Jade Mooncakes / Spiral Pandan Lotus Puffs

Deep-Fried Jade Mooncakes.

Baked Jade Mooncakes.

Makes 12 mooncakes

[Ingredients]
Chinese Flaky Pastry:
Water Dough:
125g plain flour
20g caster sugar
50g lard
60ml water, adjust as necessary

Lard Dough:
120g cake flour
60g lard
1/2 teaspoon pandan paste

Filling:
300g Pandan Lotus Paste
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[Preparation]
Chinese Flaky Pastry:
1. For the Water Dough: Put flour, sugar and lard in a mixing bowl, mix briefly to incorporate the lard. Slowly add just enough water to form a soft but non-sticky dough. Knead until smooth, form into a ball, wrap in cling film and set aside (or put in the refrigerator in hot weather) for about 20 minutes before using.
2. For the Lard Dough: Rub lard into the flour until a soft dough formed. Add pandan paste and knead in well. If it is too soft, chill in the refrigerator to harden a bit. If it is too hard, knead it a bit more until you get soft dough about the same pliability as the water dough. It is important that the malleability of the lard dough should be about the same as the water dough when making the Chinese flaky pastry.
3. Divide the water dough and the lard dough respectively into 6 equal portions each and round them all into small balls.
4. Follow the preparation of the Visible Layering – Spiral (Escargot) Flaky Pastry as shown in Huaiyang Flaky Pastry.
5. Option A (deep-frying): Heat oil in a wok or saucepan to 180°C, reduce heat and deep-fry the pastry until golden brown in colour.

After deep-frying.

Option B (baking): Preheat oven to 200°C. Line a baking sheet with baking paper. Arrange the pastry apart on the lined baking sheet. Bake for 16-18 minutes, or until the puffs are golden brown in colour.

Before baking.

After baking.

Taste: Light and flaky pastry with a sweet lotus paste filling (deep-fried version is even lighter and crispier)
Consume: Best within a week
Storage: Store in airtight container in room temperature
Recipe References: –