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Mid-Autumn Moon Cake (酥皮月饼)



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Ingredients (for making about nine moon cakes):

1. 500g Shortcrust pastry*

2. 300g Chestnut puree*

3. One egg yolk

4. Some sesame seeds

Procedure:

1. Separate shortcrust pastry into nine equal size blocks, and flatten each pastry block with rolling pin (see pictures)

2. Add chestnut puree in the pastry, and wrap up.

3. Flatten the pastry balls into rounds with thumb and fingers.

4. Brush egg yolk on the top. And sprinkle some sesame seeds*.

5. Preheat oven to 220C. Bake them for 10-15 minutes until the egg yolk turns brown.

*Additional notes:

1. Both puff pastry and shortcrust pastry are suitable for making moon cakes. But I prefer shortcrust one as it is less oily. In Uk, the pastry are usually displayed near cheese in the supermaket.

2. Becky used chestnut puree in her recipe. However, I used red bean paste and pork mince as stuffing to make sweet and salty moon cakes separately. Both of them worked.

3.The sesame seeds need to be soaked in the water for a few minutes beforehand.

Recipe in Chinese version

Recipe is adapted from Becky's Blog with a contribution from its readers. Pictures at the courtesy of Becky.

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Published Date: Mon, 27 Mar 2006 20:14:26 GMT