Teochew Red Bean Spiral Mooncake

Nutrition values are AI-estimated based on ingredients.

• 120 g all-purpose flour (for water dough)
• 25 g sugar
• 1 g salt
• 40 g softened butter (for water dough)
• 50 g water (for water dough)
• 130 g all-purpose flour (for oil dough)
• 80 g softened butter (for oil dough)
• 5 g butterfly pea powder
• 1 g water (for oil dough)
• 500 g red bean paste
• 80 g nuts (pecans)

1. 1Combine 120g all-purpose flour, 25g sugar, and 1g salt in a bowl, mix with a spatula, then add 40g softened butter and 50g water, mix, and knead by hand until smooth and cohesive.
2. 2Shape the water dough into a ball, wrap in plastic film, and set aside.
3. 3In another bowl, combine 130g all-purpose flour and 80g softened butter, mix with a spatula, then add 5g butterfly pea powder and 1g water, continue mixing until the dough turns a uniform bluish-gray, and knead by hand until smooth.
4. 4Shape the oil dough into a ball, wrap in plastic film, and set aside.
5. 5In a saucepan, combine 500g red bean paste with 80g chopped nuts, mix well, and portion the filling into 8 uniform balls.
6. 6Unwrap both water dough and oil dough, divide each into 8 equal portions, roll them into smooth balls, and wrap in plastic.
7. 7Flatten a water dough ball into a round disk, flatten an oil dough ball into an elongated oval, and enclose the oil dough within the water dough.
8. 8Take one combined dough, flatten it into an oval, and roll it from one end to the other into a tight cylinder.
9. 9Flatten the cylinder into an elongated oval again, then roll it tightly into another cylinder.
10. 10Take a prepared cylindrical dough piece, flatten and lengthen it into a long, rectangular strip, and tightly roll this strip from one end to the other to form a compact log.
11. 11Cut the layered dough log into two equal pieces, stand each piece upright, gently press down to flatten slightly, then roll it into a thin, round disk with a visible spiral pattern.
12. 12Place one red bean paste ball in the center of a spiral-patterned dough disk, carefully gather and pinch the edges of the dough to seal it completely, forming a round mooncake with the seam hidden at the bottom.
13. 13Arrange the mooncakes on a parchment-lined baking sheet and bake in a preheated oven until golden brown and flaky.

These instructions are our analysis of the original video. Watch on YouTube →