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This is my second year making mixed nut moon cakes. I fine tuned the recipe and improved my wrapping skill after watching some youtube videos. Last year my moon cakes pastry was too thick, but this year the pastry is thinner and more even all around. Flavor comes out great too this time!

Mixed Nut Moon Cakes 伍仁月饼 #2-- without broiling, the moon cakes look a little pale.

Mixed Nut Moon Cakes 伍仁月饼 #2– without broiling, the moon cakes look a little pale.

Mixed Nut Moon Cakes 伍仁月饼 #2-- this batch were broiled during baking, so the moon cakes are looking very nice!

Mixed Nut Moon Cakes 伍仁月饼 #2– this batch were broiled during baking, so the moon cakes are looking very nice!

Mixed Nut Moon Cakes 伍仁月饼 #2

Mixed Nut Moon Cakes 伍仁月饼 #2

Mixed Nut Moon Cakes II 伍仁月饼 Recipe (makes 9 pieces)

Ingredients:

for Pastry:
2 cups cake flour + 1-2 tbsp more if necessary
2 tbsp tapioca starch 菱粉
1/4 salt
1/2 cup honey
1 tsp alkaline water 碱水
75 ml oil

for Filling (combine together, except pork floss):
1/2 cup whole almonds– lightly toasted
3/4 cup walnut– lightly toasted
2/3 cup sesame seeds– lightly toasted
3/4 cup raw melon seeds/pepitas seeds/pumpkin seeds– lightly toasted
1 1/4 cup candied winter melon 糖冬瓜– finely chopped
1 1/2 pieces candied mandarin orange 桔饼 — remove seeds and finely chopped
3 kiffir lime leaves– cut into very fine shreds
3/4 cup cooked glutinous flour 加工糕粉
9 tsp pork floss 肉鬆

Seasoning for the Filling (mix until salt and sugar dissolves):
1/2 tsp salt
5 tbsp sugar
2 tbsp rose wine 玫瑰露酒
1 tbsp golden rum
1 tbsp soy sauce
3 tbsp oil
10 tbsp water

1 beaten egg for egg wash

Method:

  1. To make the pastry: combine all pastry ingredients in a bowl and mix well to form a dough (the texture will be like play dough). Cover and rest for 1 hours. Then divide into 9 equal portions.
  2. While the pastry dough is resting, prepare the filling: combine the seasoning and filling ingredients and mix well (you can use a stand mixer or hand mix). Divide the filling into 9 portions. Use both hands, loosely form each portion into a ball. Scoop in one  tsp of pork floss in the center of the filling, then tightly pack and roll to a ball again.
  3. Take a piece of pastry dough, flatten with your palm. Carefully wrap a piece of pastry dough around one ball of the fillings. You might want to roll out the pastry dough to a thin layer before wrapping. Also, it’s easier to wrap the filling while you turning it around at the same time.
  4. Dust wooden moon cake mold generously with some flour, then knock out excess flour. Carefully put in moon cake and press against the mold. Tap the wooden mold several times (left side, right side, bottom and top side) on a hard surface to invert the moon cake. Repeat step (3) and (4) for the remaining pastry dough and fillings.
  5. Preheat oven to 350°F. Before popping the moon cakes into the oven, spray some water on the moon cakes (this is to remove the flour dusted on the surface so when moon cakes are baked they won’t have a powdery look, and also to prevent cracks on the top). Bake for 25 minutes, remove and apply egg wash, then bake for another 5 minutes until the moon cakes are browned nicely. Then turn on top broiler, and broil for 1 minute. Turn off broiler and let moon cakes sit in the oven for 1 more minute.
  6. Remove and cool on the rack completely. Store in air-tight container for 3-4 days before serving. Unlike typical baked goods that calls for freshness, moon cakes are best served several days after baking. This is because when moon cakes “age”, the oil from the fillings and pastry slowly penetrate to the surface, soften the pastry and enhance the flavor even more.

Regina’s Note:

  • Before molding the first mooncake, dust the mold with flour generously to prevent mooncake from sticking to the mold. If the mooncake stuck, keep tapping the mold and gently remove as much as possible. Scrap off as much pastry dough as possible and patch it back to the mooncake and reshape to a ball again. If the mold has residual pastry dough then it will affect the marks and the look of the mooncake. To remove pastry dough residual, add in some flour and scrape off with the use of the tip of a knife.
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This is a very common food found in dim sum restaurants. I love the spiral layers of these pastry. They are so beautiful aren’t they? Unfortunately, these pretty ones are like pretty women– they require lots of work. Well, I think all Chinese pastry dough that call for water dough and oil dough require lots of effort in general. But, they well worth the time. With 3 busy kids on hand, I have to divide the work into 3 days– one day to cook the fillings, one day to make the dough, and one day to bake.

