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!!