This is a baked version of the Thousand Layer Flaky Mooncake I served at my Mooncake and Tea Party for Foodbuzz 24, 24, 24. The ingredients and procedures are the same, except for the addition of matcha powder in the oil based dough to create a green tea flavored layer.  I used espresso lotus paste filling but you can use any filling you want.

Ingredients:

Water dough

• 100 g all purpose flour
• 1/4 tsp white vinegar
• 25  g shortening
• 15 g sugar
• 50 g water

Oil Dough

• 90 g all purpose flour
• 50 g shortening
• 1/2 tsp matcha green tea powder

Directions:

1. Mix all ingredients for water dough until it forms a soft dough. Let rest for 20 minutes then divide into 4 balls. Set aside.
2. For oil dough, mix all the ingredients then divide into 4 balls. Set aside.
3. Wrap water dough over oil dough, repeating with the rest of the balls.
4. Take one dough and roll out flat to about 1/8 inch thin. Once rolled out, roll up like a swiss roll.





5. Roll out again and roll into a swiss roll (altogether two times). Divide the roll into 2.
   
6. Take the cut out dough with cut side up and roll into a circle, big enough to cover the filling.
7. Measure about 100 g of filling for each ball.  Wrap the dough over the filling. This will yield 8 mooncakes of about 2 1/2 inch diameter.
8. Bake at 400F oven for 15 minutes.
   

Espresso Lotus Paste Filling

Ingredients:

• 2 packages of dried lotus seeds (each package 170 g)
• 2 cups water (or more if needed)
• 1 tsp of espresso powder dissolved in 1 tbs water
• 150 g sugar
• 100 – 150  ml peanut oil
• 2 tbs honey or maltose syrup
• 1 tbs condensed milk

Directions:

1. Place water and lotus seeds in a pan and boil on medium heat until all water is absorbed and seeds are soft.
2. Place cooked seeds and espresso mix in food processor or blender and process until very fine. Set aside.
3. Heat the wok and melt  4 tbs sugar with a little bit of oil until it turns into caramel color. Add pureed lotus seeds, the rest of the sugar, oil and salt. Stir well.  Add in honey/maltose, condensed milk and mix well. Continue cooking, stirring frequently, until dry and paste comes off the sides of the pan. Cool.

Notes:  You can also use plain lotus paste filling or red bean paste filling.

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