Shredded Daikon Spiral Pastry 萝卜丝酥餅

Shredded Daikon Spiral Pastry 萝卜丝酥餅

Shredded Daikon Spiral Pastry 萝卜丝酥餅

Shredded Daikon Spiral Pastry 萝卜丝酥餅

Shredded Daikon Pastry 萝卜丝酥 (makes 12 pieces)

Ingredients:

for pastry(consisted of water dough and oil dough):
water dough:
3/4 cup cake flour
3/4 cup bread flour
1/3 cup icing sugar
4 tbsp butter
50-70 ml water

oil dough:
3/4  cup cake flour
3 tbsp shortening

for fillings:
cooked shredded daikon– recipe follows

Method:

  1. Prepare water dough: Combine both flours and icing sugar in a bowl. Rub in butter until it resembles coarse meal. Add in enough water to form a dough. Knead the dough until it is smooth, about 5 minutes. Wrap with a plastic wrap and chill in the fridge for 20 minutes.
  2. Prepare oil dough: In a separate bowl, rub shortening into cake flour and slowly form into a dough. Knead a couple of time. Divide into 6 pieces and roll each into a ball.
  3. Remove water dough from the fridge. Knead for a few more time. Then divide into 6 portions, and roll each piece into a ball. Take a piece of water dough, flatten with your palm. Wrap in a piece of oil dough (avoid air pocket between two pieces of dough). Pinch to seal tight. With the sealed side facing up, flatten the dough with your palm again. Use a rolling pin, roll the dough out (away from your body) to a thin long oval shape. Then roll it up like a jelly roll using your fingers (the dough will be “laying on the side”, looks like ” = “). Turn the dough 90 degree (the dough will be in “standing” position, looks like ” || “). With the end side facing up, roll it out to a thin long oval shape then roll up like a jelly roll again. Repeat this process with the remaining water dough and oil dough.With the end facing up, flatten the dough and roll into a circle. Repeat with the remaining doughs.
  4. Take a piece of dough, cut in the middle on the lengthwise. With the cut side facing up, flatten each piece with you palm, then roll out to a thin circle, for a total of 12 thin pieces of dough. Take care to keep the “eye” of the spiral at the center. Flip the dough over (so the cut side faces down– this will be the outside of the pastry), scoop in a portion of shredded daikon filling. Pleat (or pinch) and  then twist tightly to seal the edge. Slightly shape into a ball. You should see the thin layering on the surface. Repeat with the remaining dough and filling.
  5. Place pastry on a baking pan lined with parchment paper (sealed side facing down), bake at preheated 375°F oven for 30 minutes. Cool on rack.
Making spiral pastry dough: wrap oil dough into water dough.

Making spiral pastry dough: wrap oil dough into water dough.

Steps for making spiral pastry dough (from left to right)-- 1)wrap oil dough into water dough. 2) flatten dough with hand. 3) roll the dough out to a thin long oval shape. 4) roll it up like a jelly roll.

Steps for making spiral pastry dough (from left to right)-- (1) wrap oil dough into water dough, pinch to seal tight. (2) flatten dough with hand. (3) roll the dough out to a thin long oval shape. (4) roll it up like a jelly roll.

Steps for making spiral pastry dough-- 5)turn the dough to a "standing" position. 6) roll it out to a thin long oval shape again. 7) roll it up like a jelly roll again.

Steps for making spiral pastry dough-- (5) turn the dough to a "standing" position. (6) roll it out to a thin long oval shape again. (7) roll it up like a jelly roll again.

Steps for making spiral pastry dough-- (8) cut each dough in half lengthwise. See the swirl pattern from the cut side?

Steps for making spiral pastry dough-- (8) cut each dough in half lengthwise. See the swirl pattern from the cut side?

Making spiral pastry dough-- (9)flatten each piece of dough with hand then roll out to a thin disc. Keep the "eye" of the spiral in the center of  while rolling out the dough. Now the dough is ready for filling.

Making spiral pastry dough-- (9)flatten each piece of dough with hand then roll out to a thin disc. Keep the "eye" of the spiral in the center of while rolling out the dough. Now the dough is ready for filling.

After wrapping in filling and before baking-- do you notice the layers of the pastry?

