flaky black sesame custard moon cakei guess these will be my final batch of mooncakes for this year… i started off with the traditional mooncakes, followed by the snowskin, and am closing the mid autumn bake with a swirly mooncake.. now this i like… and it taste the best when freshly baked from oven

Original dough recipe from Carol

Ingredients (makes 12)

Oil dough
200g all purpose flour
15g icing sugar
70g ghee or clarified butter
105g ice water

Oil pastry
160g cake flour
80g ghee or clarified butter
*add a couple of drops of any essence or flavouring as desired

filling (recipe and directions can be found here)
*i added a tbsp of black sesame with the sifted flour

Directions (step by step tutorial also available on Carol’s blog)

– prepare oil dough by mixing sugar with butter. sift flour into mixture and roughly knead the dough
– add in cold water and knead for 5-6 minutes until dough becomes soft and pilable. wrap bowl with cling wrap and allow dough to rest for 40 mins
– prepare oil pastry by rubbing butter into flour and mix well. add in essence/flavouring/colour as desired
– divide filling into 45g per portion, and oil dough and oil pastry into 6 equal portions (about 65g per oil dough and 40g per oil pastry)
– wrap oil pastry into oil dough and seal
– proceed to roll dough out into a long rectangular shape, and roll it up like swiss roll. allow to rest for 10 mins
– repeat the above process one more time, and cover dough with damp cloth. rest dough for 20 mins
– cut dough into half and ensure the cut side is facing down
– flatten dough and roll out into a flat disc. Wrap filling into dough and seal seams, seam side facing down
– bake in preheated oven of 170 degrees C for 25 mins or until the swirls becomes obvious

Personal notes:

flaky black sesame custard moon cake– i used a combination of lard and shortening. i used them direct from the fridge and found the dough easier to handle

flaky black sesame custard moon cakehere’s wishing everyone a very happy mid-autum festival (ɔˆ ³(ˆ⌣ˆc)

Pollution index: sunny Singapore

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(18) Comments

  • whisksandchopsticks (September 19, 2013)

    Looks beautiful, but I bet it\’s complicated to make. One day, I would like to try making these. 🙂

    • Victoria Bakes (September 19, 2013)

      Hiya… It\’s not complicated. After a while u get the hang of it…. It taste yum and worth the effort 🙂

  • Joceline (September 19, 2013)

    Well done. 太厉害了! 中秋节快乐。 :)

    • Victoria Bakes (September 20, 2013)

      Tks Joceline… And hope u hv a wonderful festival as well

  • Ann@Anncoo Journal (September 19, 2013)

    中秋节快乐~
    Your mooncake look so pretty!

  • Sonia aka Nasi Lemak Lover (September 20, 2013)

    Happy Belated Mid-Autumn ! This year I did not make flaky mooncake, can pass one to me?

    • Victoria Bakes (September 20, 2013)

      Hope u had a good festival yourself Sonia… I will gladly give u more kakakkaa 🙂

  • Angie Ng (September 21, 2013)

    哇!你很厉害吔~有这么多好料下次我一定常来偷师,嘻嘻嘻!

  • Alice (September 21, 2013)

    I still have no courage to bake this flaky mooncake, even though I love it
    you did such a great job!

  • Angie@Angie\'s Recipes (September 22, 2013)

    They look so flaky and beautiful!

  • May Law (September 23, 2013)

    今年我没做这个月饼, 明年一定要做!

  • Berry sweet baker (September 16, 2015)

    Hi Victoria,

    You mentioned you use a combination of lard and shortening. Should I add into oil dough or oil pastry? Is there any difference to the texture? Is the skin suppose to turn out crispier? And will the skin soften after a day if we use all lard? Thanks!

    • Victoria Bakes (September 17, 2015)

      Hi,this was a bake 2 years ago but if my memory didnt fail me, the combination of lard and shortening is in both oil dough and oil pastry. The result will be flakier than one made from butter. I dont remember it being soft next day but we do give it a slight toast if not eating it fresh

      Hope this helps

  • Ken (August 7, 2017)

    Link to the filing recipe is broken 😞

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