A savory mooncake style originating from Suzhou, China. Unlike most sweet mooncakes, Su-style features multiple flaky pastry layers and a seasoned pork filling. Made by laminating two types of dough and baking until golden and crispy, it can be enjoyed fresh from the oven.
red food coloringfor stamping the mooncakes~½ tspest.
Steps
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1
Make the oil dough: Heat butter until completely melted. Pour the hot butter into the flour, using the heat to denature the gluten. Once cool to lukewarm, knead by hand for a few minutes until the crumbly mixture becomes smooth. Round into a ball, cover, and rest at room temperature for 30 minutes.
2
Make the water dough: Microwave water, butter, and honey for 1 to 1.5 minutes until steaming or bubbling. Pour the hot liquid into flour and stir to combine. Once cool to lukewarm, knead by hand for 5 minutes until smooth. Cover and rest at room temperature for 30 minutes.
3
Prepare the filling: Finely chop pork using a food processor, or use ground pork. Season with salt, soy sauce, dark soy sauce, and oyster sauce. Mix in sugar, cornstarch, minced garlic, minced ginger, Chinese cooking wine, and diced scallions. Stir in one direction for several minutes until well combined. Cover and refrigerate to firm up.
4
Prepare the laminated dough: Divide the water dough in half, about 130 grams each. Round one half, then use your fingers to flatten it. Roll out to about 5 inches diameter, carefully thinning the edges.
5
Wrap the oil dough: Divide oil dough in half. Knead again to ensure it is soft and spreadable. Round the oil dough and place on the water dough wrapper, then seal it completely like wrapping a bun. Cover and rest. Repeat with the second half.
6
First fold: After resting, dust with flour to prevent sticking and flatten the center to redistribute the oil dough. Roll into a rectangle by pushing out the four corners. Fold into thirds, cover, and rest at room temperature for 15 minutes.
7
Second fold: Roll the dough into a 12 by 6 inch rectangle. Lightly wet your hand and dab moisture on the surface. Thin the bottom edge and roll the sheet from top to bottom into a 12-inch log. Cover and rest for 15 minutes. Repeat with the other half.
8
Divide: Portion the filling into 10 equal pieces, about 25 grams each. Cut each dough log into 5 equal pieces, about 35 grams each.
9
Wrap the mooncakes: Take a piece of dough, press the center with your forefinger, fold in half with the cut side facing up. Hold and flatten, then continue rolling to about 4 inches diameter. Thin the edges. Place filling in the center, lightly wet the edges. Using forefinger and thumb, squeeze and push the wrapper up while pressing the filling down with the other hand. Pinch to seal and set aside to relax before flattening.
10
Stamp the mooncakes (optional): Mix red food coloring with a small amount of water in a bowl. Dip a small paper towel and do a few test stamps first. After the mooncakes have rested, flatten them, then apply the stamp.
11
Bake: Preheat oven to 360°F. Place mooncakes on a baking tray and bake for 30 to 35 minutes until the top puffs and turns light golden brown. Keep an eye on them in the final 5 minutes as every oven varies.
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