Flaky Flower Mooncake

Flaky Flower Mooncake
(recipe adapted from Vivian Pang Kitchen)

Ingredients: 

Water dough (6 x 26g each)
95g Blue Jacket Plain Flour
7g icing sugar
25g vegetable oil
30g water 

Oil dough (6 x 18g each)
80g Blue Jacket Plain Flour
30g vegetable oil 

Filling (6 x 30g each)
Homemade mung bean paste 

Method:  
1. Water dough: Mix sifted flour & sugar together. Add in the oil & water & knead to form soft dough. Cover & leave to rest for 30mins.
2. Oil dough: Mix all ingredients together & knead to form dough.
3. Divide the water & oil dough into 6 portions. Shape them into balls. 
4. Wrap each oil dough with water dough & form a ball. Repeat the same for the rest.
5. Roll out one ball into oval shape. Then roll up like swiss roll. Keep aside to rest. Repeat the same for the rest.
6. Back to the 1^st roll, flatten into long oval shape.  Again roll up like swiss roll. Slightly press to form ball. Keep aside to rest. Repeat the same for the rest.
7. Flatten the ball into round. Wrap in the filling. Repeat the same for the rest of the balls.
8. Flatten the balls into round with rolling pin. Make 8 cuts around the pastry with scissors.  Apply egg wash & sprinkle some chia seeds in the center.
9. Bake in preheated oven 180C for 19mins.

Happy Mid-Autumn Festival

Traditional Mooncakes
(recipe adapted from HHB)

Ingredients:
dough:
90g Blue Jacket Plain Flour
10g cocoa powder/matcha powder
70g golden syrup
2ml alkaline water
25ml vegetable oil

 filling:
420g green bean paste

Method: 
1. Place plain flour in a mixing bowl, make a well in the centre. Add in golden syrup, alkaline water & oil. Mix with a spatula to form a soft dough. Gently knead the dough till smooth. Wrap with cling wrap & leave in fridge to rest for 2 hours.

2. Dust work surface with some flour. Give the dough a few light kneading to smooth it. Divide dough into 15g pieces. Shape each dough into a ball. Roll each dough over some flour. Dust hand with flour & flatten each dough. Wrap in filling & shape it into a ball. 

3. Lightly dust the wrapped dough with some flour. Place it in the mooncake mould & press the mooncake out. Place mooncake on a silpat mat. 

4. Spray some water on the mooncakes. Bake at preheated oven at 170C for 10mins. Remove from oven & leave to cool for 15mins. Return to oven & continue to bake until golden brown.

5. Leave mooncake to cool completely & store in air tight containers. Wait for 2~3 days for the mooncakes to 回油 (for the skin to soften) before serving.

*Do refer Anncoo Journal for Piggy Mooncakes