\n<\/div>\n

\n $\"Moon$ <\/a><\/div>\n

\nI had a lot of fun making these traditional Su-style mooncakes that are served in China for the Mid-Autumn Festival. They are different from the other mooncakes, because unlike the others, they are not molded (we will see later those made in these small molds, with a different dough and other fillings!). It is a puff pastry (Chinese) in which we put different fillings. Here I present you the ones with lotus seed paste, with egg cream and finally with…pork! Because moon cakes are also eaten salted during the mid-autumn festival! It can be a dessert or a savory dish. I also present you three different results…!<\/div>\n

\n<\/div>\n

<\/a>Recipe for Suzhou style moon cakes:<\/p>\n

For the Chinese puff pastry:<\/span><\/b>
\n-200g of flour<\/span><\/b>
\n-90g of lard (yes, pork fat!!)<\/span><\/b>
\n-45g of hot water<\/span><\/b>
\n
\n<\/span><\/b>
\n<\/span><\/b>Meat stuffing<\/span><\/b>
\n-1\/2 teaspoon sugar<\/span><\/b>
\n-1 teaspoon of Chinese wine for cooking<\/span><\/b>
\n-1 teaspoon cornstarch<\/span><\/b>
\n-1 teaspoon of clear soy sauce<\/span><\/b>
\n-1 teaspoon finely chopped ginger<\/span><\/b>
\n-2 teaspoons chopped Chinese chives<\/span><\/b>
\n-100g of minced pork loin<\/span><\/b>
\n
\n<\/span><\/b>
\n<\/span><\/b>Lotus seed paste(click here<\/a> to find it!!) <\/span><\/b>
\n
\n<\/span><\/b>
\n<\/span><\/b>Egg cream(click here<\/a> for the recipe!!)<\/span><\/b><\/p>\n

<\/p>\n

\nStart by preparing the Chinese puff pastry. It’s the same principle as our inverted puff pastry, except for a few things! Except that instead of butter, it’s lard. I respect that because it is the tradition there. <\/i><\/div>\n
\nPut 80g of flour (of the 200g) and 45g of lard (of the 90) on a work surface or in a blender. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nStart mixing. It is very simple and fast because the dough is rich in fat (33%). <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nRoll the dough into a ball and place under cling film in a cool place. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nDampening: put the 120g of flour. Make a hole and put the remaining 45g of lard. Pour hot water in the center. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nStart mixing in the middle, the lard will melt. Mix well. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nWork the dough without excess. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nSet aside and let stand in a cool place for 30 minutes. <\/i><\/div>\n
\nAfter this time, lightly flour the work surface. <\/i><\/div>\n
\nPlace the tempera on the floured surface. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nStart by rolling out with a small rolling pin (I use the one for dim-sum!), spreading the dough to the sides and leaving a slight bump in the center. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPlace the first ball of dough (33% fat!!) in the center of the tempera. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nClose the four corners of the distemper on the ball. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nStart rolling out the dough on a floured surface. This time it should be rolled out like a more traditional puff pastry. However, it’s easier to do because there’s no butter to get out! Spread on a length 3 times longer than the width. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nFold in three and turn 90\u00b0. A first round is done!<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nSpread again and do the same 4 more times for a total of 5 rounds. <\/i><\/div>\n
\nRoll out the dough one last time, this time in a fairly thin layer on all sides. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nRoll into a tight ball. Make a reservation. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPrepare the meat filling for the salted moon cakes. Put salt, sugar, meat, ginger, cornstarch, soy sauce…<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Moon$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\nMix and add the rest. <\/i><\/div>\n
<\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nIn China, it is better to “break” the dough into pieces than to cut it. This is a traditional way of doing things. I don’t think it affects the final result much, but it’s worth mentioning, because after all I always want to be as close as possible to what is being done. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nCut this dough by holding the dough roll with one hand, and tearing the dough with the other hand in a short movement to the side. Make 8 small piles of dough. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nFlatten once with the palm of the hand, then with the roller. It looks like a shortcrust pastry, but the pastry will be flaky! <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nGarnish with the stuffing of your choice. <\/i><\/div>\n
\nHere the meat…<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThe lotus seed paste… For the lotus seed paste and the egg cream, you have to roll them into a ball… <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Moon$ <\/i><\/a><\/div>\n\n
\n<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\nClose the whole in the same way as for the “xiao long bao”<\/a> or the juicy pork buns<\/a>… <\/i><\/div>\n
Close a corner on the side, then fold the dough all around… <\/i>
\n
\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nPlace the closed ball upside down on small pre-cut squares of parchment paper. <\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nYou can draw with a brush and egg yolk… I can’t write in Chinese!!! <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n

\n<\/i><\/p>\n
\nWe can also let ourselves go to more fantasy (only for those with lotus seeds or egg cream!!!).<\/i><\/div>\n\nFor example by rolling out the dough very lightly…<\/i><\/div>\n
\n
\n<\/i><\/div>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nThen pressing a cap in the center just to mark a marker… Then by cutting “slices” in the dough from this mark. First in 4, then in 4 again. This gives us 16 slices. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nYou just have to place these “petals” on the side and you get a more original (and still traditional!!) moon cake.<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nOne last example. After closing the dough, roll between your hands to form a ball. With a serrated pair of pliers (from Mora), cut the surface of the ball for a very original effect…<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nHeat the oven to 200\u00b0C and place the baking sheet with the moon cakes on their pieces of paper. <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\nBake for 20-25 minutes, keeping an eye on the cooking time (always adapt to your own oven!!).<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/a><\/i><\/div>\n
\n<\/div>\n
\nThe pastry is flaky and filled with the choice we made… <\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/a><\/i><\/div>\n
\n<\/div>\n
\nAll three choices are delicious and taste different when folded or balled…<\/i><\/div>\n

\n<\/i><\/p>\n
\n $\"Moon$ <\/i><\/a><\/div>\n
\n
\n<\/i><\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
I had a lot of fun making these traditional Su-style mooncakes that are served in China for the Mid-Autumn Festival. They are different from the other mooncakes, because unlike the…<\/p>\n","protected":false},"author":1,"featured_media":31126,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281],"class_list":["post-285814","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/285814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=285814"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/285814\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/31126"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=285814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=285814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=285814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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