Monday, September 21, 2015

Matcha Red Bean Chestnut Flaky Spiral Mooncake

Matcha Red Bean Chestnut Flaky Mooncake
 water dough:
200g Blue Jacket Plain Flour
10g icing sugar
80g Cowhead salted cold butter 
70g water

oil dough
170g Blue Jacket Plain flour
10g matcha powder
80g oil

1 can Japanese red bean paste
1 packet ready to eat chestnuts
1. water dough: sift flour & icing sugar in a mixing bowl. Add butter into the flour mixture using fingertips until mixture turns into crumbs. Add in water to form a soft, non-sticky dough. Cover & set aside for 20mins. 

2. oil dough: sift flour & matcha powder in a mixing bowl. Add in oil & mix to form a soft, non sticky dough. Cover & set aside for 20mins.

3. Divide both water & oil dough into 10 portion each. Flatten 1 piece of water dough & wrap 1 portion of oil dough in it. Pinch to seal edges. 

4. Using a rolling pin, roll it flat into long strip. Roll up like a swiss roll, then turn the dough 90 degrees, with the end facing up. Roll again into a long thin strip & roll up like a swiss roll. Cut the dough in the middle into 2 equal pieces. With the cut side facing down , flatten the dough, making edges slightly thinner than the centre. Wrap filling & pinch lightly to seal. 

5. Baked in a preheated oven at 180C for 15mins.

 Verdict: I can't seem to slice them nicely as the skin is too flaky & crispy! Very yummy & addictive.

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