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 mixing bowl, combine flour, salt, lard and water.
Mix until it comes together into a dough.
Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins.
The dough should be smooth and not sticky.
If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time.
Shape it into a ball.
Cover and set aside to rest for 30 mins.
Prepare the oil dough.
In another large mixing bowl, combine cake flour, salt and lard.
Mix until it comes together into a dough.
Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 5 mins.
The dough should be smooth and not sticky.
If the dough is too dry, add in lard, 1 TBSP at a time. If the dough is too sticky, add in cake flour, 1 TBSP at a time.
Shape it into a ball.
Cover and set aside to rest for 30 mins.
Shaping the dough.
Flatten the pastry dough to a disc.
You can do this by hands or a rolling pin.
Place the oil dough in the middle of the pastry dough.
Wrap the oil dough and shape into a ball.
Flatten to a rectangle.
Fold the top 1/3 way down.
Fold the bottom to meet the top.
Flip, turn 90 degrees and repeat the folding process.
Do this for 2 more times to a total of 3 times.
Shape into a rectangle and divide the dough into 2.
Cover and set aside until ready to use.
Prepare the fillings.
In a non stick pan over medium heat, add in all the ingredients.
Cook until the maltose liquified and everything is well combined.
Remove from heat and set aside until ready to use.
Back to the dough.
Preheat oven to 200 degrees celsius or 400 fahrenheit.
Working with 1 dough at a time, flatten the dough into a disc.
Again, you can do this with your hands or with a rolling pin.
The trick is to flatten the edges thinner than the middle.
I am using a pastry ring as a guide for a rounder shape.
Spoon half of the fillings to the middle of the dough.
*If the fillings hardened, heat it up to liquify again.*
Fold in the edges to wrap the fillings, making sure they are completely concealed.
Flip and gently press to stretch as thinly as you can.
*If you press too hard, the dough will be torn, exposing the fillings.*
Brush with egg wash and sprinkle sesame seeds generously over the top.
Wack to the oven and bake for 25 to 30 mins or until golden brown.
Remove from the oven and set aside to cool down completely.
Repeat the steps for the remaining mooncake.
The mooncakes will taste better the next day.
Enjoy!
Nostalgia...
Heavenly...