Matcha Red Bean Chestnut Flaky Mooncake Ingredients water dough:200g Blue Jacket Plain Flour10g icing sugar80g Cowhead salted cold butter 70g water
oil dough170g Blue Jacket Plain flour10g matcha powder 80g oil
Fillings1 can Japanese red bean paste1 packet ready to eat chestnuts
Method 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 center. 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.
