This teochew style flaky mooncake is usually made with yam paste filling. But when I served this at my Mooncake and Tea Party for Foodbuzz 24, 24, 24, I used red bean paste filling. I learned how to make this flaky pastry last year from Aunty Yochana’s blog. Although eventually I experimented with different fillings and pastry flavor, this recipe is an excellent one to start with.
Teochew style mooncake consists of layers of mooncake skin similar to puff pastry. The spiral mooncake uses a combination of an oil based and a water based dough rolled together, then sliced and carefully wrapped over your choice of filling. The pastry is then deep fried until golden brown. This results in a slightly crunchy skin and, if done right, an impressive looking cake. As you can see from my pictures, I have yet to perfect this. For the baked version, try the Green Tea Spiral Mooncake recipe.
- 200 g all purpose flour
- 1/2 tsp white vinegar
- 50 g shortening
- 30 g sugar
- 50 g water
Mix all ingredients in a bowl until it forms a soft dough. Let rest for 20 minutes before dividing into 4 portions (or more depending on the size of pastry you want). Set aside.
- 180 g all purpose flour
- 100 g shortening
Combine all ingredients and divide into the same number of portions as the water dough.
To assemble spiral mooncake:
- Wrap water dough over oil dough (as in a ball). Roll out into a long rectangle and then roll up like a swiss roll.
- Roll out flat again and then roll into a swiss roll again (altogether two times).
- Cut the roll into 8 pieces.
- With spiral side facing up, roll out the cut dough large enough to cover the filling. Wrap over filling. Do the same with the rest of the dough.
- Deep fry in medium hot oil until golden brown.