Monday, 1 October 2007

Suzhou Mooncakes 苏式月饼

Suzhou Mooncake is a very simple mooncake . It is a normal pastry skin with red bean paste and a walnut on the top of paste. It suppose be white colour, but in Netherlands, all kinds of flours is a bit yellow colour. I think it is a bit taste like loh poh peng--- wife biscuit with re bean paste.

Source: Mooncake Cookbooks

Water dough
250g flour
50g icing sugar
90g shortening
1/4tsp salt
110ml water
Oil skin
150g flour
90g shortening
11 pieces of roated walnuts
some red colouring
1. Divided filling into 50g each, shape into balls and set aside.
2. Water dough: Combine flour, icing sugar and shortening (A) together, drizzle in water and add in salt. Mix and knead into a soft dough. Rest for 10 minutes, divided into 11 protions.
2. Oil skin: Combine (B) together and knead into dough. Divide into 11 portions.
3. Flatten water dough, wrap in oil skin, seal all the edges good to prevent leaking. Round it once more, roll it into longish shape, roll it up likes a mini swiss rool. Repeat 3 times for each. Cover with a clothes for 10 minutes.
4. Round a portion (3), wrap in a piece walnut and filling (1). Arrange on a tray lined with baking sheet. For decoration purpose, dip the point of chopsticks into red colouring, dot 4 times or more on the surface.
5. Bake in preheated oven at 170degree celcious for 20- 25 minutes or till baked through. Cool well.
1. Don't knead too much for oil skin.
2. You may subtitute shortening to corn oil or canola oil.
3. Don't press during rolling the dough, may leaks easily or you may failed to get a nice staple skin pastry.

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