Let’s make Plum Blossom Mooncakes, a delicious crispy flaky mooncake with red bean paste filling! Shaped into beautiful plum blossom flowers, these mooncakes certainly look impressive too.
Watch How To Make Plum Blossom Flaky Mooncakes with Red Bean Paste Filling 红豆梅花月饼
Plum Blossom Mooncakes: Flaky Mooncakes with Red Bean Paste Filling 梅花红豆酥皮月饼
What Ingredients Are Used To Make Plum Blossom Mooncakes?
Plum Blossom Flaky Mooncakes are a type of flaky mooncakes made with a mixture of water dough and oil dough, with red bean paste filling. You can use storebought red bean paste or if you’re feeling adventurous, make your own red bean paste with our recipe here.
Other Mooncake Recipes That You May Like
- Lotus Flower Mooncakes, another type of delicious flaky mooncake with lotus paste or red bean paste filling
- Mini Lotus Paste Mooncakes, this basic mooncake recipe that will be your go-to mooncake recipe every year
- Shanghai Baked Mooncakes, delicious baked mooncakes with an amazing biscuit-like crust pastry
- Matcha Green Tea Snow Skin Mooncakes, a no-bake snow skin mooncake recipe with amazing green tea fragrance
- Pandan Custard Lotus Snow Skin Mooncakes, this wonderful no-bake snow skin mooncake combines the amazing filing of pandan custard and lotus paste
Or, check out our entire mooncake recipe collection here.
Plum Blossom Mooncakes 梅花红豆酥皮月饼
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- 160 g all-purpose flour, sifted
- 25 g icing sugar, sifted
- 50 g margarine
- 75 g water
- 110 g all-purpose flour
- 70 g shortening
- 300 g red bean paste
- 1 egg yolk, lightly beaten
- 2 tbsp Black Sesame Seeds
- Divide red bean paste filling into 15g portions and roll into 20 round balls. Set aside.
- To make WATER dough: In a mixing bowl, mix in flour, icing sugar and margarine. Then add water.
- Knead into a soft yellow dough. Let the dough rest for 10 minutes.
- To make OIL dough, mix flour and shortening until well combined. Knead into soft white dough.
- Divide WATER dough into 10 portions (30g each). Form into balls. Then, divide OIL dough into 10 portions (18g each). Form into balls.
- Flatten the water dough and wrap in the oil dough. Form into ball. Repeat for the rest of the dough.
- Roll the dough flat with a rolling pin.
- Then roll up Swiss Roll style. Repeat the same for the rest of the dough.
- 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.
- Divide each dough into 2 equal halves by cutting crosswise in the centre of dough.
- Flatten each cut portion of the dough into a round shape.
- Wrap up with red bean paste filling (15g). Pinch the dough securely to seal the seam.
- Form into ball and flatten it.
- Cut 5 “petals” on the dough with scissors.
- Then make a crease on each petal with a plastic knife. Repeat the same for the rest of the dough.
- Make a depression in the centre of the cut dough.
- Brush the top with beaten egg yolk.
- Sprinkle some sesame seeds in the depression.
- Arrange the plum blossom on a baking tray.
- Bake in preheated oven at 190 degree C (375 degree F) for 20 minutes or until golden brown.
- After baked, remove baking tray from oven to cool on wire rack for 5 minutes.
- Then remove the baked plum blossom from the baking tray to cool completely on wire rack.
- The golden brown mooncakes are now ready to be packed in airtight containers.