This cake, in my opinion, is a variation of the Taiwanese thousand-layer mooncake, but only has fillings such as green beans, red beans, matcha… and no mochi or salted eggs. And shaped into colorful flowers.
Recipe for 12 cakes:
– Cake filling: 240gr red bean filling (divide the filling into 12 parts)
How to make the crust:
Outer shell:
- Wheat flour No. 11 140gr
- Water 55gr
- Butter 50gr
Inner shell:
- Wheat flour No. 8 110gr
- Butter 55gr
– After mixing the peel, I divide each type into 12 parts. Divide into round balls, flatten the outer shell and then wrap the inner shell tightly. Then flatten the shell the first time and roll it up, then roll it flat again a second time and roll again. Roll it so that the inner shell is not torn and exposed.
– Then press in the middle of the crust (the crust is now a slightly long oval shape), grab the two ends of the crust and then roll the crust into a thin flat circle, do not tear the crust. Then we wrap the filling and shape it into a circle.
– Shape: Flatten the cake, and use a knife to shape.
– Take the egg yolk and spread it in the middle and sprinkle a little sesame to create the pistil
– Preheat the oven and bake the cake at 180 degrees Celsius for about 15-18 minutes.
So you have a batch of super pretty flower mooncakes, perfect for enjoying tea, especially children also love these lovely mooncakes.
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