Hydrangea Egg Yolk Flaky Mooncake 绣球蛋黄酥

A flaky mooncake that look like Hydrangea flower, the first mooncake that i made for this year, buttery, flaky and less sweet, so good!

Lets see how to shape this mooncake !

When you do the cutting, make sure you finished 1/4 segment 16 cuts, then only cut another segment

Wow, total 64 cuts !

I used homemade red bean paste, so it is less sweet, no burden to enjoy more!

Hydrangea Egg Yolk Mooncake 绣球蛋黄酥

*makes 6

For the water dough

63g plain flour

25g unsalted butter

8g caster sugar

25g water

For the oil dough

62g cake flour

35g unsalted butter

For the filling

120g red bean paste ( I use homemade)

3 salted egg yolks, brush with rice wine, steam for 10mins, halved

Egg wash- 1 egg yolk+1/2tbsp milk

Method

1. For water dough, mix plain flour, butter and sugar in a mixing bowl, rub till crumbs, add in water then combine well, do not over mix. Cover with cling film, rest for 20mins. Divide into 6 equal portions, shape to ball.
2. For oil dough, rub cake flour with butter, slowly combine till soft dough. Cover with cling film, rest for 20mins. Divide into 6 equal portions, shape to ball.
3. For the filling, divide red bean paste into 6 portions (20g each), then wrap red bean paste with half salted egg and shape to ball.
4. Flatten water dough and wrap oil dough inside. Roll out into long oval shape and roll up like swiss roll. Repeat the same for the rest, keep aside to rest for 10mins.
5. Take a swiss roll dough, place seam side up, roll into long oval shape and roll up like swiss roll. Repeat the same for the rest, keep aside to rest for 10mins.
6. Take a swiss roll dough, place your thumb at the middle, then bring both ends to the centre, lightly shape into ball. Repeat the same for the rest.
7. Place a piece of cling film on the chopping board or worktop, roll dough ball into a round disc (around 11-12cm diameter, this diameter is important as it should be able to cover the whole red bean ball ), make 4 cuts but remain about 3cm at the centre, then continue to cut, each ¼ segment should have 16 cuts, total 64 cuts.
8. Slowly hold the cling film together with cut round disc, place a red bean ball at the centre, then wrap and seal the red bean ball, remain some strips to let it look like hydrangea flower. Please make sure secure it tightly to avoid it break while baking. Place on lined baking tray.
9. Apply egg wash at the top, bake in pre-heated oven at 170C for 30mins.
10. Cool well before cutting and storing.

First seen at May blogspot, adapted from original recipe by 小小米桶, with minor changes to the oil dough