Spiral Mooncake ~ 2011

After two failed attempts at making this spiral mooncake I was hopeful when I saw this post on Jeannie's blog.  Her post led me to Annie's post @ House of Annie and I was determined to give it one last try.  I was indeed delighted that I finally made it.  However, I tweaked it a bit as I used shortening instead of butter.  The pastry was crispy and stayed fresh for another 2 days, kept in an air-tight container.  A big thank you to both of you!



These cute little crispy spiral mooncakes are indeed delicious and certainly will pair well with a nice cup of hot Chinese tea.

Recipe for Spiral Mooncake

(adapted from  Baking Dairy and House of Annie)

Ingredients    (Water dough 'A')

• 200 gm all purpose flour
• 28 gm icing sugar
• pinch of salt
• 80 gm shortening  (original is butter)
• 80 ml water

Oil dough 'B'

• 180 gm all purpose flour
• pinch of salt
• 90 ml vegetable/canola oil
• 1/2  tsp pandan paste       (I omitted this)
• a few drops of colouring of your choice

Filling

• 400 gm lotus paste
• 20 gm melon seeds (kwa chi)

Method for 'A'

1. Sieve the flour and icing sugar in a mixing bowl, add in the salt, mix well.
2. Cut in the shortening.
3. Add in the water sparingly.
4. Mix into a soft dough till it doesn't stick to the hands.
5. Cover with a damp cloth and rest for 20 mins.
6. No need to knead the dough.  Divide into 10 portions, about 35 gm. each
7. Lightly roll into a ball.

Method for 'B'

1. Sieve the flour, mix in the salt.
2. Add in the oil sparingly, add in colouring.
3. Mix into a soft but not sticky dough.
4. Do not knead or overmix.
5. Cover with a damp cloth and rest for 20 mins.
6. Divide into 10 portions, about 25 gm each.
7. Lightly roll into a ball.

Method for Filling

1. Mix the paste with the melon seeds.
2. Weigh out 20 gm each and roll into a ball.

To assemble the pastry

1. Take a portion of Dough 'A', roll into a ball and flatten.
2. Put in a portion of Dough 'B' and wrap it up.
3. Roll out into a rectangle and roll up like a swiss roll.
4. Turn the roll 90 deg with end facing up and roll into a long strip.
5. Cut into 2 portions.
6. With cut side down, flatten the piece of dough and put in a ball of filling.
7. Wrap it up and place pinched side down on a paper lined baking tray.
8. Bake in a preheated oven @ 180 deg C for about 25 mins.
9. Remove from oven, let stand in the tray for 5 mins., then remove and let cool completely on a wire rack.
10. Once completely cooled, store in air-tight containers.
11. Makes 20 spiral mooncakes.

You can visit the following blogs for 

Thousand layer yam pastry @  My Little Space

Flaky Swirl Mooncake @ Anncoo Journal

Flaky pastry mooncake @  Happy Home Baking

I'm submitting this post to 

Aspiring Bakers #11 :  Mid-Autumn Treats (September 2011)

hosted by  Happy Home Baking

Do check it out  'Here'