Shanghai Savory Mooncakes (鲜肉月饼)

yields 24 mooncakes

Shanghai Savory Mooncakes (鲜肉月饼)

Ingredients

  • flour/water dough (水皮)
    • 2 cup flour
    • .3 cup oil
    • .75 cup water
    • .3 tsp salt
  • cake flour dough (油皮)
    • .75 cup cake flour
    • .3 cup oil
  • filling
    • 350 g ground pork
    • 2 Tbsp light soy sauce
    • 2 Tbsp sesame oil
    • 2 Tbsp tapioca starch
    • 1 Tbsp sugar
    • 1 Tbsp ginger
    • 2 Tbsp green onion
    • 2 Tbsp rice wine
    • 2 Tbsp water
    • .25 tsp chicken powder
    • .25 tsp white pepper
  • egg wash
    • 1 egg yolk
    • 1 tsp water
  • sesame seeds

Instructions

  1. Mix flour/water dough ingredients, let sit for 20 minutes.
  2. Mix cake flour dough ingredients, also let sit for 20 minutes.
  3. While waiting for the doughs, mix the filling ingredients.
  4. Split the flour/water dough into 24 pieces. Roll each piece into a ball, then use rolling pin to roll into a 1-1.5 inch wide, 3 inch long strip.
  5. On each strip, put a thin layer of the cake flour dough mixture.
  6. For each strip, place it with the shorter side closest to you. Roll the strip into a tube. Then turn the tube 90 degrees (so the circular part of the tube is closest to you). Roll it flat, once again into an approximately 1-1.5 inch wide, 3 inch long strip.
  7. Repeat step 6 2 times.
  8. Roll each piece into a ball. Flatten into a circle with a rolling pin.
  9. Put filling in each piece of dough. To close the dough, make folds (instructions). Place the mooncake on a parchment paper lined baking sheet with the folds on the bottom (smooth side facing up).
  10. Mix the egg wash ingredients. Use a brush to spread egg wash on each mooncake. Sprinkle sesame seeds on each mooncake.
  11. Bake at 350 F for 35 minutes.