Plum Blossom Mooncakes 梅花月饼

by Angie Liew
Plum Blossom Mooncakes

 

Plum Blossom Mooncakes Recipe 梅花月饼食谱

Plum Blossom Mooncakes Recipe 梅花月饼食谱

Plum Blossom is one dainty mooncake that is served during Mid-Autumn Festival. Ain’t they look pretty? This mooncake is different from the traditional mooncakes as it’s skin is made of puff pastry. The crust is really flaky and crispy. These mooncakes taste real good when out of the oven! 
Print Recipe
Print Recipe
Plum Blossom Mooncakes 梅花月饼
By Angie Liew of Huang Kitchen
This is a must try mooncake recipe this Mid-Autumn Festival. Plum Blossom Mooncakes are different from the traditional mooncakes as the mooncake skin is made of puff pastry. Taste real good when fresh out of the oven!
Serving For
20
Prep Time
40minutes
Cook Time
20minutes
Serving For
20
Prep Time
40minutes
Cook Time
20minutes
Ingredients
Water Dough
Oil Dough
Filling
Glazing
Decoration
Change Servings?
Change Unit?
Change Servings?
Change Unit?
Instructions
  1. Divide red bean paste filling into 15g portions and roll into 20 round balls. Set aside.
    Divide red bean paste filling into 15g portions and roll into 20 round balls. Set aside.
    Divide red bean paste filling into 15g portions and roll into 20 round balls. Set aside.
    Divide red bean paste filling into 15g portions and roll into 20 round balls. Set aside.
  2. To make WATER dough: In a mixing bowl, mix in flour, icing sugar and margarine. Then add water.
    To make WATER dough: In a mixing bowl, mix in flour, icing sugar and margarine. Then add water.
    To make WATER dough: In a mixing bowl, mix in flour, icing sugar and margarine. Then add water.
    To make WATER dough: In a mixing bowl, mix in flour, icing sugar and margarine. Then add water.
  3. Knead into a soft yellow dough. Let the dough rest for 10 minutes.
    Knead into a soft yellow dough. Let the dough rest for 10 minutes.
    Knead into a soft yellow dough. Let the dough rest for 10 minutes.
    Knead into a soft yellow dough. Let the dough rest for 10 minutes.
  4. To make OIL dough, mix flour and shortening until well combined. Knead into soft white dough.
    To make OIL dough, mix flour and shortening until well combined. Knead into soft white dough.
    To make OIL dough, mix flour and shortening until well combined. Knead into soft white dough.
    To make OIL dough, mix flour and shortening until well combined. Knead into soft white dough.
  5. Divide WATER dough into 10 portions (30g each). Form into balls. Then, divide OIL dough into 10 portions (18g each). Form into balls.
    Divide WATER dough into 10 portions (30g each). Form into balls. Then, divide OIL dough into 10 portions (18g each). Form into balls.
    Divide WATER dough into 10 portions (30g each). Form into balls. Then, divide OIL dough into 10 portions (18g each). Form into balls.
    Divide WATER dough into 10 portions (30g each). Form into balls. Then, divide OIL dough into 10 portions (18g each). Form into balls.
  6. Flatten the water dough and wrap in the oil dough. Form into ball. Repeat for the rest of the dough.
    Flatten the water dough and wrap in the oil dough. Form into ball. Repeat for the rest of the dough.
    Flatten the water dough and wrap in the oil dough. Form into ball. Repeat for the rest of the dough.
    Flatten the water dough and wrap in the oil dough. Form into ball. Repeat for the rest of the dough.
  7. Roll the dough flat with a rolling pin.
    Roll the dough flat with a rolling pin.
    Roll the dough flat with a rolling pin.
    Roll the dough flat with a rolling pin.
  8. Then roll up Swiss Roll style. Repeat the same for the rest of the dough.
    Then roll up Swiss Roll style. Repeat the same for the rest of the dough.
    Then roll up Swiss Roll style. Repeat the same for the rest of the dough.
    Then roll up Swiss Roll style. Repeat the same for the rest of the dough.
  9. Roll the dough flat again with a rolling pin and then roll up Swiss Roll style again. Repeat for the rest of the dough. Let the dough rest for 10 minutes.
    Roll the dough flat again with a rolling pin and then roll up Swiss Roll style again. Repeat for the rest of the dough. Let the dough rest for 10 minutes.
