Monday, August 24, 2015

Fuzhou 'Dou Yong' Mooncake @ 福州月饼


I know it's still early to start the mooncake but my girl will be leaving for her next semester study soon. So, I want to let her enjoy the homemade mooncakes as many as possible. This is another fantastic batch of Fuzhou mooncake I love. Its actually quite similar to teochew mooncake. They both using the flaky Chinese pastry for the wrapping.  I really enjoy the flaky crust especially homemade ones, its much more thinner compare to the store bought ones. Homemade is always the best, isn't it ?

(Recipe adapted to Frozen wings.)
Ingredients for Pastry Dough :
(A)
120gm  all purpose flour
15gm icing sugar
45gm  butter, melted
70ml  cold water

(B)
110gm  all purpose flour
70gm  shortening

*Homemade Dou yong filling :  500gm 
(divide into 10 portions)

Method :
(1) in one bowl, combine ingredients (A) except water, rub butter & the dry ingredients till well cooperated. Then add in water to form a non-stick soft.dough. Knead to smooth then set aside.
(2) in another bowl, combine ingredients (B) till everything well cooperated then divide into 10 portions.
(3) at the same time, divide dough (A) into 10 portions as well, then wrap ingredient (B) into (A) and sealed to form a ball. And leave aside to rest for 20 minutes
(4) for further rolling method, please refer here, Chinese Pastry, or here.
(5) now, press both end of the pastry dough into center then flatten it by rolling it into round shape.
(6) fill in dou yong and sealed it, place the sealing part by facing down then slightly flatten it with the rolling pin.
(7) transfer filled dough to baking tray line with parchment paper then bake at preheated oven 185'-190'C for about 20 minutes or till nicely brown.

I am actually expecting larger pastry. I should have make 6 portions out of it instead of 10.

However, the result still very pleasing. The crust is absolutely inviting which is flaky & delicious. Its been a long long time eversince the last batch of Chinese pastry I made.

Can you imagine how flaky is the crust ! Its a kind of melt in your mouth crust. I want more.....

8 comments:

Angie Schneider said...

wow how flaky and gorgeous! And I love that bean filling too.

A Baker's Endeavours said...

Hi Kristy. How long can the dou yong filling be kept? Can the dou yong be kept a long time like a the lotus paste?

Gloria Baker said...

Hi Kristy! How are you doing?
These look flaky and soo delicious!!

My Little Space said...

Hi Baker's Endevours,

First of all, thanks for stopping by my humble little space. Now, to your question, it can at least last for 2-3 days without refrigerated after baking with the pastry crust. It won't be a problem if you're keeping it refrigerated the whole time. It can actually last quite some time. For store bought dou yong can actually last for a very long time even without refrigerated. As for homemade dou yong no preservative was added in.

Blessings, Kristy

Rebecca Subbiah said...

your such a sweet mum would love to try this

Babbyboomer said...

sorry for being ignorant on baking stuff. could you kindly let me know on "wrap ingredient (B) into (A)" meaning that the bottom layer should be dough(B) and the the top layer should be dough (A)and the wrap dough (B) around dough (A).

thank you.

My Little Space said...

Hi Babbyboomer,
Its OK ! The outer layer should be dough (A)and what you wrap inside always the mixture of shortening & flour (the only 2 ingredients), just like making pastry crust or croissants. You need butter, pastry margarine or shortening to give you layering effect.
Hope this will help. Enjoy & have fun.
Blessings, Kristy

Babbyboomer said...

Hi Kristy ,

Thank you so much for your prompt response. Much appreciated.

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