Monday, September 5, 2011

Spiral Mooncake ~ 2011 | 17 comments:


After two failed attempts at making this spiral mooncake I was hopeful when I saw this post on Jeannie's blog.  Her post led me to Annie's post @ House of Annie and I was determined to give it one last try.  I was indeed delighted that I finally made it.  However, I tweaked it a bit as I used shortening instead of butter.  The pastry was crispy and stayed fresh for another 2 days, kept in an air-tight container.  A big thank you to both of you!













These cute little crispy spiral mooncakes are indeed delicious and certainly will pair well with a nice cup of hot Chinese tea.

Recipe for Spiral Mooncake
(adapted from  Baking Dairy and House of Annie)

Ingredients    (Water dough 'A')
  • 200 gm all purpose flour
  • 28 gm icing sugar
  • pinch of salt
  • 80 gm shortening  (original is butter)
  • 80 ml water
Oil dough 'B'
  • 180 gm all purpose flour
  • pinch of salt
  • 90 ml vegetable/canola oil
  • 1/2  tsp pandan paste       (I omitted this)
  • a few drops of colouring of your choice
Filling
  • 400 gm lotus paste
  • 20 gm melon seeds (kwa chi)
Method for 'A'
  1. Sieve the flour and icing sugar in a mixing bowl, add in the salt, mix well.
  2. Cut in the shortening.
  3. Add in the water sparingly.
  4. Mix into a soft dough till it doesn't stick to the hands.
  5. Cover with a damp cloth and rest for 20 mins.
  6. No need to knead the dough.  Divide into 10 portions, about 35 gm. each
  7. Lightly roll into a ball.
Method for 'B'
  1. Sieve the flour, mix in the salt.
  2. Add in the oil sparingly, add in colouring.
  3. Mix into a soft but not sticky dough.
  4. Do not knead or overmix.
  5. Cover with a damp cloth and rest for 20 mins.
  6. Divide into 10 portions, about 25 gm each.
  7. Lightly roll into a ball.
Method for Filling
  1. Mix the paste with the melon seeds.
  2. Weigh out 20 gm each and roll into a ball.
To assemble the pastry
  1. Take a portion of Dough 'A', roll into a ball and flatten.
  2. Put in a portion of Dough 'B' and wrap it up.
  3. Roll out into a rectangle and roll up like a swiss roll.
  4. Turn the roll 90 deg with end facing up and roll into a long strip.
  5. Cut into 2 portions.
  6. With cut side down, flatten the piece of dough and put in a ball of filling.
  7. Wrap it up and place pinched side down on a paper lined baking tray.
  8. Bake in a preheated oven @ 180 deg C for about 25 mins.
  9. Remove from oven, let stand in the tray for 5 mins., then remove and let cool completely on a wire rack.
  10. Once completely cooled, store in air-tight containers.
  11. Makes 20 spiral mooncakes.


You can visit the following blogs for 
Thousand layer yam pastry @  My Little Space
Flaky Swirl Mooncake @ Anncoo Journal
Flaky pastry mooncake @  Happy Home Baking

I'm submitting this post to 
Aspiring Bakers #11 :  Mid-Autumn Treats (September 2011)
hosted by  Happy Home Baking

Do check it out  'Here'


17 comments:

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  1. Cheah, Your Spiral Mooncake looks pretty and crispy. I want to come for morning tea :D

    ReplyDelete
  2. You hv done well. I believe this is a tough one to make

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  3. I'm always very impressed with this kind of flaky pastry because I think this pastry is very hard to make. You did this very well. Wow!

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  4. Cheah -

    very nice! Thanks for the link back.

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  5. Congrats Cheah! You've finally made it. I love this mooncake crust too but just need time and I have only 2 hands.lol! haha....
    Enjoy your week ahead, dear.
    Kristy

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  6. I did this spiral mooncake too, but i made yam spiral, yummy. Actually it was not that difficult to handle but quite time consuming.

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  7. You've done a great job! The layers can be seen so clearly. I am still feeling lethargic from the long hols...too lazy to bake any mooncakes. Thanks for the shout out:D

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  8. I want to try too but lately I am so tie up with my church programs and stuff so no time to really try making this spiral cake. By the time I come back from these activities , I will just sit and relax and watch my drama :p Your spiral mooncakes look good. Well done ! I prefer ping pei ones or the jelly mooncake :)

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  9. Anncoo
    Thank you. It was hard work though.

    edith
    Yes, indeed it was tough.

    Zoe
    Once you've got it, then it's not too bad.

    Naet @ House of Annie
    You are most welcome!

    Kristy
    Nothing is difficult for you.

    Sonia
    Yes, very time-consuming!

    Jeannie
    You are most welcome. Once you start, you'll continue.

    Elin
    Ping pei ones are so much easier to make.

    ReplyDelete
  10. this is a nice one..i'm still thinking whether to make some for this year..

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  11. Such a fun treat! Love the spiral. I need to try mooncakes.

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  12. Looks so cute and delightful! Would be great with a cup of Chinese tea!

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  13. Gosh Aunty Cheah, thats a lot of work! The fruits of labour turned out great!

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  14. Lena
    If your kids like them, then you should make.

    Barbara Bakes
    Do jump into the bandwagon!

    kitchen flavours
    I must have hot Chinese tea whenever I eat mooncakes.

    Hanushi
    Thank you!

    Shirley
    Oh yes, this is quite labour intensive!

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  15. Oh..Cheah, you did it as well. Your pandan colour is musch more prominent than mine. Love the flaky feel!

    ReplyDelete
  16. Hi Cheah!

    The mooncakes look great! I wanted to make these Teochew mooncakes too, but in the end settled for Cantonese ones. Shall attempt them next year! (:

    Cheers,
    Jasline

    ReplyDelete

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