【Puff pastry mooncake with nuts filling】

【Puff pastry mooncake with nuts filling】

by MaomaoMom

This is Suzhou-style mooncake to celebrate Chinese Mid-Autumn festival, made with delicious nuts and seeds filling in puff pastry wrap, a great combination.

苏式椒盐月饼f2 【Puff pastry mooncake with nuts filling】
 

Prepare time: 1.5 hours

Cook time: 25 minutes

Level: Medium

Serves: 12 servings

Ingredients:

Filling:

1) ¾ cup cake & pastry flour (110g), 1/4 cup fine sugar (53g), 1/2 cup roasted black sesame seeds (55g), ¼ cup roasted sun flower seeds (38g), ¼ cup roasted sliced almonds (22g), ¼ cup cashew nuts (32g) chopped, 4 dry apricots chopped, ½ tsp salt, 1/3-1/2 tsp Sechuan peppercorn powder;

2) ¼ cup corn oil (55gg);

Puff pastry:

3) 1 cup unsifted all purpose flour (160g), 1 tbsp fine sugar (14g);

4) 1/3 cup + 2 tsp water (88 g), 1.5 tbsp lard (22g), 1.5 tbsp corn oil (18g);

5) 2 tsp all purpose flour;

6) ½ cup + 3 tbsp unsifted cake&pastry flour (97g), ¼ cup corn oil (53g).

Others:

7) ½ tsp red food colour.

 

Directions:

Filling:

1: Heat ¾ cup flour in microwave oven at high for a minute and stir. Then heat for another 45 seconds and stir well. Transfer the flour and all other ingredients of Ingredient 1) in a medium size bowl, and combine with a fork. Add in corn oil and mix well (Picture 1). Divide into 12 equal portions and form into balls with both palms. Set aside (Picture 4).

 【Puff pastry mooncake with nuts filling】
Dough:

2: Combine all ingredients of Ingredient 3) in a container, and mix well. Add in all ingredients of Ingredient 4) (Picture 3) to form soft dough. The dough can be quite sticky. Add 2 tsp flour and knead to form smooth dough (Picture 4). Cover with a damp cloth and let it stand for 20 minutes.

Oil paste:

3: Combine all ingredients of Ingredient 6) in a small container (Picture 5). Mix well with a spoon (Picture 6), then cover and set aside.

Puff pastry:

4: Rub some corn oil on both hands and on working surface. Knead the dough a few times and divide into 12 equal portions. Roll out each portion into an oval about 10 cm long, and smooth on 1/12 of oil paste (Picture 7). Fold the dough twice: fold the bottom third up and the top third down (Picture 8). Turn 90 deg., press down and roll out into a 4×12 cm rectangle (Picture 9). Again, fold the bottom third up and the top third down (Picture 10).

 【Puff pastry mooncake with nuts filling】
5: Roll the dough out into a 12×16 cm rectangle (Picture 11). Fold from left to right to form a slender roll (Picture 12). Roll from bottom to top into a ball (Pictures 13 and 14). Cover with food wrap while working on the remaining 11 portions.

6: Press down the dough ball and roll out into an 8 cm circle. Place one portion of filling on top (Picture 15). Carefully work the dough up to cover the filling and seal on top (Picture 16). Place it upside down and gently press down to 2 cm thickness (Picture 17). Repeat for the remaining 11 portions.

7: Preheat oven to 375F, place 12 pieces on a parchment paper lined baking sheet. Use a chopstick to stamp on some red colour (Picture 18). Bake for 20-22 minutes, cool before serving.

苏式椒盐月饼f2 【Puff pastry mooncake with nuts filling】
Tips:Leftover mooncakes can be stored in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months. Prior to serving, microwave for 40 seconds then bake at 350F for 6 minutes.

pf button big 【Puff pastry mooncake with nuts filling】

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24 Responses to 【Puff pastry mooncake with nuts filling】

  1. 佳佳妈 says:

    毛毛妈,油酥是在华人超市买吗?

  2. says:

    毛毛妈,平安:
    我想请问,您买的lard是什麽牌子的?能给个picture最好。

    谢谢,伟

  3. 水晶 says:

    毛毛妈,
    我没有微波炉.冷冻拿出来应该怎么加热呢?

  4. Judy says:

    这个月饼太好吃了!毛毛妈的配方太赞了!一咬满口香!

  5. Karen says:

    毛毛妈今天晚上做了这个但是我或椒盐陷都是散开的,不象你那样可以搓成球。。。包的时候很困难啊。。。。我是按照你的配方放油的呀。不过很好吃!谢谢你的方子!

  6. joanna says:

    您的网站使我受益匪浅,本来就爱做饭的我现在更是热情高涨,只要一有空,就跟您学上一两样儿,今天做了椒盐月饼和黑芝麻年糕,家人都赞叹有加,非常感谢您的无私分享!
    只差没有买到食用红色素了,美感稍差,只好补了几粒黑芝麻,也凑了啦。请问您在哪儿买的色素?西人超市有吗,名字是什么?谢谢!

  7. 水蜜桃 says:

    请问这个桔饼可以用柠檬皮代替吗?

  8. 水蜜桃 says:

    这个皮子也可以象做旦挞那样一整张皮然后用圆形模子切下来吗?如果不放桔饼或杏干味道会差很多吗?
    我上周做了豆沙旦挞味道好极了。谢谢你的配方。

  9. 心无 says:

    请问你的油皮配方对吗?不用lard?

  10. dawn2003 says:

    特别感谢毛毛妈,我最喜欢看您的方子,照着做的成功率很高!
    这款月饼,成为我们家的最爱之一,每次吃完,老大就说:妈,接着做啊。。。。
    再次感谢爱生活爱分享的毛毛妈!

  11. Hoon says:

    请问可以用超市卖的puff pastry替代皮子吗?

  12. Monica says:

    毛毛妈你好,今天也做了这个月饼。在我抹完油皮卷起来后,擀皮时油皮膏就被挤出来,这样正常吗?水皮做完也沾手,加了些面才好。可能是我口重,喜欢再咸一些,下次我试试多加些盐。总体来说,味道很香,皮也很酥。 :)

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