Lotus Flower Mooncakes 莲花酥月饼
These Lotus Flower Mooncakes (梅花酥月饼) are a classic deep-fried version mooncakes with red bean paste filling and crisp puff pastry. Looks impressive and tastes marvellous, satisfaction guaranteed.
- Prep time
- 1 hr
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 120 grams all-purpose flour
- 40 grams bread flour (or high protein flour)
- 1 tbsp sugar (or 10g)
- 30 grams margarine
- 20 grams shortening
- 1/3 cup water (room temperature)
- 100 grams all-purpose flour
- 65 grams shortening
- 300 grams red bean paste (or lotus paste)
Instructions
- 1
First, prepare the mooncake filling. Divide the red bean paste into 10 equal pieces, 30g each and roll into balls.
- 2
Then, prepare the mooncake skin. Mix all ingredients for WATER dough in a stand mixer till well combined and a soft dough is formed.
- 3
Set aside the WATER dough to rest for 10 minutes.
- 4
Then, divide the rested dough into 10 equal pieces, about 30g each.
- 5
While waiting for the WATER dough to be ready, mix ingredients for OIL dough in the stand mixer till well combined.
- 6
Then, divide the OIL dough into 10 equal pieces, about 15g each.
- 7
Flatten the WATER dough and wrap the OIL dough in the flattened WATER dough.
- 8
Form into a ball. Then repeat the same for the rest of the water and oil doughs.
- 9
Next, roll the dough flat with a rolling pin.
- 10
Then roll up the dough Swiss Roll style.
- 11
Repeat to do the same for the rest of the combined dough balls.
- 12
Roll the rolled dough flat again.
- 13
Then, roll up the flattened dough Swiss Roll style again.
- 14
Repeat the same for the rest of the rolled doughs.
- 15
Cover and allow the dough to rest for 10 minutes. And we're ready to make the mooncakes!
- 16
First, cut the rolled dough in halves.
- 17
With cut side DOWN, roll each of the cut dough flat, about the same size.
- 18
Place the 2 flattened dough one on top of the other. Then wrap the red bean filling with the dough and pinch the dough securely to secure the seam.
- 19
Roll the dough and form into a ball. Next, cut 4 lines on the top of dough with a small knife making sure not to cut into the filling.
- 20
Repeat the same for the balance of the rolled dough. And we're ready to deep fry the mooncakes!
- 21
First, heat up oil in a wok. When oil is hot enough, gently lower the mooncake into the hot oil, making sure the mooncake is fully submerged.
- 22
Lower heat to low and SLOWLY deep fry the lotus mooncake.
- 23
Deep fry till the mooncake turns golden brown and the pastry skin opens like a lotus flower.
- 24
Then remove from wok and drain the golden lotus mooncakes on paper towel. And we're done!
- 25
These crispy lotus mooncakes taste best when served fresh. As always, ENJOY!