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Friday 25 September 2015

Hydrangea Mooncake

Two days away and we will be celebrating the Mid-Autumn Festival;  and here I am trying out another new type of Mooncake this time.  What intrigue me when I saw Sonia posted her Hydrandea Mooncake as it look so pretty and gorgeous looking.  I'm sure you will totally awe too looking at this unique flower mooncake!





Hydrangea Mooncake 
Recipe adapted from Sonia of Nasi Lemak Lover
makes 6

Water dough
63g plain flour
25g unsalted butter
8g caster sugar
25g water

Oil dough
62g cake flour
35g unsalted butter

Filling
150g red bean paste  (or any of your favourite filling paste)

Egg wash- 1 egg yolk + ½ tbsp milk


Method

For water dough :  In a mixing bowl, place the plain flour, butter and sugar in and rub till resembles crumbs, add in water then combine well, do not over mix. Wrap the dough with cling film and rest for 20 mins. Divide into 6 equal portions and shape it round.

For Oil Dough : Rub cake flour with butter, slowly combine till soft dough. Wrap the dough with cling film and rest for 20 mins. Divide into 6 equal portions and shape it round.

For the filling :  Divide the red bean paste into 6 portions (25g each).


Flatten water dough and wrap oil dough inside. Roll out into long oval shape and roll it up like swiss roll. Repeat the same for the rest, keep aside to rest for 10 mins.

Place the swiss roll with seam side up, roll it into long oval shape and roll up like swiss roll. Repeat the same for the rest, keep aside to rest for 10mins.

Take a swiss roll dough, place your thumb at the middle, then bring both ends to the centre, lightly shape into ball. Repeat the same for the rest.

Place a piece of cling film or plastic sheet on the chopping board or worktop, roll dough ball into a round disc (around 11-12cm diameter, this diameter is important as it should be able to cover the whole red bean ball ), make 4 cuts but remain about 3cm at the centre, then continue to cut, each ¼ segment should have 16 cuts, total 64 cuts.

Slowly hold the cling film together with cut round disc, place a red bean ball at the centre, then wrap and seal the red bean ball, remain some strips to let it look like hydrangea flower. Important : Please make sure secure it tightly to avoid it break while baking. Place on lined baking tray.

Apply egg wash at the top, bake in pre-heated oven at 170C for 30mins.
Let the mooncakes cool well before cutting and storing.






For full tutorial pictures.... please hob over to Sonia's blog;  as I just manage to took these few pictures only...
 
 





Happy Mooncake Festival to you all!!


8 comments:

  1. this is really pretty mel mel! love to be joining you for tea now ;)

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  2. Hello, gorgeous! Won't you come and grace my home too? ^^ happy mooncake festival, mel!

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  3. Hi Mel,
    Wow!! This is indeed a pretty mooncake.
    Count me in, I'm joining you and Vic for tea.. lol
    Happy mid autumn festival to you!
    mui

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  4. Mel, your mooncakes are very pretty looking. Looks like quite tedious to make but so worth it!

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  5. I didn't get a chance to blog hop for many weeks, now I saw this, I am falling in love.

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  6. Your mooncake look awesome and delicate, love it!

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  7. It looks like fried dim sum. What is red bean type? I think this is a black bean.

    My blog | Tefl courses in LonDon

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  8. This one should be much more tasty and yummy than what it look like. Thankfully i have seen this one hats off for you awesome Hydrangea Mooncake.

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