After wrapping in filling and before baking-- do you notice the layers of the pastry?

 

 

 

Regina’s Note:

  • Water dough and oil dough must have about the same pliable consistency.
  • When wrapping oil dough into water dough, take care not to trap in any air pockets. Otherwise you might have problem when rolling out and rolling up the dough, as the air might poke through the dough and cause oil dough to leak out.
  • Pastry dough can be prepared ahead of time and chilled in fridge. It can also be frozen. Bring back to room temperature before using.
  • DO NOT apply egg wash– it will seal the layers!
Shredded Daikon Pastry 萝卜丝酥-- These are the ones I made at a different time. I applied egg wash on the top since the layers of the pastry are not visible.

Shredded Daikon Pastry 萝卜丝酥-- I made these ones at a different time. I applied egg wash on the top since the layers of the pastry are not visible.

Shredded Daikon Filling (can be prepared ahead):

Ingredients:
2 1/2 lbs daikon– shredded
2 tbsp dried shrimps– soaked to soften slightly, then chopped
3 cloves garlic– chopped
1 tbsp sugar
1/2 tbsp soy sauce
1/4 tsp salt
1/2 tsp chicken bouillon powder
1/2 tsp ground white pepper
1 cup hot water

Method:

  1. In a bowl, rub in some generous amount of salt to daikon. Set aside to let it soften and for the liquid to draw out. Rinse a couple of times (depending on how much salt added), then squeeze out as much liquid as possible. Set aside.
  2. Heat up 2 tbsp of oil in a wok on high heat. Saute garlic and dried shrimps until aromatic. Add in daikon and cook until the flavor comes out. Add in water (start with 1/4 cup, add a little more at a time) and seasoning. Cook until daikon is soft and liquid dries out. Dish out to cool and divide into 12 portions.

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Seremban 'Siew Pau'

Seremban 'Siew Pau'

‘Siew Pao’ is a type of Malaysian snack. It is pleated just like a steamed pao (steamed bun) except the it is baked in the oven. The filling usually consisted of BBQ pork and green peas, and it tastes savory and yet a little sweet. The pastry dough is made using water dough and oil dough to create layers. In Malaysia, Seremban is the town that makes Siew Pao popular so people always call this snack Seremban Siew Pao.

I love most Chinese pastries that calls for water dough and oil dough– the finished baked goods are so flaky that I just couldn’t resist. However, it’s lots of work to make such pastries. This time when I made Seremban ‘siew pao’ I encounter a problem as my pao’s won’t seal tight– the pastry dough keeps shrinking back after I pinch them up tight… and thus creating a hole on the top of the pao, and of course some filling sauce leaked out during baking. Oh well, they taste delicious nonetheless.

Seremban 'Siew Pau'-- check out the flaky layered pastry

Seremban 'Siew Pau'-- check out the flaky layered pastry skin

Malaysian Baked Pastry ‘Seremban Siew Pao’ Recipe (makes 18 pieces)

Ingredients:

for filling:
1 lb BBQ pork ‘char siew’– cut into small dice then roughly finely chop to get some fine texture
1/3 cup frozen green peas– rinse then drain
1 small onion– chop into small pieces
2 tbsp oyster sauce
3 tbsp brown sugar
1 tbsp soy sauce
1 tbsp dark soy sauce
3 tbsp hot water
cornstarch water (3 tbsp cornstarch mix with 2 tbsp water)

Prepare filling: Heat 1 tbsp oil in a pan and saute onion until fragrant. Add remaining ingredients (except cornstarch water) and stir to combine. Add cornstarch water (stir it before adding) and stir until the sauce thickens and looks gluey. Set aside to cool down. Note: filling can be prepared ahead of time and kept in the fridge or freezer.

Water dough (recipe from Jo’s Deli & Bakery):
1 1/2 cup all purpose flour
4 tbsp oil
2 1/2 tbsp sugar
1 tsp honey or maple syrup
120 ml water (slightly more than 1/2 cup)

Oil dough (recipe from Jo’s Deli & Bakery):
3/4 cup all purpose flour
7 tbsp cold shortening— cold shortening makes the dough less sticky

