With the Mid-Autumn Festival around the corner, many may be tiring of the overly sweet mooncakes they receive as a gift. However, there are also savory mooncakes. Locals often wait in long lines to get a bite of piping hot pork-stuffed mooncakes. But there’s no need to waste hours queuing when you can make these delicious and traditional Su-style mooncakes at home. Here Yoyo He invites Noah Liu who loves baking and earned a pastry chef certification in 2012 to show us how.
• Steps 1. Prepare the pork stuffing. Finely chop the pork, preserved pickle and ginger together. Then add in seasonings and blend the mixture together until completely pureed. Set the stuffing aside.
2.Next, sift 400g flour and 40g powdered sugar together, and then cut 120g lard into the flour until well mixed. Then add 140g water and knead the dough until smooth. Wrap dough with membrane and wait 30 minutes.
3. Make the lard cake by blending 270g all purpose flour and 134g lard together until well mixed. Set it aside.
4. Divide both the lard dough and lard cake into 30 equal portions by rolling each into a long cylinder of about half an inch diameter and cutting into 30 equal pieces.
5. Use cling wrap to cover all 30 lard dough with its lard cakes and put a damp towel on top. Set aside and wait 20 minutes.
6. Flatten one portion of the lard dough and roll it out with a rolling pin into a circle three inches in diameter. Roll one portion of the lard cake into a ball and put it in the center of the lard dough. Use the part of your hand between the thumb and the index finger to close up the wrapped ball tightly. Repeat the process for each portion.
7. Use a rolling pin to roll the dough into an oval shape, around 8mm thick.
8. Start from one end of the long side of the oval and roll the dough into a cigar shape.
9. Then use the rolling pin to flatten the cigar shaped dough at both ends into a flat ribbon. Once again roll the ribbon into a short cylinder.
10. Press the cylinder in the middle to flatten it and roll the dough into a round of about 1/8 inch thick.
11. Divide the filling into equal portions. Put one portion of the filling (around 20g) into the round dough. Wrap the filling completely and pinch edges to seal.
12. Turn the mooncake and put the seam side down onto a greased baking sheet. Repeat the wrapping process for each portion of the dough and filling. Use a pastry brush to apply the egg wash to each mooncake. Sprinkle sesame seeds on top.
13. Preheat oven. Bake mooncakes at 200 degrees for around 30 minutes.
Ready to make you own homemade pork mooncake and need more Liu’s guidance? Click HERE for more details about where to get the ingredients and more professional suggestions from him!