My 1st attempt making the Spiral Mooncake was not so successful. Mum have a mooncake festival gathering with her fellow karaoke members yesterday. So I decided to make some for her to bring along to the gathering.
It proves that my 2nd attempt is more successful. Can see the spiral lines more obvious. And the skin turned out so crispy. You need to becareful when holding it, or u might end up crushing the crust.
But after looking at what we can get in the market...hmm...i think i need more practice to master this skill.
By knowing how to make the crust, we can now try to make char siew pau, karipuff etc...so many things. you can put in whatever u want.
Below is the recipe
Makes 6 mooncakes
Ingredients
Water dough
75g all purpose flour (面粉)
20g shortening
10g icing sugar
35g water + 2-3 drops white vinegar
Oil Dough
65g plain flour
40g shortening
(1)To make the water dough:
. Rub shortening with flour until crumble (A)
. Dissolve sugar in water (B)
. Combine (A) and (B)to form a smooth dough. Cover and rest for 30 mins.
. Divide dough into 2 pieces.
(2)To make the oil dough:
. Rub shortening gradually into the flour to form a soft dough. Cover to rest for 30 minutes.
. Divide dough into 2 pieces.
(3)Wrap oil dough into water dough and flatten.
(4)Put the dough in a plastic bag/sheet and roll out into a longish flat thin piece. Roll up like a swiss roll.
(5)Flaten the 'swiss roll' and put in plastic bag/sheet measuring 3 inchx18 inch. Roll up like swiss roll
(6)Cut the lenght wise to 3 pieces.
(7)Repeat (3) to (7) for the other piece of dough
(8)With the spiral side facing down, flatten and roll. Wrap with filling of choice.
(9)Bake at 200C for 10-20 minutes until pastry is cooked or heat a pot of oil on high heat. Reduce to medium heat and deepfry till golden brown.
Note: Reason use plastic sheet when rolling is to avoid sticking to work table and so that can shape into rectangle for easier rolling to swiss roll.
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