    Roll the dough flat again with a rolling pin and then roll up Swiss Roll style again. Repeat for the rest of the dough. Let the dough rest for 10 minutes.
    Roll the dough flat again with a rolling pin and then roll up Swiss Roll style again. Repeat for the rest of the dough. Let the dough rest for 10 minutes.
  10. Divide each dough into 2 equal halves by cutting crosswise in the centre of dough.
    Divide each dough into 2 equal halves by cutting crosswise in the centre of dough.
    Divide each dough into 2 equal halves by cutting crosswise in the centre of dough.
    Divide each dough into 2 equal halves by cutting crosswise in the centre of dough.
  11. Flatten each cut portion of the dough into a round shape.
    Flatten each cut portion of the dough into a round shape.
    Flatten each cut portion of the dough into a round shape.
    Flatten each cut portion of the dough into a round shape.
  12. Wrap up with red bean paste filling (15g). Pinch the dough securely to seal the seam.
    Wrap up with red bean paste filling (15g). Pinch the dough securely to seal the seam.
    Wrap up with red bean paste filling (15g). Pinch the dough securely to seal the seam.
    Wrap up with red bean paste filling (15g). Pinch the dough securely to seal the seam.
  13. Form into ball and flatten it.
    Form into ball and flatten it.
    Form into ball and flatten it.
    Form into ball and flatten it.
  14. Cut 5 "petals" on the dough with scissors.
    Cut 5 "petals" on the dough with scissors.
    Cut 5 "petals" on the dough with scissors.
    Cut 5 "petals" on the dough with scissors.
  15. Then make a crease on each petal with a plastic knife. Repeat the same for the rest of the dough.
    Then make a crease on each petal with a plastic knife. Repeat the same for the rest of the dough.
    Then make a crease on each petal with a plastic knife. Repeat the same for the rest of the dough.
    Then make a crease on each petal with a plastic knife. Repeat the same for the rest of the dough.
  16. Make a depression in the centre of the cut dough.
    Make a depression in the centre of the cut dough.
    Make a depression in the centre of the cut dough.
    Make a depression in the centre of the cut dough.
  17. Brush the top with beaten egg yolk.
    Brush the top with beaten egg yolk.
    Brush the top with beaten egg yolk.
    Brush the top with beaten egg yolk.
  18. Sprinkle some sesame seeds in the depression.
    Sprinkle some sesame seeds in the depression.
    Sprinkle some sesame seeds in the depression.
    Sprinkle some sesame seeds in the depression.
  19. Arrange the plum blossom on a baking tray.
    Arrange the plum blossom on a baking tray.
    Arrange the plum blossom on a baking tray.
    Arrange the plum blossom on a baking tray.
  20. Bake in preheated oven at 190 degree C (375 degree F) for 20 minutes or until golden brown.
    Bake in preheated oven at 190 degree C (375 degree F) for 20 minutes or until golden brown.
    Bake in preheated oven at 190 degree C (375 degree F) for 20 minutes or until golden brown.
    Bake in preheated oven at 190 degree C (375 degree F) for 20 minutes or until golden brown.
  21. After baked, remove baking tray from oven to cool on wire rack for 5 minutes.
    After baked, remove baking tray from oven to cool on wire rack for 5 minutes.
    After baked, remove baking tray from oven to cool on wire rack for 5 minutes.
    After baked, remove baking tray from oven to cool on wire rack for 5 minutes.
  22. Then remove the baked plum blossom from the baking tray to cool completely on wire rack.
    Then remove the baked plum blossom from the baking tray to cool completely on wire rack.
    Then remove the baked plum blossom from the baking tray to cool completely on wire rack.
    Then remove the baked plum blossom from the baking tray to cool completely on wire rack.
  23. The golden brown mooncakes are now ready to be packed in airtight containers.
    The golden brown mooncakes are now ready to be packed in airtight containers.
    The golden brown mooncakes are now ready to be packed in airtight containers.
    The golden brown mooncakes are now ready to be packed in airtight containers.
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