Love in the Kitchen : Chao Zhou Mooncake 潮州月饼（千层月饼）

Recently, it's mooncake making mood. I've done 2 types of mooncake this year - Chao Zhou Mooncake and Shanghai Mooncake. I wonder why people name these mooncakes based on places. Haha -

Chao Zhou Mooncake

潮州月饼（千层月饼）

Recipe referred from Samantha Needs Vacation

Serving: 20 mini mooncakes

Filing

Any flavour mooncake filing - 360g (divided into 20 portions)

(A) Oily Skin *the white dough*

Ingredients:

85g high Protein flour

60g low protein flour

15g icing sugar

60g water

60g butter/shortening

Steps:

Mix all the ingredients and set aside to rest for 30 minutes. Avoid contact with wind. Cover with plastic wrap and place at a dry area.
Divide into 10 portions.

(B) Puff Pastry Dough *the colour dough*

Ingredients:

180g low protein flour

90g butter/shortening

1 teaspoon of cocoa powder (sieved) / appropriate amount essence or colouring

Steps:

Mix all the ingredients into a dough. Do not over knead it.
Divide into 10 portions. You may chill it with plastic wrapped if you're not using it immediately.
Wrap B into A with opening facing upwards.
Press down and roll it into thin almond shape layer (long).
Roll it up like Swiss roll with opening facing downwards.
Rest them with plastic wrap covered on top for 20 minutes.
After resting the rolls, have the opening face upwards.
Press down and roll it into thin almond shape layer (long).
Roll it up like Swiss roll with opening facing downwards.
After resting the rolls, cut the roll into half.
With the opening facing upwards, press down softly and flatten the dough from 4 directions.
Wrap the filing into the dough.
Put on greased (or lined with baking paper/mat) baking tray to be baked at preheated oven 160 degree Celsius for 25-30 minutes (until you can clearly see the layers formed)

Chinese Version
芋香莲蓉千层酥SAMANTHA NEEDS VACATION's
(約18個)

餡料: 芋香莲蓉餡360克（姑娘买现成的）

油皮:
高筋麵粉 85克
低筋麵粉 60克
糖粉 15克
水 60克
奶油 60克（我用 Lurpak）

以上材料全部搓揉均匀，鬆弛30分钟後分割成9個。

油酥:
低筋麵粉 180克
奶油 90克（我用 Lurpak）
芋头香精适量

以上材料全部搓揉均勻後，分割成9個。

組合:
1。將油酥包入油皮中，将包好的面团收口朝上，稍微压扁，擀成椭圆形薄片，卷起像瑞士卷般，收口朝下，蓋上保鮮膜後鬆弛20分钟。

2。将休息好的面团，收口朝上，再次擀成长形后，卷起，蓋上保鮮膜後鬆弛20分钟。

（视频参考来自网络分享：http://www.youtube.com/watch?v=aId6cerUvNY）

3。鬆弛完畢後，面团切半，切面朝上，稍微壓扁後，四面桿開，翻面包入內餡收口，放置鋪了烘焙紙或不粘底的烤盤上。

（视频参考来自网络分享：http://www.youtube.com/watch?v=Vanru641Ftw）

4。烤箱預熱160度，全部完成後送進烤箱160度烘烤25分钟或表面““明显呈现有点分离一圈一圈””即可。
（烘烤温度和时间视个人烤箱而定。）

温习提示：
1。製作好的月餅如果要中間白色部份比較少，然後紋路多一點的話，桿的時候要桿長一點。
2。油酥跟油皮要桿均勻，白色部份尽量不要呈现太多。

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本人小分享——
1。我用的是白油。听说最好开酥是猪油，再来就是黄油，白油是最不好。可是，还是可以啦[看我的战利品]。
2。我做食谱的分量的一半。所以，我分了10个，不是9个。我的SIZE比较MINI，可是我比较喜欢。一个人吃的，刚刚好。娇小玲珑，可爱过人。
3。切忌，休面团时，不要吹风。而且，最后一次杆面团的时候，不要太用力，不然你的酥就很难开了。
4。切忌，不要偷懒像我之前那样，懒惰等，SKIP掉休面团的时间。因为，那是会带来失败，开不了酥的。

祝大家烘焙愉快。