Plum Blossom Mooncakes 梅花红豆酥皮月饼

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Instructions

 

• 
  Divide red bean paste filling into 15g portions and roll into 20 round balls. Set aside.
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  To make WATER dough: In a mixing bowl, mix in flour, icing sugar and margarine. Then add water.
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  Knead into a soft yellow dough. Let the dough rest for 10 minutes.
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  To make OIL dough, mix flour and shortening until well combined. Knead into soft white dough.
• 
  Divide WATER dough into 10 portions (30g each). Form into balls. Then, divide OIL dough into 10 portions (18g each). Form into balls.
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  Flatten the water dough and wrap in the oil dough. Form into ball. Repeat for the rest of the dough.
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  Roll the dough flat with a rolling pin.
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  Then roll up Swiss Roll style. Repeat the same for the rest of the dough.
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  Roll the dough flat again with a rolling pin and then roll up Swiss Roll style again. Repeat for the rest of the dough. Let the dough rest for 10 minutes.
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  Divide each dough into 2 equal halves by cutting crosswise in the centre of dough.
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  Flatten each cut portion of the dough into a round shape.
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  Wrap up with red bean paste filling (15g). Pinch the dough securely to seal the seam.
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  Form into ball and flatten it.
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  Cut 5 "petals" on the dough with scissors.
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  Then make a crease on each petal with a plastic knife. Repeat the same for the rest of the dough.
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  Make a depression in the centre of the cut dough.
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  Brush the top with beaten egg yolk.
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  Sprinkle some sesame seeds in the depression.
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  Arrange the plum blossom on a baking tray.
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  Bake in preheated oven at 190 degree C (375 degree F) for 20 minutes or until golden brown.
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  After baked, remove baking tray from oven to cool on wire rack for 5 minutes.
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  Then remove the baked plum blossom from the baking tray to cool completely on wire rack.
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  The golden brown mooncakes are now ready to be packed in airtight containers.

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