Fuzhou Dou Yong Mochi Mooncake 福州豆蓉麻糬月饼


I just love Fuzhou pastry. Love the layering crust, flaky and melt in your month kind of pastry. And the best thing is NO egg glazing needed on this. This round I am working on the mochi filling. Please check out my last batch of Fuzhou pastry mooncke here.  I flattened it a bit more compare to the previous one, which caused the pastry looks absolutely stunning and extremely thin. Though the previous pastry looks thicker, it is as flaky and yummy. Please read on for more.

This Fuzhou pastry is actually more easier to handle compare to other recipe. There's nothing to fear of ! So, may the little project begin.

Ingredients for mochi dough :
80gm   glutinous rice flour
20gm  wheat starch
2-1/2 TB  sugar
1/2 tspn  banana essence
150ml   water
2 TB  corn oil

Method :
(1) beat everything till well cooperated then steam for 18 minutes over preheated steamer,
(2) leave cooled completely then knead dough till smooth by flipping & overlap the dough. Finally, weight 10gm each and wrap it into red bean filling.


Ingredients for Pastry Dough :
(A)
120gm  all purpose flour
15gm icing sugar
45gm  cold butter, chopped
70ml  cold water

(B)
110gm  all purpose flour
70gm  shortening

*Homemade Dou yong filling :  400gm 
(divide into 10 portions 40gm each)

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 Pastryor here.
(5) now, press both end of the pastry dough into center then flatten it by rolling it into round shape.
(6) wrap mochi into dou yong filling then round it.
(7) then wrap dou yong with pastry dough and sealed it, place the sealing part by facing down then slightly flatten it with the rolling pin.
(8) 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.

Yeap, these pastry turns out looking really good.  Nicely brown too !

The moment I've been waiting for ....... slice the pastry into half and take a good look at it. Gosh, not bad at all huh !  The crust is really smooth & delicious, and the filling is so tempting. I took two in one go >o< Yummy !

Comments

  1. They look perfectly perfect! Wish I could taste one :-)

    ReplyDelete
    Replies
    1. Shuling the super chef & baker, you can make some too ! >o<

      Delete
  2. Thanks for your recipe sharing. Very tempting....
    How long is the storage time at room temperature for this type of mooncake ?

    ReplyDelete
    Replies
    1. Hi Carol, welcome to my humble little space. This kind of pastry can be kept at least 5 days. Mine all gone within then. So, still yet experienced the max storage time. >o<
      Thanks for dropping by. Happy baking !
      Blessings, Kristy

      Delete

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