Savory Pastry Mooncakes
Ingredients: Melted Butter, All-Purpose Flour, Hot Water, Melted Butter, Honey · 120 min cook time · 350kcal · ₩6,150
Ingredients
50g Melted Butter, 80g All-Purpose Flour, 75g Hot Water, 40g Melted Butter, 2tsp Honey, 150g All-Purpose Flour, 200g Ground Pork, 0.25tsp Salt, 1.5tsp Soy Sauce, 1tsp Dark Soy Sauce, 1tsp Oyster Sauce, 2tsp Sugar, 2tsp Cornstarch, 1.5tbsp Minced Garlic, 1.5tbsp Minced Ginger, 1tbsp Chinese Cooking Wine, 0.25cup Diced Scallion, 1drop Red Food Coloring
Instructions
1. Melt 50g of butter in the microwave until completely melted. Pour the hot melted butter into 80g of all-purpose flour. Stir with a spatula until combined. Knead the dough for a few minutes until it becomes soft and spreadable. Round it into a ball, cover, and let it rest for 30 minutes.
2. Combine 75g of hot water, 40g of melted butter, and 2 tsp of honey. Microwave on full power for 1-1.5 minutes until steaming or bubbling. Pour the mixture into 150g of all-purpose flour and stir to incorporate. Knead the dough by hand for 5 minutes until smooth. Wrap with plastic film and let it rest for 30 minutes.
3. Cut 200g of pork into bite-sized pieces and use a food processor to chop it finely. Season with 1/4 tsp of salt, 1.5 tsp of soy sauce, 1 tsp of dark soy sauce, 1 tsp of oyster sauce, 2 tsp of sugar, 2 tsp of cornstarch, 1.5 tbsp of minced garlic, 1.5 tbsp of minced ginger, 1 tbsp of Chinese cooking wine, and 1/4 cup of diced scallions. Mix the filling in one direction for a few minutes until well combined. Cover and chill it in the fridge to firm up a bit.
4. Divide the water dough (the larger one) in half, each weighing about 130g. Take one half, round it into a ball, flatten it with your hand, and roll it into a 5-inch disk. Lift it up and use the rolling pin to roll the edge thinner all the way around. Place the butter dough (the smaller one) onto the wrapper and wrap it like a steamed bun, sealing it completely. Cover with plastic film and let it rest on the side. Repeat the process with the other half of the water dough and butter dough.
5. Sprinkle some flour to prevent sticking. Flatten the center of the wrapped dough to redistribute the butter dough. Roll it into a 12x6 inch rectangle. Fold it into a third, stretching the corners to make them fit perfectly. Cover it with plastic wrap and set aside. Repeat the process with the other wrapped dough.
6. Take the first folded dough, sprinkle flour, and roll it into a 12x6 inch rectangle again. Lightly wet your hand and dab some moisture on the surface. Flatten the bottom edge to make it thinner. Roll the sheet from the top into a long log, about 12 inches long. Cover and let it rest for another 15 minutes. Repeat the process with the second folded dough.
7. Take the filling out of the fridge and divide it into 10 even pieces, about 25g each. Roll each piece into a ball.
8. Cut each pastry log into 5 even pieces, about 35g per piece. Take a small dough, use your four finger to press the center, bend it in half with the cut surface facing up. Hold it together and flatten it down. Keep rolling until the wrapper becomes 4 inches long in diameter. Lift the sheet and roll the edge thinner. Put a filling in the middle. Lightly wet the edge of the wrapper. Use your four finger and thumb to keep squeezing and pushing the wrapper up. Pinch and close it. Set it aside. Do not flatten it right away. Meanwhile, continue to wrap the rest of the mooncakes.
9. Put some red food coloring in a little bowl. Add a tiny bit of water to dilute it. Place a small paper towel in the bowl to absorb the color. Do a few test stamps first. Flatten the mooncakes without breaking the bottom. Put the stamp on. Preheat your oven to 360°F. Bake the mooncakes for 30-35 minutes.
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