To make plum blossom mooncakes, first divide the red bean paste into 15g portions and roll into 20 round balls. Set aside.
Measure ingredients to make the WATER dough. Details of ingredients in supplies of snapguide or please access http://www.huangkitchen.com/plum-blossom-mooncakes/ for more details.
In a mixing bowl, mix in flour, icing sugar and margarine. Then add water.
Knead into a soft yellow dough. Let the dough rest for 10 minutes.
Meantime, measure ingredients to make the OIL dough. Details of ingredients are in SUPPLIES of snap guide or please access http://www.huangkitchen.com/plum-blossom-mooncakes/ for more details.
Mix the flour and shortening in another mixing bowl until well combined.
Knead into a soft white dough.
Prepare the utensils needed: a pair of scissors, rolling pin and a plastic knife.
Also prepare black sesame seeds to garnish and egg yolk to egg wash the mooncakes.
Divide the yellow WATER dough into 10 portions, 30g each. Divide the white OIL dough into 10g portions,18g each.
Flatten the water dough.
Wrap the OIL dough with the WATER dough.
Form into ball.
Repeat the same for the rest of the WATER and OIL dough. You should have 10 round balls.
Roll the dough flat with a rolling pin.
Then roll up Swiss Roll style. ( You can also rol, from the side nearest to you upwards )
Repeat the same for the rest of the dough.
Roll the dough flat again for the SECOND time with a rolling pin.
Then roll up Swiss Roll Style again. ( You can also roll from the side nearest to you upwards )
Repeat the same for the rest of the dough. Let the dough rest for 10 minutes.
Cut the Swiss Roll shape dough crosswise in the centre.
Cut into 2 equal halves. Repeat the same for the rest of the Swiss Roll shape dough. You will have 20 cut portions.
Roll the cut portion of each prepared dough flat with a rolling pin.
Wrap red bean paste with the dough.
Pinch the dough securely to seal the seam. Form into balls. Repeat the same for the rest of the cut portions.
Then flatten the round dough again.
Repeat the same for all the dough.
Using scissors, cut "petals" on the dough.
Cut 5 "petals" on the dough.
Then make a crease (not cut) at each petal with plastic knife.
Create 5 lines in between the "petals".
Make a depression in the centre of the plum blossom mooncake.
Brush the top with beaten egg yolk.
Sprinkle some black sesame seeds in the centre ( depression ). And what you is a pretty plum blossom mooncake!
Arrange the plum blossom mooncakes on a baking tray.
Preheat the oven to 190 degree C ( 375 degree F ). Place wire rack in the centre of the oven.
Place the plum blossom mooncakes on the baking tray to bake in the centre of the preheated oven.
Bake for about 20 minutes or until golden brown.
When baked, remove baking tray from oven to cool on wire rack for 5 minutes.
Then remove the baked plum blossom from the baking tray to cool completely on a cooling rack.
And you're done! The dainty, golden brown plum blossom mooncakes are ready for packing in airtight containers.
Plum Blossom Mooncake not just look good but taste great especially when JUST out from the oven.
The outer crust is so flaky and crispy. The look with the egg wash is so glossy and inviting. Tastes equally heavenly too!
It's a perfect choice mooncake for the Mooncake Festival to add varieties to the standard traditional mooncakes that we always have. SO ... ENJOY!
- 160.0g All-purpose flour ( WATER dough)
- 25.0g Icing sugar (WATER dough)
- 50.0g Margarine (WATER dough)
- 75.0g Water (WATER dough)
- 110.0g All-purpose flour (OIL dough)
- 70.0g Shortening (OILdough)
- 300.0g Red bean paste (Filling)
- 1.0 Egg yolk, lightly beaten (Egg wash)
- 1.0Tbsp Black Sesame Seeds (Garnish)