Top Puff Pastry Mooncakes Recipes: It’s getting close to the Mid-Autumn Festival, so today I’ll show you how to make a puff pastry mooncake with savory pork fillings.
Maybe a lot of you will say making your own (Chinese) puff pastry is too complicated,I will try to make it simple and clear this video.
For making Chinese puff pastry you need two types of dough.
The first one is a water-oil based dough.
It calls for all purpose flour, lukewarm water, lard, and some caster sugar.
The other one is called shortening dough, which is made of all purpose flour and lard.
By folding these two types of dough together, you can create a layered puff pastry.
For the fillings, you will need pork mince, then light soy, dark soy, and oyster sauce, and some other basic ingredients in Chinese cooking.
You can also put sweet fillings in the mooncake, like red bean paste, jujube paste, or sweet sesame paste.
Please see the description box below for detailed ingredients and amounts.
First of all, we need to prepare the pork fillings.
Using a ginger grater, to get about 1 tbsp of grated ginger.
Tip the pork mince into a large mixing bowl, sprinkle a tiny pinch of salt.
Top Puff Pastry Mooncakes Recipes
Then add Chinese cooking wine and light soy sauce, start mixing by stirring the mince in one direction.
It’s quite loose at the beginning,but after stirring for a while, the pork mince will start becoming sticky, which is what we want.
Then add sugar, cracked black pepper, and oyster sauce, and a little dark soy sauce to give it some colour.
And keep stirring.
Then add the grated ginger, and sesame oil.
You want to stir the pork mince really well so they become sticky and all clump together.
Finally, you can add the finely chopped spring onion and mix through.
Cover the fillings with cling film and chill in the fridge.
By chilling the pork fillings, the pork mince will have a chance to get marinated.
And the texture will get tightened and become a little harder.
So it’s easier to fill them in the mooncake later, and gives you a bit more chewiness when you bite into it.
Now we can start making the water-oil based dough.
Put flour and lard in the stand mixer, then add sugar.
While the dough hook is mixing, slowly pour lukewarm water into the bowl.
I’m using a stand mixer here, but you can use your hands.
Set mixer on low speed.
After kneading the dough for a minute, everything is coming together.
But you can see the dough is not smooth, and it sticks to the side of the bowl.
It means the dough needs more kneading.
I let my mixer run on low speed for about 10 minutes until the dough becomes really soft and smooth, and there’s nothing sticks to the side of the bowl.
If you are using your hand, make sure your dough is like this, and it can take more time than a machine.
The water-oil based dough is done, now we can start making the shortening dough.
Just tip the lard into the flour, mix with your hand to form a dough.
Make sure the lard has been softened at room temperature, so your dough is very soft.
Now we have made two types of dough. Wrap each one with cling film.
Chill the shortening dough in the fridge to slightly harden it, so it’s easier to handle when we make the puff pastry.
Leave the water-oil based dough at room temperature.
Let them both rest for 15 minutes.
After 15 minutes, take the water-oil based dough out.
The dough is quite soft so you need to dust some flour on your working surface to prevent sticking.
Reshape the dough, cut it in half.
Take one half and roll it to an even long rope.
Cut in the middle.
Then cut one quater of the dough into 6 equal pieces.
So the dough will be divided into 24 equal pieces in total.
Try to do it as even as possible, roll each piece to a small ball, and set aside.
Dividing the dough into 24 pieces means we will be making 24 mooncakes.
I like small mooncakes, if you prefer larger ones, divide it into 20 or 16 pieces.
Now we can take the shortening dough out of the fridge.
Using the same method, cut your dough into halves, then quarters, then 24 equal pieces.
Roll each piece to a ball.
Arrange them on your working surfaces.
Now we can start making puff pastry.
Take a piece of water-oil based dough; flatten it in your palm.
Take a piece of shortening dough, and then tightly wrap it inside.
Close the outer dough wrap with your hand between the thumb and index finger.
Make sure it’s completely sealed.
Then roll it to a ball.
Repeat the process with the rest of the dough.
Now we have got 24 pieces of puff pastry dough.
Cover them with cling film, and let rest for 15 minutes.
Every time when you are resting the dough, don’t forget to cover them with cling film to prevent drying out.
After 15 minutes, take a piece of dough ball, press it with your hand to flatten.
Using a rolling pin, roll it into an oval.
Then roll it towards yourself, like rolling a cigarette.
Flatten it again, with seam side up.
Using your rolling pin, roll it crosswise to make it slightly wider.
Then back and forth, roll it to a long oval.
Again, roll it towards yourself.
Now you have got your puff pastry ready.
Don’t forget to place it under a piece of cling film.
Repeat the rolling process with all the rest of the dough.
Cover with cling film, let rest for 15 minutes.
Then finally, we can start making the mooncakes.
Take your pork fillings out of the fridge.
Take a puff pastry roll, place a finger in the middle to bend it over, and pinch two ends together.
Shape it to a ball, and flatten it, now the seam part will be in the middle.
Place the smooth side down; roughly roll it to a round shape, like you do with a dumpling wrapper.
You don’t need to roll it too thin.
Place it in your palm, put some pork fillings on it, about 2 tsp will do.
Lightly press the filling with your spoon.
Then close it up.
Use one hand underneath to gather the dough together.
Place the opening part between the thumb and index finger of your other hand to seal.
Make sure it’s completely sealed; otherwise the fillings will run out when you bake it.
Now place the seam side down, gently press it to flatten.
Rotate it between your hands, shape it into a neat round mooncake.
Lightly press the middle to make it slightly sunken.
As it will puff up in the oven.
Repeat the process to make 24 mooncakes.
Now it’s ready to bake them.
You can also cook them in a skillet if you don’t have an oven.
Later on I will show you how it works.
Now preheat your oven to 180°C.
Arrange the mooncakes on a baking sheet lined with parchment paper.
Place on the middle rack, bake at 180°C for 10 minutes.
After 10 minutes.
Take it out to turn them over.
Place it back to the oven.
Bake for another 10 minutes, so 20 minutes in total.
It will take more time if your mooncakes are bigger than mine.
After taking it out of the oven, tap it with your finger.
If it feels crispy, they’re done.
Now I will show you how to cook them in a skillet.
Set your cooker to the lowest flame; preheat the skillet for a minute.
Place the mooncakes in it.
Because we’re not using any oil, a non-stick pan is preferred.
Cover the pan, cook on low heat for about 8 minutes.
Then remove the lid and check the mooncakes.
When they puff up a bit, and you can see some air bubbles on the top,it’s time to turn them over.
Place the lid back on and cook for another 8 minutes.
When both sides are golden, they are ready to serve.
Now I have made two batches of mooncakes.
The lower two are cooked in a skillet, and the upper two are baked in the oven.
The pan cooked ones are softer on the outside, and the colour looks more attractive.
The oven baked ones are crispier, but not as golden.
But either way works well.
When freshly cooked, the outside puff pastry has well defined layers, and is really crispy.
Inside there’s sweet savory pork fillings with meat juice seeping out.
It’s a combination of enjoyable taste and nice texture.
The mooncakes are best served hot right after they are cooked, but don’t burn yourself.
On the next day you can reheat them either in the oven or on the stove.
I hope you will like this recipe.
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