Teochew Style Mooncake

This recipe yields about 13 nos. of Teochew style mooncakes

Ingredients for water pastry:

200 gm. Plain flour
100 gm. shortening
100 ml. water

Ingredients for Oil Pastry:

200 gm. Plain flour
130 gm. shortening

Ingredients for Fillings:

60 gm. Candied mandarin orange - Kat Peng
70 gm. Mui Choy (washed, shredded and pan fried till frangrant)
60 gm. candied melon - chopped
50 gm. sesame seeds (toasted)
1/2 tsp. salt
1/4 tsp. pepper
600 gm. Lotus paste

Method:

(1) Mix water pastry ingredients together and let it rest for 10 mins. then weigh into 30 gms. each
(2) Mix the oil pastry ingredients together and divide into small portions of about 25 gm. each.
(3) Mix all the filling ingredients together and divide into about 70 gm. portions.
(4) Wrap oil pastry in water pastry and then roll flat and roll into a swiss roll. Repeat this process again.
(5) Roll into a round shape and wrap fillings inside. Seal tightly.
(6) Use a chop to mark a red marking on top of mooncake.
(7) Bake in oven at 180C for about 20 - 25 mins.