Flaky Swirl Mooncake

                             

First attempt to make flaky swirl mooncake, the result is good but the  outcome of the swirl is not perfect. Because of the lazy rolling, must roll it more longer to get nice swirl. But definitely is a keep recipe for Mid Autumn Festival. The original recipe is with yam flavour with yam paste filling but I'm replace it with pandan flavour with green tea paste and lotus paste.

Adapted : Anncoo Journal 


(Make 20 pieces)

Water Dough

250 gm Plain flour
65 gm Shortening
50 gm Warm water + 30g sugar = stir well
50 gm Corn oil

Method: 

1. Put corn oil and water in mixing bowl together with flour and shortening. 
2. Mix well and let it rest for 15 mins. Divide water dough into 10 portions.

Oil Dough

150 gm Plain flour
75 gm Shortening
1/2 teaspoon Pandan essence 

Method:

1. Combine oil dough ingredients together. Divide oil dough into 10 portions.
2. Dough mixture should a little sticky, add a little corn oil if you find the dough is a little dries.

500 gm paste filling = divide into 20 portions, each filling 25 gm. (use any type of filling you prefer)

Method for assemble:

1. Wrap water dough with oil dough inside.
2. Roll out into long shape about 6" long and roll up Swiss roll style.
3. Flatten length wise, roll out dough a little longer and roll up Swiss roll style again.
4. Cut each dough into half. (total 20 dough)
5. Lightly flatten dough and overturn with the cut side facing down.
6. Roll out dough lightly and evenly, wrap in paste filling and seal the ends.
7. Bake at 200C for 15 mins.