Su Shi White Moon Cakes

Name: Su Shi White Moon Cakes
Yield: 20 servings
Cuisine: American
Ingredients: 150 grams For the dough: Cake Flour; 50 grams ・Bread flour; 20 grams ・White sugar; 90 ml ・Water; 50 ml ・Vegetable oil; 180 grams For the filling: Cake Flour; 90 ml *Vegetable oil; 600 grams Tsubu-an

cookpad.japan @cookpad_jp

These white moon cakes are eaten during the Moon Gazing Festival in China. Cantonese style is the most common, but this is a variation. They are usually called "moon cake pastries." The dough has a floury coating. These are usually made with pork and lard but today I made them with anko and vegetable oil, making them a bit healthier!

Be sure to fold the dough properly.
Adjust the amount of vegetable oil used for the filling between 70-90 ml. Recipe by Masako Bishoku

cookpad.japan @cookpad_jp

Be sure to fold the dough properly.
Adjust the amount of vegetable oil used for the filling between 70-90 ml. Recipe by Masako Bishoku

Saved

Ingredients

20 servings

150 gramsFor the dough: Cake Flour
50 grams・Bread flour
20 grams・White sugar
90 ml・Water
50 ml・Vegetable oil
180 gramsFor the filling: Cake Flour
90 ml*Vegetable oil
600 gramsTsubu-an

Saved

Steps

1

Mix the ・ ingredients together to make the dough for the outside. Do the same with the ＊ ingredients to make the filling. Cover with plastic wrap and let sit for 30 minutes in the fridge.
2

Divide both the dough and the filling into 20 equal portions, cover them with plastic wrap and rest at room temperature for 10 minutes.
3

Divide the anko into 20 portions.
4

Roll out the exterior dough with a rolling pin, and then place the filling on top.
5

Wrap the dough around it.
6

Roll it out lengthwise with a rolling pin.
7

Roll it up.
8

Do this for each cake, then cover with plastic wrap and let them sit at room temperature for 15 minutes.
9

Repeat Steps 6 & 7. Leave the seams facing up.
10

Roll them up.
11

Let them rest again at room temperature for 10 minutes.
12

With the seams facing upwards, bring the ends together.
13

Gently press the dough with both hands into a circle. Doing this by hand instead of using a rolling pin makes them less likely to break apart after they are finished baking.
14

Place the anko on top.
15

Place them with the seams facing down, then decorate with red food coloring. Bake at 180℃ for 15 minutes. Take them out and flip them over and bake for another 4 minutes
16

This is my recipe for Bing Pi Yue Bing (mochi)
https://cookpad.wasmer.app/us/recipes/145846-bing-pi-yue-bing-rose-daifuku

Bing Pi Yue Bing - Rose Daifuku
17

Matcha Sū Shì Yuèbǐng.
https://cookpad.wasmer.app/us/recipes/145836-matcha-su-shi-yueb%C7%90ng-chinese-dim-sum

Matcha Sū Shì Yuèbǐng (Chinese Dim Sum)