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Friday, September 25, 2015


This is a pre-scheduled post. 
These mooncakes were made 2 weeks ago. It's a bit too early for mooncake making?  Hmmm....but there's a reason.  I'll be overseas by the time I'm back it is too near the Mooncake Festival and I wouldn't have time to make some.  I intend to buy some while overseas.
For a change, I decided to bake these cute mooncakes instead of the traditional baked mooncakes which many people think they are sweet and a piece is too big.  Sure this is a hit with the family members as they don't have to share-share.  Just two bites and it's finished.
The colour comes from beetroot water* and I used savoury sweet lotus seed [ling yong] mooncake paste as filling.  I may try using yam paste the next time I baked these again.  The original recipe didn't use any colouring and I omit the egg glaze.

Recipe Source - Yum Yum Magazine No. 80 with modifications
[makes 20 pieces]

Filling - 500 gm savoury sweet lotus mooncake paste [25 gm x 20 pieces]
Ingredients - Skin Dough [Water Dough]
200 gm plain flour
2 tbsp caster sugar
1/2 tsp salt
60 gm cold margarine
80 ml iced cold water or any juice prefered *[boil 40 gm sliced beetroot with 100 ml water until colour turns red.  Strain, cool and refrigerate until required]
  • In a mixing bowl, mix plain flour, sugar and salt until well combined.  Add in cold margarine and rub with finger tips until it resembles bread crumbs.  Gradually pour in the water/juice and mix into a soft dough.  Cover to rest for 15 minutes.  
  • Divide into 10 portions [about 40 gm each] and shape into balls.
Ingredients - Skin Dough [Oil dough]
100 gm plain flour
60 gm cold margarine or shortening
Combine both ingredients in a bowl into a dough.  This dough is quite dry and can be crumbly.  Divide into 10 portions [about 15 gm each] and round up.
  1. Wrap oil dough with water dough, seal and roll into a ball.  Finish doing the rest.
  2. Roll out a ball into an oblong shape [as thin as possible] and roll up like a Swiss roll.  Repeat the rolling for another time and roll up like a Swiss roll.  Finish doing the rest.
  3. Cut each piece into half,  Flatten lightly with your palm, then roll out into a thin round [circular pattern facing up].
  4. Wrap up filling, gather the edges to seal and shape into a ball.  Place on a baking tray.
  5. Glaze with beaten egg, coat with sesame seeds [I omit this step].
  6. Bake in preheated oven at 180 degrees C [middle rack] for 20-25 minutes or golden brown.
  7. Remove from oven and cool on wire rack.



Phong Hong said...

Kimmy, so fast the Mooncake Festival is already over. I have had this type of mooncake but the filling was made from yam. I actually prefer this type of flaky skin compared to the traditional ones.

Kimmy said...

Hi Phong Hong, I have grown to like this kind of mooncakes, too especially with savoury fillings. Intended to make some other kinds of mooncakes but didn't manage to do so cos' I was in holiday mood. I bought some mini traditional mooncakes from Xiamen but nothing special.

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