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 )
Ingredient for water skin (A)
170g plain flour
15g icing sugar
Ingredient for oil skin (B)
160g plain flour
For fillings : 560g lotus paste
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.