  1. Prepare water dough: Rub oil with flour until crumbly. Dissolve sugar and honey/syrup in water then add to the flour mixture. Knead the dough until smooth. Cover with plastic wrap and rest for 30 minutes. Divide and shape into 18 small balls. Flatten each ball with palm then roll out to a 2-inch circle.
  2. Prepare oil dough: Rub shortening into flour and slowly form a soft dough. If the dough gets too sticky to handle, chill in the fridge for a few minutes. Divide into 18 pieces and roll into small balls.
  3. Take 1 piece of oil dough to wrap inside 1 piece of water dough and seal well. Be sure to wrap tightly and eliminate any air pocket. Flatten the dough with your palm then roll it out into a long oval thin dough using a rolling pin. Roll the dough up like a Swiss roll.
  4. Turn the dough 90°, flatten it and roll it out thin. Then roll it up like a Swiss roll. Repeat step 3-4 with the remaining water dough and oil dough.
  5. Take 1 piece of pastry dough, pinch the long ends together then flatten it so the dough is roughly round shape. Roll the dough out to a thin 5-inch circle. Scoop in 2 tbsp of filling. Pinch and seal tightly (be sure no air pocket inside, and seal really tight otherwise the filling will leak out during baking).
  6. Brush egg wash on top of the pastries. Bake in preheated 390°F oven for 25-30 minutes until nicely brown on the surface. Apply egg wash half way through baking. Cool on the rack.

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I saw this recipe posted in Lily’s Wai Sek Hong, where she got it from this Chinese cooking video. The pastries (from Lily and the video) looks so good that I gave it a try. Indeed, it’s very delicious and peppery.

I have never had one before so I don’t know what is the original authentic taste, but I like my version except it’s a little sweet, next time I will cut down the sugar. If you understand Mandarin and some Hockien, check out the video as the cook shares some tips. Also, the cook uses more white pepper and soy sauce paste than the recipe calls for. When making the yeasted dough, the cook mixes yeast with the flour before adding water– I followed this approach but found out that the yeast does not completely dissolve into the dough. I should have dissolve the yeast in the water instead of adding it to the flour.

Peppery Pork Pastry

Peppery Pork Pastry

Peppery Pork Pastry Recipe (makes 10 pieces)

Ingredients:

Filling:
1/2 lb ground pork
1/2 ground pork belly
5 tbsp soy sauce paste
3 tbsp ground white pepper– toast in dry clean wok on low heat until aromatic, let cool
3 tbsp sugar— should cut down to 2 tbsp next time
1/2 tsp salt
1 tsp five-spice powder
1 tbsp sesame oil
3 tbsp water

2 cups chopped green onions

Yeasted dough:
2 cups AP flour
1/2 tsp yeast
1/4 tsp salt
3/4 cup water
1 tsp oil

Oil dough:
1/2 cup cake flour
1/2 cup shortening or lard

1/2 cup roasted sesame seeds
1/3 cup brown sugar syrup (dissolve sugar in 1/3 cup water then cool)

Method:

  1. Combine two ground meat. Add in soy sauce paste, white pepper, sugar, salt, five-spice powder, sesame oil and water. Use chopsticks to stir in circular motion until all seasoning combined and the meat is “sticky”. Chill for 2-3 hours or overnight. Then divide into 10 portions.
  2. Prepare yeasted dough: Combine flour and salt. Dissolve yeast in 1/2 cup water then gradually pour into flour mixture. Add in remaining water if dough is too dry, a little at a time. When the dough forms a ball, drizzle in oil and hand knead until smooth and elastic, about 8-10 minutes. Rest dough in a bowl, cover and let it rise until double in size. Knead a few times to push out air pockets. Divide into 10 portions and let it rest for 5 minutes.
  3. Prepare oil dough: Combine shortening with flour and knead to form a dough. Divide into 10 portions.
  4. Roll out 1 piece of yeasted dough, wrap in 1 piece of oil dough tightly to seal. Roll out to a long oval shape, then roll up like a swiss roll. Turn 90° and roll out to a long oval shape and then roll up like a swiss roll again. Repeat with the remaining doughs. Rest the roll up dough for 15 minutes.
  5. Take 1 piece of dough, press index finger in the middle of the dough, then use thumb and middle finger to pinch the two long ends together so the dough is roughly round shape. Roll out to a thin circle. Wrap in 1 portion of ground pork and top with 2-3 tbsp of green onion. Pinch the edge of dough to seal tightly with seal side facing down. Repeat with the remaining doughs and filling.
  6. Dip the top of the wrapped pastries with brown sugar syrup then dip into roasted sesame seeds to cover the top. Place pastries on a greased baking pan and rest for 20-30 minutes. Bake in preheated 350°F oven for 20-30 minutes. Open the oven door slightly after first 10 minutes so the pastries crisp better (thanks to Lily for this tip!). Cool on a rack.

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