Su Style Moon Cake

Su Style Moon Cake

Prosciutto and Dates Su-Style Mooncake

For Water Dough:
300 grams (2 1/4 cups) cake flour
130 grams (1/2 cup + 1 tsp) water
90 grams (6 1/3 tbsp) unsalted butter, soften
30 grams (2 1/2 tbsp) granulated sugar

For Oil Dough:
180 grams (1 cup + 5 tbsp) cake flour
100 grams (7 tbsp) unsalted butter, soften

For Prosciutto and Date Filling:
200 gram (7 oz) prosciutto, finely minced
240 grams (1 packed cup) pitted dates, finely minced
64 grams (3 tbsp) honey
1/2 tsp dark rum
Small pinch of sea salt (about 1/16 tsp)

  1. Make the water dough: Combine cake flour, water, unsalted butter and sugar in a large bowl, and mix it with your hands until it comes into a dough. Transfer to a working surface and knead for a couple min until the dough is smooth and soft. Divide the dough into 12 equal portions, then set aside to rest.

  2. Make the oil dough: Meanwhile, combine cake flour and unsalted butter in the same bowl and mix right inside the bowl until it comes into an even and smooth dough. It may feel slightly dry in the beginning but it'll come together. Transfer to a working surface and divide into 12 equal portions.

  3. Combine the doughs: Take 1 portion of the water-dough and flatten it down with your hands. Press the edge down so it's thinner than the centre. Place 1 portion of oil-dough in the middle, then bring the edges of the water-dough up and wrap the oil-dough inside. You'll notice where the water-doughs gather at the top is thicker, making the top and bottom of the water-dough both thicker than the edges. Avoid dusting with extra flour throughout this process, as it will alter the texture of the dough.
  4. Press the dough "package" into an oval shaped disk. Roll the dough out in one direction, moving from the centre upward and then downward, until it forms a long and thin oval shape, about 1/16" (2 mm) thick only. The thickness should feel like a flour-tortilla. Then gently roll it from one end to the other into a log, and tuck each ends underneath. Repeat with the rest. Place them on a tray and plastic-wrap thoroughly, then chill in the fridge while you make the filling.
  1. Make the filling: Divide the finely minced prosciutto in 1/2. Cook 1/2 of the prosciutto in a skillet over medium-high heat, until they're crispy and slightly browned. (You will smell it) Drain well on a paper-towel, then transfer to a bowl along with the rest of the minced prosciutto, finely minced dates, honey, dark rum and sea salt. Mix evenly with hands or fork until completely integrated, then divide into 12 equal portions.
  2. Assembling the mooncakes: Preheat the oven on 400 F/200 C. Take the doughs out of the fridge. Place 1 portion of the dough (which looks like a rectangle from above) with the seam-side down, and facing you horizontally. Press it down with your hands, then roll it out upward and downward into a 3/16" (5 mm) thick disk. Flip it over so now the seam-side is facing up. Place 1 portion of the filling in the centre, then bring the edges of the dough up and wrap the filling inside. Gather the doughs at the top then pinch off the excess dough. Smooth the folds with your hands by pinching gently, or cupping it with a bit of pressure inside your palms for a few seconds, and let the heat of your hands do the job for you. Set aside with the seam-side down, and repeat with the rest.
  3. Shape each mooncake as round as you can, then press them down gently with something flat so they have a flat top. Now, you can write/paint/stamp whatever you like on top of the mooncakes with red food-dye like Lady&Pups did here. Or sprinkle on some sesame like I did. Bake the mooncakes with 2" (5 cm) space in between, in the preheated oven for 20 min until the bottom is browned (the top of the mooncakes will remain blond). If you need to bake in 2 batches, keep the rest in the fridge until needed.
  4. Let cool slightly on the baking rack, before you dive into these sweet and sticky pockets of love.
Baked Apple Cheesecake

Baked Apple Cheesecake

Ottolenghi's Corsican Pie

Ottolenghi's Corsican Pie