Beijing-style Flaky Pastry Mooncakes

Name: Beijing-style Flaky Pastry Mooncakes
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Ingredients: Skin (mixed into a uniform dough); 320 g All-purpose flour (for skin); 60 g Salad oil (for skin); about 140 g Water (for skin); Pastry (rubbed evenly); 580 g Cake flour (for pastry); 280 g Salad oil (for pastry); to taste Filling (store-bought red bean paste)

An introduction to the flaky pastry preparation, wrapping, and baking technique for Beijing-style flaky pastry mooncakes.

1h 0m

Easy

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Ingredients

Skin (mixed into a uniform dough)

All-purpose flour (for skin) 320 g

Salad oil (for skin) 60 g

Water (for skin) about 140 g

Pastry (rubbed evenly)

Cake flour (for pastry) 580 g

Salad oil (for pastry) 280 g

Filling (store-bought red bean paste) to taste

Instructions

Make the skin dough

Mix the skin ingredients into a uniform dough.

Make the pastry

Rub the pastry ingredients together until evenly combined.

Wrap the pastry (lamination)

Roll the skin dough into a square and place the pastry in the center. Wrap the pastry with the skin, then roll out to 0.3 cm thick. Cut through the middle with a knife.

Shape

Roll up from the middle to form two long rolls. Divide into portions and wrap each with filling. The ratio of skin to filling is 1:1.

Baking

Arrange on a tray and poke holes on the surface. Bake in the oven with top heat at 160°C and bottom heat at 200°C until the top is milky white and the bottom is golden wheat-yellow, about 20 minutes.