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 1st 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.
