Chinese Mid-Autumn Festival (Moon Festival) is just around the corner! It’s on the 8th September next year. This year, I would love to make something nice to celebrate this important festival in the Chinese culture. Generally, people makes the traditional cantonese Mooncake that consist of lotus paste, egg yolk and pastry. This year I’ve decided to do something different, it’s a Taiwanese Pastry mooncakes!
Taiwanese pastry mooncakes are different because they don’t use lotus seeds, the shape is rounder and it has a very nice flaky pastry. It always uses custard paste, or taro paste at other times. Today I’ll be sharing with you the custard version ~ custards are nice because it’s creamier. It’s never easy to find nice salty egg yolk here in Sydney, so I just have to make my own instead – now this process takes time, so you can always do it way before hand. But for this mooncake purpose, I’ll recommend you to get them from Asian butcher shops, they generally have them. 🙂
Mooncakes are great snacks! Especially if you have enough custards, it flows in your mouth! Too good to say no! This mooncakes is not too hard to make, but you just need patiences and time. So good luck!
You’ll need (makes 16):
For outer pastry (water pastry):
- 55 grams of bread flour
- 120 grams of cake flour
- 70 grams of water
- 120 grams of vegetable shortening
- 40 grams of icing sugar
- 1/4 teaspoon of orange gel
For inner pastry (oil pastry):
- 175 grams of cake flour
- 85 grams of vegetable shortening
- 60 grams custard powder
- 40 ml of milk
- 100 grams of caster sugar
- 130 grams of coconut milk
- 80 grams evaporated milk
- 2 eggs, at room temperature
- 30 grams of melted unsalted butter
- 8 egg yolk (store bought or home made), steamed until cooked and cut halves
- black sesame seed , for garnish
- 1 egg, beaten
Make the custard first:
- Mix all ingredients except the butter until combined, no lumpy flour.
- Add butter and mix thoroughly until combined.
- Pour into a shallow but large bowl, and steam until set. To test, stick a skewer/fork into the custard and if it comes out clean, it is ready.
- Remove from heat and let it cool to room temperature. Place it in the fridge for 10 minutes to further cool.
- Place the custard onto a clean bench top. Knead until combined and shiny on the outside.
- Measure 400 grams and leave aside. Place the rest back to the fridge.
To make the water pastry:
- Mix all ingredients together, except for water until combined.
- Add water slowly and knead until it forms a dough. Make sure the vegetable shortening are thoroughly mixed and no lumpy bits are shown. Place it in a bowl, cover with plastic film and leave aside for 30 minutes.
To make the oil pastry:
- Mix all ingredients together until combined.
- Place it in a bowl, cover with plastic film and leave aside for 30 minutes.
To make the filling:
- Divide custard into 16 equal portions. For each portion, wrap half egg yolk inside the custard and roll into a ball. Repeat until all custard and egg yolks are done.
- Divide water pastry into 8 equal portions. Divide oil pastry into 8 equal portions.
- Work 1 by 1, use a roller pin and flatten 1 portion of the water pastry. Wrap 1 portion of the oil pastry into the water pastry and roll into a ball (so the oil pastry is within the water pastry). Repeat until you have 8 balls.
- Work 1 by 1, use a roller pin, roll one pastry ball into a long flat oval shape. Roll the short side to form a swiss roll. Repeat with the rest.
- Use a roller pin, roll the swiss roll again to form a long flat oval shape, the ends facing down. Roll the short side again (rolled crease facing upwards) to form a swiss roll. Repeat with the rest.
- Cover the 8 rolls with a plastic film and let it rest for 30 minutes.
- Using a serrated knife, cut the rolls into halves (short side), to make 16 equal rolls. You will see that there will be a swirly pattern to the cut side, this will be the surface of the moon cakes.
- Using a roller pin, roll out 1 portion of the pastry (swirl side facing down), wrap 1 portion of the custard/egg yolk into the pastry and roll into a ball. Repeat until you have 16 balls.
- Preheat oven to 180C. Line a baking tray with parchment paper, lightly grease with oil.
- Line the moon cakes onto the baking tray, separated about 2cm.
- Lightly brush with egg wash and sprinkle sesame seeds for garnish.
- Bake for 25 minutes or until golden brown. Serve.
- In step 7 of Assemble: Make sure the swirly side is facing outside, or else you will not that the nice flaky appearance.
- Feel free to substitute custard with red bean paste, or taro paste
- Vegetable Shortening can be purchased in supermarket near the butter area, I use the Copha brand.
- Recipe from Kennie’s Recipe