Lotus Flower Mooncakes 莲花酥月饼

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Instructions

 

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  First, prepare the mooncake filling. Divide the red bean paste into 10 equal pieces, 30g each and roll into balls.
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  Then, prepare the mooncake skin. Mix all ingredients for WATER dough in a stand mixer till well combined and a soft dough is formed.
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  Set aside the WATER dough to rest for 10 minutes.
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  Then, divide the rested dough into 10 equal pieces, about 30g each.
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  While waiting for the WATER dough to be ready, mix ingredients for OIL dough in the stand mixer till well combined.
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  Then, divide the OIL dough into 10 equal pieces, about 15g each.
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  Flatten the WATER dough and wrap the OIL dough in the flattened WATER dough.
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  Form into a ball. Then repeat the same for the rest of the water and oil doughs.
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  Next, roll the dough flat with a rolling pin.
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  Then roll up the dough Swiss Roll style.
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  Repeat to do the same for the rest of the combined dough balls.
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  Roll the rolled dough flat again.
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  Then, roll up the flattened dough Swiss Roll style again.
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  Repeat the same for the rest of the rolled doughs.
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  Cover and allow the dough to rest for 10 minutes. And we're ready to make the mooncakes!
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  First, cut the rolled dough in halves.
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  With cut side DOWN, roll each of the cut dough flat, about the same size.
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  Place the 2 flattened dough one on top of the other. Then wrap the red bean filling with the dough and pinch the dough securely to secure the seam.
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  Roll the dough and form into a ball. Next, cut 4 lines on the top of dough with a small knife making sure not to cut into the filling.
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  Repeat the same for the balance of the rolled dough. And we're ready to deep fry the mooncakes!
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  First, heat up oil in a wok. When oil is hot enough, gently lower the mooncake into the hot oil, making sure the mooncake is fully submerged.
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  Lower heat to low and SLOWLY deep fry the lotus mooncake.
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  Deep fry till the mooncake turns golden brown and the pastry skin opens like a lotus flower.
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  Then remove from wok and drain the golden lotus mooncakes on paper towel. And we're done!
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  These crispy lotus mooncakes taste best when served fresh. As always, ENJOY!