Teochew moon cakes

I have made notes on the making of la5biaⁿ2 朥餅 and perhaps you can try and make our Teochew moon cakes.

guang1giang6 關鍵 crucial points

1] do not over work the pastry dough

2] the maltose must be dissolved in water before using and one can use hot water [soi1zui2 燒水] to help the maltose to dissolve quicker – the maltose is to give the pastry a light brown colour which is called zioⁿ6sêg4 上色

3] One can use soya bean oil [dua7dao7 iu5 大豆油] instead of lard to make the pastry [I think one can also use sou1iu5 酥油 (Trex or Crisco) if you so not want to use lard.]

4] For the oil pastry, the ratio of oil to flour is 1:1

5] To make sou1puê5 酥皮 the proportion of oil pastry to water pastry is 1:1.5

6] The proportion of filling to pastry is 7:3

Oil pastry 乾油酥麵團 [iu5sim1 油心 or sou1sim1 酥心] 18 grams each pastry

in grams	1 X makes 6	2X makes 12
low gluten flour	72 grams	144
lard	36 grams	72
Total	108	216
weight for each	18 grams

Water pastry 水油皮麵團 [zui2 iu5 puê5 水油皮 or zui2 puê5 水皮]

in grams	1 X can make 6	2X
00 flour, plain flour	86	172
lard	39	78
maltose	8	16
water	29	58
Total	162	324
weight for each	27 grams
both dough pastry	45 g each
filling required	105 g each
filling + pastry	150 g each
Makes	6 pcs	12 pcs

Bake in a pre-heated oven at 200 C for 25 minutes and at 12 minutes pour some melted lard on top of each la5biaⁿ2 朥餅 and continue baking for another 12 to 13 minutes.  

Personal note: I was watching a cooking video from Taiwan and they have substituted lard for bho5zui2 ni6iu5 無水奶油 clarified butter. In the UK, clarified butter is sold as “ghee”.