Flaky pastry mooncake, also known as “flipping hair mooncake,” is a traditional delicacy deeply beloved by people, especially favored by the elderly during the Mid-Autumn Festival. When giving as gifts to family and friends, it is more popular than traditional mooncakes. The filling of this mooncake is soft, the crust is crispy, with a golden ring stamped on the surface, and a milky white color on the side. The diverse filling ingredients give the flaky pastry mooncake a unique flavor and authentic taste. Each 500 grams contain approximately 5 pieces, making it suitable as a festival gift. Ingredients for making flaky pastry mooncakes include: – Pastry: 475 grams of flour, 100 grams of peanut oil or lard, and 250 grams of warm water at 30 to 50 degrees Celsius. – Flaky Paste: The same amount of flour, 475 grams, paired with 250 grams of peanut oil or lard. – The filling is more diverse, including cooked flour (325 grams), fine sugar (375 grams), peanut oil (125 grams), sesame oil (50 grams), cooked peanuts (100 grams), toasted sesame seeds (50 grams), candied fruits (75 grams), red and green shredded fruits (50 grams), osmanthus (25 grams), and a suitable amount of water. The production process consists of several key steps: 1. Kneading the pastry: mix oil with some warm water, gradually add flour to make a moderately soft dough, divide into small portions after fermenting. 2. Preparing the flaky paste: mix flour with oil, rub into a flaky paste, cut into pieces and set aside. 3. Filling preparation: mix sugar with cooked flour, add various ingredients and oils, mix into small pieces of filling. 4. Shaping: wrap the pastry around the flaky paste, encase the filling after layering, shape into uneven-sized round cakes with marking on top, ready for baking. 5. Baking: maintain the oven temperature at around 220°C with slightly stronger bottom heat, timely flip the mooncakes until both sides turn golden yellow and reddish-brown, reaching the desired hardness standard, then remove and let cool. It is essential to note during production: – Ensure stable baking temperature to avoid undercooking or filling leakage. – Seal the mooncakes tightly to prevent cracks. – The proportion and texture of the pastry, flaky paste, and filling should be balanced to ensure product quality. By following the above steps and key points, you can create delicious flaky pastry mooncakes.
