I guess these will be my final batch of mooncakes for this year. I started off with the traditional mooncakes, followed by the snowskin, and am closing the mid autumn bake with a swirly mooncake.. now this i like… and it taste the best when freshly baked from oven
Ingredients (makes 12)
Oil dough
200g all purpose flour
15g icing sugar
70g ghee or clarified butter
105g ice water
200g all purpose flour
15g icing sugar
70g ghee or clarified butter
105g ice water
Oil pastry
160g cake flour
80g ghee or clarified butter
*add a couple of drops of any essence or flavouring as desired
160g cake flour
80g ghee or clarified butter
*add a couple of drops of any essence or flavouring as desired
filling (recipe and directions can be found here)
*i added a tbsp of black sesame with the sifted flour
*i added a tbsp of black sesame with the sifted flour
Directions (step by step tutorial also available on Carol’s blog)
– prepare oil dough by mixing sugar with butter. sift flour into mixture and roughly knead the dough
– add in cold water and knead for 5-6 minutes until dough becomes soft and pilable. wrap bowl with cling wrap and allow dough to rest for 40 mins
– prepare oil pastry by rubbing butter into flour and mix well. add in essence/flavouring/colour as desired
– divide filling into 45g per portion, and oil dough and oil pastry into 6 equal portions (about 65g per oil dough and 40g per oil pastry)
– wrap oil pastry into oil dough and seal
– proceed to roll dough out into a long rectangular shape, and roll it up like swiss roll. allow to rest for 10 mins
– repeat the above process one more time, and cover dough with damp cloth. rest dough for 20 mins
– cut dough into half and ensure the cut side is facing down
– flatten dough and roll out into a flat disc. Wrap filling into dough and seal seams, seam side facing down
– bake in preheated oven of 170 degrees C for 25 mins or until the swirls becomes obvious
– add in cold water and knead for 5-6 minutes until dough becomes soft and pilable. wrap bowl with cling wrap and allow dough to rest for 40 mins
– prepare oil pastry by rubbing butter into flour and mix well. add in essence/flavouring/colour as desired
– divide filling into 45g per portion, and oil dough and oil pastry into 6 equal portions (about 65g per oil dough and 40g per oil pastry)
– wrap oil pastry into oil dough and seal
– proceed to roll dough out into a long rectangular shape, and roll it up like swiss roll. allow to rest for 10 mins
– repeat the above process one more time, and cover dough with damp cloth. rest dough for 20 mins
– cut dough into half and ensure the cut side is facing down
– flatten dough and roll out into a flat disc. Wrap filling into dough and seal seams, seam side facing down
– bake in preheated oven of 170 degrees C for 25 mins or until the swirls becomes obvious
http://bakingintotheether.com/2013/09/19/flaky-black-sesame-custard-mooncake-%E3%83%BE%EF%BC%A0%E2%96%BD%EF%BC%A0%EF%BE%89/