This will be my last round of mooncake baking for this coming mid-autumn festival! I've managed to clear all the 2.5kg lotus paste filling I've bought. Not a lot of quantity but still more than enough to bless some to my friends and family. ^0^ This batch of 梅花酥 with osmanthus oolong tea filling will be given to my breakfast buddies tomorrow. Hope they will like this lovely fragrant flaky mooncake! 祝大家中秋节快乐！
Ingredient (16 pcs)
Water dough
- 210gm plain flour
- 20gm icing sugar
- 80gm shortening
- 110ml water
Oil dough
- 200gm plain flour
- 120gm shortening
Filling : 720gm osmanthus oolong paste + 80gm toasted melon seeds
Glazing : 1 egg yolk + 1 tsp water
Method
- Divide filling into 50gm portions. Set aside.
- Combine water dough and oil dough respectively, knead into a soft dough. Cover and rest both dough for 30 mins. Divide each dough into 16 portions.
- Flatten a piece of water dough and wrap in a portion of oil dough. Seal edge and shape round. Flatten into a oval shape and roll up like a swiss roll. Turn the roll 90 deg, flatten the dough and roll up like a swiss roll again. Spiral pattern facing up, roll out the dough into a round disc. Wrap with a portion of the filling and seal the edge firmly and shape round.
- Flatten the wrapped dough with your palm slightly. Cut into a plum blossom flower shape. Make a depression in the centre with your thumb. Glaze with egg yolk and bake in preheated oven at 180 deg cel for 20-25 mins or until golden brown.
- Cool completely before storing.
Recipe ref : Y3K Mooncake
With some balance paste filling, I've made a few piggy mooncake and mooncake cookies!
Baked Piggy Mooncake
Mooncake Cookie, click here for recipe link
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