潮州撈并月餅 | Teochew "La Bia" Mooncake
- Daniel
- Sep 21, 2023
- 3 min read
Updated: May 20
I've delved into yet another mooncake mystery. I fondly recall my mum buying this particular treat during the Mid-Autumn festival, yet its presence has diminished over the years. Its elusive nature even extends to its name: I only know it as "La Bia" or "潮州撈并月餅" in Chinese, hailing from the Chaoshan region of China.
To recreate this nostalgic delight, I turned to a classic pastry and oil dough recipe. While I usually steer clear of pork, past attempts with alternatives like ghee, butter, vegetable shortening, and duck fat all came up short. Only pork lard delivered the desired flaky layers.
Crafting this mooncake demands patience—particularly when encasing the filling without tearing the delicate dough. But, with a bit of care and time, you'll find it's a straightforward venture. Wishing you all a joyous Mid-Autumn Festival!
Ingredients:
(Make two 9 to 10" mooncakes)
Pastry Dough:
Unbleached All Purpose Flour, 250g
Sea Salt, Pinch
Pork Lard, 100g
Water, 100g
Oil Dough:
Cake Flour, 120g
Sea Salt, Pinch
Pork Lard, 100g
Fillings:
Maltose, 200g
Citrus Peels, 100g
Slivered Almonds, 100g Or Any Nuts Finely Chopped
Chinese 5 Spice Homemade, 2 TSP
Sea Salt, Pinch
Mooncake:
Egg Lightly Beaten, 1 For Egg Wash
White Sesame Seeds, Pinch
Black Sesame Seeds, Pinch
Equipment:
Oven
Non Stick Pan
Directions:
Prepare the Pastry Dough
In a large bowl, mix flour, salt, lard, and water until a dough forms.
Knead inside the bowl until smooth and cohesive, about 5 minutes.
If the dough is too dry, add water 1 tablespoon at a time. If too sticky, add flour 1 tablespoon at a time.
Shape into a ball, cover, and rest for 30 minutes.
Prepare the Oil Dough
In another bowl, combine cake flour, salt, and lard until it becomes a dough.
Knead until smooth and not sticky, about 5 minutes.
Adjust consistency with lard or flour as needed, 1 tablespoon at a time.
Shape into a ball, cover, and rest for 30 minutes.
Shape the Dough
Flatten the pastry dough into a disc using your hands or a rolling pin.
Place the oil dough in the center and wrap it completely with the pastry dough.
Flatten into a rectangle and fold the top third down, then the bottom up to meet the top (letter fold).
Flip the dough, rotate 90°, and repeat the folding. Do this a total of three times.
Shape into a rectangle, divide in half, and cover until ready to use.
Prepare the Fillings
In a non-stick pan over medium heat, combine all filling ingredients.
Stir until the maltose has melted and the mixture is fully incorporated.
Remove from heat and let cool. Reheat if it hardens before use.
Assemble the Mooncakes
Preheat oven to 200°C (400°F).
Flatten one dough portion into a disc, with thinner edges and a thicker center.
Spoon half of the filling into the center.
Fold the edges over the filling to seal completely, then flip and gently press to stretch into a thin round.
Be careful not to tear the dough.
Bake the Mooncakes
Brush the top with egg wash and sprinkle generously with sesame seeds.
Bake for 25 to 30 minutes or until golden brown.
Cool completely on a wire rack.
Repeat with the remaining dough and filling.
Serve
For best flavor, let the mooncakes sit overnight.
Enjoy the next day with tea or as a festive dessert.
Nostalgia...
Heavenly...
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