Tuesday, September 26, 2017

Flaky Apple Mooncake 苹果酥

Its been a while I've tried this kind of flaky mooncake crust and I'm really happy with the results with this batch of flaky apple mooncake! It looks complicated to achieve this multi-layered colourful crust, is actually quite straight forward if you get the technique right. ^0^ There are plenty of videos on You Tube which you can refer to, which I did so! Hopefully you can understand the process by referring to my pictures as below. :)

Before baking

Ingredient (14 pcs)

Water Dough
  • 70gm plain flour
  • 10gm icing sugar
  • 20gm shortening
  • 30ml water
Oil Dough
  • 75gm plain flour
  • 40gm shortening
  • food colouring red, yellow, green
Filling : 500gm low sugar apple lotus filling + 20gm toasted melon seeds, knead well and divide into 14 portions

  1. Combine water dough ingredients, mix well and form into dough. Cover and rest for 30 mins.
  2. Combine oil dough, mix well. Divide into 3 equal portions and add food colourings. Cover and rest for 30mins.
  3. Lightly floured a working surface, roll out water dough into a 18cm square. For individual coloured oil dough, roll out the pink dough flat and squarish on a plastic sheet. Overturn the pink oil dough onto the rolled out water dough. Gently remove the plastic sheet. Repeat the steps for yellow and green oil dough. 
  4. Enclose the both side by lifting the left and right edge to the centre. Press down gently to flatten. Rest the dough for 20 mins. Dust a rolling pin lightly. Lightly flatten out the dough. Turn the dough over, seams side down. Roll out thinly into a large rectangle shape. Starting from the pink area, roll up firmly like a swiss roll. Trim of the both ends*. Divide the dough into 2 parts and cut each part into 7 equal portions. 
  5. Flatten each round disc and roll out into a thin circle. Wrap with filling and seal the edge firmly.   *Decorate with leaves using balance dough. Place the wrapped dough onto a lined baking sheet. Bake in preheated oven at 180 deg cel for 20-25 mins till baked through. Cool completely before storing.
Recipe ref : Y3K Mooncake

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