Friday, July 14, 2006

flaky skin mooncakes

I made these last year around Thanksgiving. These pictures are mooncakes with a flaky skin, achieved by rolling two different types of dough together.

I made two different types of filling for these: one with the traditional red bean paste, the other filled with walnuts and sugar. I've tried many different recipes to achieve the flaky skin and have discovered that the weather, location, and brand of flour really influences the outcome, therefore, the recipe for the skin that I have is merely a guide, as the best recipe for success comes through experience of knowing how the dough should feel at each stage.
makes 50-60 little moon cake bing

Water Dough
4 cups flour
3 Tablespoon Sugar
1 tsp salt
1 cup shortening
1 cup cold water

Oil Dough
2 cups four
1 cup shortening

Sift dry ingredients for water dough. Cut in shortening and mix in water until just combined. Gently knead until the dough comes together. Saran wrap and let rest for 1 hour in refrigerator

Cut in shortening for oil dough into flour. Mix until combined but do not knead. Wrap in saran wrap and refrigerate until ready to use

Wrap each portion of the oil dough in the water dough and follow instructions for the recipe using this dough. Brush the top with a egg wash made with beaten egg yolks and a little milk. Bake for 25 minutes at 350 until cooked.

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