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Su Shi White Moon Cakes
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Chef :
cookpad.japanSu Shi White Moon Cakes
These white moon cakes are eaten during the Moon Gazing Festival in China. Cantonese style is the most common, but this is a variation. They are usually called "moon cake pastries." The dough has a floury coating. These are usually made with pork and lard but today I made them with anko and vegetable oil, making them a bit healthier!
Ingredient
Food ration :
20 servings
150 grams
For the dough: Cake Flour
50 grams
・Bread flour
20 grams
・White sugar
90 ml
・Water
50 ml
・Vegetable oil
180 grams
For the filling: Cake Flour
90 ml
*Vegetable oil
600 grams
Tsubu-an
Cooking instructions
* Step 1
Mix the ・ ingredients together to make the dough for the outside. Do the same with the ＊ ingredients to make the filling. Cover with plastic wrap and let sit for 30 minutes in the fridge.
* Step 2
Divide both the dough and the filling into 20 equal portions, cover them with plastic wrap and rest at room temperature for 10 minutes.
* Step 3
Divide the anko into 20 portions.
* Step 4
Roll out the exterior dough with a rolling pin, and then place the filling on top.
* Step 5
Wrap the dough around it.
* Step 6
Roll it out lengthwise with a rolling pin.
* Step 7
Roll it up.
* Step 8
Do this for each cake, then cover with plastic wrap and let them sit at room temperature for 15 minutes.
* Step 9
Repeat Steps 6 & 7. Leave the seams facing up.
* Step 10
Roll them up.
* Step 11
Let them rest again at room temperature for 10 minutes.
* Step 12
With the seams facing upwards, bring the ends together.
* Step 13
Gently press the dough with both hands into a circle. Doing this by hand instead of using a rolling pin makes them less likely to break apart after they are finished baking.
* Step 14
Place the anko on top.
* Step 15
Place them with the seams facing down, then decorate with red food coloring. Bake at 180℃ for 15 minutes. Take them out and flip them over and bake for another 4 minutes
* Step 16
This is my recipe for Bing Pi Yue Bing (mochi)
* Step 17
Matcha Sū Shì Yuèbǐng.
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