MaomaoMom® Kitchen 毛毛妈厨房

【Asparagus Meat Mooncake】

MaomaoMom

To celebrate Chinese Mid-Autumn Festival, I made this puff pastry style meat filling Mooncakes. The wrap is made with avocado oil instead of butter or lard, but it is light and flaky. It is filled with the savoury meat filling, very delicious!

Prepare time: 60 minutes
Cook time: 3×18 minutes
Standard time: 40 min.
Level: medium
Serves: 30 servings

Ingredients:

Dough:
1) 3 cups unsifted all-purpose flour (480 g);
2) 9 tbsp avocado oil (96g), 1 cup+2.5 tbsp water (280 g);
Oil paste
3) 2 cups-2 tbsp unsifted cake & pastry flour (280g), 3/4 cup avocado oil (150g).
Filling:
4) 500g lean ground pork;
5) 2 tsp corn starch, 3/4 tsp salt, 1/2 tsp chicken broth mix, 1/4 tsp Sichuan ground peppercorn, 1 tbsp sesame oil, 1.5 tbsp premium soy sauce, 1.5 tbsp light soy sauce, 6 tbsp cold water;
6) 2 green onion finely chopped, 5 g ginger finely minced;
7) 230g asparagus (thick ones are the best).

Directions:

1: Dough: Combine all ingredients of Ingredient 1) – 2) in a container to form soft dough. Cover with food wrap for 5 minutes and then knead a few times to form smooth dough (Picture 1). Cover with food wrap and let it stand for 20 minutes.
2: Oil paste: Combine all ingredients of Ingredient 3) in a small container. Mix well with a spoon (Picture 2), set aside.

3: Filling: Combine all ingredients of Ingredient 4) – 6) in a bowl (Picture 3), stir in one direction with a pair of chopsticks for 2 minutes until the mixture becomes sticky. Peel of the skin of asparagus, remove roots, rinse and mince finely (Picture 4). Add the minced asparagus (Picture 5) to the ground meat bowl and mix well (Picture 6).
4: Divide oil paste into 30 equal portions (Picture 7), and knead the dough a few times and then divide into 30 small equal portions (Picture 8). Roll each portion into 8 cm circle and place one portion oil paste (Picture 9), seal the edges to form a ball (Picture 10), repeat for the remaining. Cover all other portions with food wrap while working on one portion.

5: Press down and roll out into a 15 cm oval (Picture 11), roll from bottom to top (Picture 12). Repeat for the remaining portions. Press down again and roll out into a 20 cm oval (Picture 13), roll from bottom to top to form a cylinder (Picture 14). Repeat for the remaining portions.
6: Press down and roll out into a 12 cm circle. Place 1.5 tbsp filling on the center of the wrapper (Picture 15), seal the edges. Turnover on the surface and press down to a 6-7cm discs. Repeat for the remaining 29 portions.

7: You can place 10 mooncakes in a nonstick pan (Picture 16), on low heat cook until golden brown (about 6-8 minutes), turn over cook the other side until golden brown.
8: Or bake at 400F for 18 minutes (Picture 17) until light brown. When they are down, cool for a few minutes before serving.

Tips: Leftover mooncakes can be stored in airtight containers in a freezer for up to 3 months. Prior to serving, bake for 6-10 minutes at 350F.

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