Mung Bean Mooncake 绿豆沙酥皮月饼

Mooncakes are easily available in a variety of tastes and types before the 15th day of the eighth month of the lunar calendar. However, finding a mooncake that suits my taste is not easy. I prefer mooncake that uses butter to vegetable shortening; soft velvety to firm filling; crispy and flaky to tacky crust. Therefore, I tried out this recipe as my second attempt in looking for my type of mooncake. Although it is still a distance away from my ideal mooncake, at least this low sugar and low fat recipe is a step closer to it :)

Yield: 10x6cm round mooncakes

Mung/Green Bean Filling

Ingredients 

300~350g green bean paste

Directions

Click the link to see the steps in preparing for the mung bean paste

http://mymindpatch.blogspot.sg/2015/09/mung-bean-paste.html

1. Allow the mung bean paste to return to room temperature.

2. Divide the mung bean paste into 10 portions, about 30 to 35g each, and shape them into balls. Cover and set aside.

Layered Pastry Skin

Pasary skin油皮面糰:

(20g / portion)

100g all purpose flour中筋面粉

15g icing sugar糖粉

35g unsalted butter/ghee 无盐奶油/酥油

50ml water水

Directions

1. Mix all purpose flour and icing sugar 

together.

2. Add (1) to softened butter and use a 

spatula to mix.

3. Pour in water and mix till the mixture 

forms into a big lump.

4. Knead the dough into a smooth dough for about 5 to 6 minutes. Shape into a 

ball, cover and let it proof for 40 minutes.

5. After the proofing, divide the dough 

into 10 equal portions (about 20g each) 

and roll into balls.

Crispy pastry 油酥面糰:

(15g / portion)

100g cake  flour 低筋面粉

50g unsalted butter/ghee 无盐奶油/酥油

Directions

1. Mix all purpose flour to softened 

butter, and form into a dough.

2. Wrap the crispy dough using a food

 wrap and keep in the fridge until readyto combine with the pasary dough into 

the final pastry skin dough .

3. Divide the crispy dough into 10 equal 

portions (about 15g each) and roll into 

balls.

Direction for combining the skins

1. Flatten the pasary skin into a thin layer.

2. Wrap a crispy skin dough into the 

pasary skin dough. Roll into a ball. 

Complete the same steps to the 

remaining 9 balls.

3. Flatten the combined pastry skin ball 

with the sealed side facing up. Roll out 

into a longstrip.

4. Roll the pastry skin up like a Swiss roll.Do the same for the remaining 9 rolls.

5. Cover with a sheet of food wrap and 

allow them to rest for 15 minutes.

6. After the rest, take a dough roll, and 

roll it out into a thin strip again. Roll up 

and set aside.

7. Similarly, cover the pastry rolls with a

sheet of food wrap and let them rest for 

15 minutes.

8. After the rest, take a pastry roll, flatten the middle with a finger. Press both ends together. 

9. Flatten the dough and roll into a disc.

Wrap the dough skin with a mung bean 

ball in the middle. Shape into a ball and  place on a non-stick baking sheet.

Topping :

Black sesame seeds 黑芝麻

1 egg yolk+1/4t milk 蛋黄 + 牛奶

1. Give all the pastry balls  an even egg milk wash.

2. Drops some black sesame seeds ontothe top.

3. Bake in a pre-heated oven for about   25 to 30 minutes at 170 degree Celsius, or till the crust turns golden

4. Cool the mooncakes before serving.

Keep the leftover mooncakes in the fridge and heat them up just before consuming :)

Recipe adapted from Carol Hu 蛋黄酥

http://youtu.be/DjOYs6l8j6A

with appreciation :)