Flaky Mooncake

The original recipe uses century egg which I’ve omitted.  This is just a plain flaky mooncake filled with store-bought white lotus paste.

I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking.

Source : Y3K 爱.月饼 ‘Mooncakes’ by Alan Ooi  ( modification due to omission of century eggs )

Flaky Mooncake

Ingredient for water skin (A)

170g plain flour

15g icing sugar

60g shortening

80ml water

Ingredient for oil skin (B)

160g plain flour

90g shortening

For fillings :  560g lotus paste

Method

1. Divide fillings to 35g portions. Shape round.  Set aside.

2. Combine flour, icing sugar, shortening of ingredient (A) together.  Add in water and knead to a dough.  Roll into a long strip.  Cut into 16 parts. 

3. Combine ingredient (B) together.  Roll into a long strip.  Cut into 16 parts.

4. Flatten a piece of no (2).  Wrap in no (3).  Use a rolling pin to flatten. Next, roll up like a swiss roll.  Repeat the step once more.  Now roll it out into a round.  Wrap in no (1) and seal edges facing downwards.  Repeat process.  Arrange on a baking tray lined with greaseproof paper.  Glaze the surfaces.

5. Bake no (4) in a preheated oven at 180C for 20-25 minutes till golden.  Remove and cool well.

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4 thoughts on “Flaky Mooncake

  1. hi, i also made some from the same book yest..looks alike..i wonder if they are the same ones..mine was fook chow mooncakes. hey, your blossom flower mooncake looks beautiful!

    • This flaky mooncake is on pg 29. It’s actually century egg flaky mooncake. I can’t associate century eggs with mooncake, that’s why I omitted it and make into a plain flaky mooncake instead. Thanks for your compliment. Btw, your angku kuehs are beautiful too!

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