Skip to main content
logo
Food Advertising by

Spiral Mooncake ~ 2011


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'


Comments

  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

    ReplyDelete
  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!

    ReplyDelete
  4. Cheah -

    very nice! Thanks for the link back.

    ReplyDelete
  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

    ReplyDelete
  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.

    ReplyDelete
  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

    ReplyDelete
  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 :)

    ReplyDelete
  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..

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

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

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

    ReplyDelete
  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!

    ReplyDelete
  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

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Prawn Omelette

This is a very simple and quick universal dish, common in most households.  It will certainly come in handy if you have unexpected guests who stay for dinner.










Recipe for Prawn Omelette


Ingredients

120 gm Prawns
2 Big Onions  -  sliced
3 Large Eggs
1 Teasp Light Soya Sauce
Oil for frying

Seasoning for Prawns

1/2  Teasp Salt
1  Teasp Sugar
Dash of  Pepper

Method

Lightly beat up the eggs with the light soya sauce
Heat up the pan with some oil
Saute the sliced onions with the seasoned prawns
Dish out
Pour the beaten eggs onto the pan
Add in the prawns and onions
Once the bottom is brown, flip omelette
and brown the other side
Dish up and serve



*****

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…