Recipe:
Filling:
I'm using store bought filling added melon seed to it. You can use any type of mooncake filling and even add in salted egg yolk.
Method: Shape the filling into 30 pieces 30gm ball, cling wrap it and set aside.
Water dough:
300gm plain flour
30gm powdered sugar
105gm ghee (minyak sapi)
142gm water
Method: Mix everything and lightly knead into a dough. Doesn't need to knead very long. As long as everything comes together. Add more flour if needed to. Cling wrap and keep inside fridge.
Oil dough:
320gm cake flour
120gm ghee
Gel paste colour
If you're making 4 colours, then take 320gm cake flour divide 4, 120gm ghee divide 4.
If you're making 6 then divide by 6 and so on..
Method: I'm making 4 colours so I divide cake flour and ghee into 4 portion.
Mix 80gm cake flour with 30gm ghee, add in few drops of gel paste colour. Mix everything and knead into a dough. Cling wrap and keep in the fridge.
Repeat the same for all colours and do remember to clean the bowl and work station after each colour so that the colour won't mix into new colour.
Assembling:
1. Roll out coloured oil dough into a log, then cut it into 15pcs. Repeat for all 4 colours then set aside.
2. Divide water dough into 10 portions. Make it into a ball.
3. Flatten water dough into palm size then add in 4 colours of oil dough in the center then wrap it up (just like wrapping filling) into a ball. At the end will have 10 balls. Cling wrap it and keep in the fridge for 10-15mins.
4. Shape the ball into rectangular and roll it out into a long rectangle as thin as possible. Carefully not to tear it.
5. Roll it into a log from an angle. You will get different colours everytime depending on which sides of colour u start rolling.
6. Flatten the long log with your palm.. then roll it out as thinly as possible. Carefully not to tear it. It is going to be looooonnnngggggg... my 3 feet working top not enough ^^.
7. Start from 1 end, roll it gently and tightly into a small log. Start rolling from side of colours that you wanted it to be the center. (Example: left side: orange right side: green. If you want orange to be the center of the spiral then start rolling from orange side).
8. Cut the small log using a very very sharp knife into 3pcs. Do not pull or slide out the knife as it will smear the pretty colours that you just mix. Take the knife up instead.
9. Choose the sides with the prettiest spiral, flatten it with your palm then flip it over. Roll it out slightly not bigger than the size of your palm. Then flip it back again and cover the filling with it. Repeat for all the dough and you'll end up with 30 beautiful unicorn spiral coloured ball.
10. Bake at preheated 170c oven for 30mins. Adjust accordingly to your oven. Let it cool completely before storing.
QNA:
Why ghee and what can be substitute?
The original recipe uses 無水奶油 Anhydrous Milkfat and i can't find it in any local baking store. After some survey, the homemade way of making anhydrous milkfat is like ghee so i uses ghee. It gives a very flaky and slight crispy layer of pastry.
Can be substitute with any softened unsalted butter or shortening.
How long can I keep the mooncake?
The filling can be kept for almost a year but the pastry i'm not very sure.. for now i'll keep 1 and see how long it takes till it's moldy.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10214550807303334&set=pcb.1905571276370465&type=3
Credit: Vanessa Lau
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2017/08/complete-recipe-unicorn-rainbow-spiral.html
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