. This video has every single detail in it. Thanks pretty!

A-Water dough 408g (19g x 21pcs):

• 150g normal flour
• 50g low protein flour (used 43g normal flour + 7g tapioca starch)
• 20g sugar
• 2g salt
• 80g lard (used 32g lard +48g shortening)
• 60ml hot water (used boiling water to melt pieces of shortening)
• 50ml water 

1. Add boiling water to lard/shortening. Whisk stir to combine.
2. Add flour, sugar and salt. Mix and knead to dough.
3. Add water, knead till smooth. Throw beat a few times on hard surface.
4. Cover, rest 30 mins. Divide to 19g x 21 balls.

B-Oil dough 270g (12g x 21pcs):

• 180g low protein flour (used 156g normal flour + 24g tapioca starch)
• 90g lard

1. Add water to lard. Mix and knead to dough. Divide to 12g x 21 balls.
2. Flatten a piece of water dough, roll it to round. 
3. Place an oil dough ball. Wrap and shape. Repeat for the other 20 pcs.
4. Flatten a piece of combined dough, roll it to 10cm (L) piece.
5. Roll up like a swiss roll. Repeat for the other 20 pcs. Cover, rest 15 mins.
6. With vertical position, flatten and roll it to 10cm (L) piece.
7. Roll up like a swiss roll again. Repeat for the other 20 pcs. Cover, rest 30 mins.
8. Press the middle, combine both ends. Flatten, roll it to round.
9. Place filling, wrap and shape it to dome. Cover, rest 15 mins.
10. Brush with egg yolk. Sprinkle some sesame seeds.
11. Bake at 180C for 30 mins.

C-Filling:  635g red bean paste, divide to 30g x 21 balls.

D-Decoration: 

• 1 egg yolk 
• 1 Tbsp sesame seeds

Add boiling water to lard/shortening. Whisk stir to combine.

Add flour, sugar and salt. Mix and knead to dough.

Add water, knead till smooth. Throw beat a few times on hard surface. Cover, rest 30 mins. 

Divide to 19g x 21 balls.

Add water to lard. Mix and knead to dough. Divide to 12g x 21 balls.

Flatten a piece of water dough, roll it to round.
Place an oil dough. Wrap and shape.

Repeat for the other 20 pcs.

Flatten a piece of combined dough, roll it to 10cm (L) piece.

Roll up like a swiss roll. Repeat for the other 20 pcs. Cover, rest 15 mins.

With vertical position, flatten and roll it to 10cm (L) piece. Roll up like
a swiss roll again. Repeat for the other 20 pcs. Cover, rest 30 mins.

Press the middle

Combine both ends.

Flatten, roll it to round.

Place filling, wrap and shape it to dome

 Cover, rest 15 mins.

Brush with egg yolk. Sprinkle some sesame.

Bake at 180C for 30 mins