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Fuzhou Dou Yong Mochi Mooncake 福州豆蓉麻糬月饼



Ingredients for mochi dough :
80gm   glutinous rice flour
20gm  wheat starch
2-1/2 TB  sugar
1/2 tspn  banana essence
150ml   water
2 TB  corn oil

Method :
(1) beat everything till well cooperated then steam for 18 minutes over preheated steamer,
(2) leave cooled completely then knead dough till smooth by flipping & overlap the dough. Finally, weight 10gm each and wrap it into red bean filling.


Ingredients for Pastry Dough :
(A)
120gm  all purpose flour
15gm icing sugar
45gm  cold butter, chopped
70ml  cold water

(B)
110gm  all purpose flour
70gm  shortening

*Homemade Dou yong filling :  400gm 
(divide into 10 portions 40gm each)

Method :
(1) in one bowl, combine ingredients (A) except water, rub butter & the dry ingredients till well cooperated. Then add in water to form a non-stick soft.dough. Knead to smooth then set aside.
(2) in another bowl, combine ingredients (B) till everything well cooperated then divide into 10 portions.
(3) at the same time, divide dough (A) into 10 portions as well, then wrap ingredient (B) into (A) and sealed to form a ball. And leave aside to rest for 20 minutes
(4) for further rolling method, please refer here, Chinese Pastry, or here.
(5) now, press both end of the pastry dough into center then flatten it by rolling it into round shape.
(6) wrap mochi into dou yong filling then round it.
(7) then wrap dou yong with pastry dough and sealed it, place the sealing part by facing down then slightly flatten it with the rolling pin.
(8) transfer filled dough to baking tray line with parchment paper then bake at preheated oven 185'-190'C for about 20 minutes or till nicely brown.

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