(For all ingredients, please use organic versions if available)Pastry Shell:
140 grams all-purpose flour
50 grams coconut oil
15 grams powdered sugar
60 milliliters ice cold water Pastry Paste:
130 grams cake flour
50 grams coconut oilFilling:
400 grams mung bean paste
80 grams vegan protein shreds
100 milliliters oil
50 grams diced mushroom
50 grams vegan ham
150 grams crispy dried turnip
- Take the flour, the powdered sugar, coconut oil, and ice water.
- Mix them well to make a dough.
- Put the dough on the table and knead it like kneading noodle dough with the center of your palms.
- Knead the dough until it is smooth. It will take about 3 minutes.
- Put the dough in the bag and chill it in the fridge for 30 minutes.
- After 30 minutes, take the dough out of the fridge, knead it again and divide it into 8 equal portions.
- Heat up the pan, pour in the coconut oil. When the oil is hot, turn off the fire, add in the cake flour and fry it until cooked.
- Put the flour on the plate. After being heated, the flour forms some small balls.
- Smooth them out with the rolling pin.
- Knead it into dough, divide it into 8 equal portions. Each portion is about 15 grams.
- Put the portions on a plate for later use.
When everything is ready:
- Add some oil into the pan and heat it. Heat it until there is smoke.
- Fry the mushrooms until they are golden to bring out the aroma.
- Add in the diced vegan ham and fry it to bring out its aroma.
- Add in the diced dried turnips and fry them to bring out its aroma.
- Add in a little bit of Chinese Toon to enhance the aroma.
- Add in a bit of pepper powder, a bit of sugar, a bit of salt, and some soy sauce.
- Mix it well.
- Turn of the heat and put the filling in a container and let it cool for later use.
- This salty filling is ready.
- To make the sweet mung bean paste, just soak peeled mung beans for 6 to 8 hours.
- Steam them and add sugar and oil, until it becomes like paste.
- Knead it until it’s really smooth.
- If it is too dry, jus add some water, and knead again.
- The sweet mung bean filling is ready to be used.
- Cover it with a piece of wet cloth to keep it moist.
- Take 1 portion of pastry paste and wrap it with the pastry shell.
- Tight the opening with your thumb and index finger. Wrap the pastry tightly and then seal the edge of the pastry shell tightly.
- Wrap the pastry paste evenly otherwise it may seep out when we roll the pastry later and it won’t taste good.
- When the pastry paste has been wrapped in the pastry shell, roll it into a long strip. Place the rolling pin in the middle and push upwards, not too hard, and then roll downwards. Then fold it up.
- Let it irregular edge face up and roll it once more. Then it will create many layers and the pastry will be aromatic and tasty after baking.
- Set it aside to let it rise.
- Cover it with a wet gauze cloth to keep it form losing moisture.
- To wrap the filling, start with the first pastry shell that have been prepared.
- Roll it flat from the center to the edges, just like when wrapping filling into a bun.
- Fill in the mung bean paste.
- Tighten it with the thumb and index finger.
- Add the filling that have been fried earlier. This is for salty pastry cake.
- Add some vegan protein shreds and then seal it tighly.
- Place the sealed side facing down and put it on the baking tray.
- Do it for the rest of the pastry shell.
- Preheat the oven for 10 minutes to 180 degrees Celsius.
- Put a red dot on the moon cakes for symbol of good luck.
- Bake them in the oven for 30 minutes.
- The moon cake is ready.