Savory Mooncakes with Five-Spice Pork
Making these requires patience to manage two distinct doughs that, when rolled and folded together, create the signature thousands-layer flake. Keep your workspace cool so the fat doesn't soften too quickly, or the layers will weld together into a dense, bready mess.
Master the lamination process.
The secret to the flake is keeping the water dough and oil dough separate until the final roll-out. Do not rush the chilling times between folds.
- rolling pin
- pastry brush
- baking sheet
- parchment paper
- heavy-bottomed skillet
What goes in.
- 200gall-purpose flour (for water dough)
- 150gcake flour (for oil dough)
- 100glard, room temperature
- 300gground pork, medium fat
- 2 tbspdried shrimp, soaked and minced
- 4dried shiitake mushrooms, rehydrated and diced
- 1 tspfive-spice powder
- 1 tbsplight soy sauce
- 1 tsptoasted sesame oil
The spiral fold
After combining the oil dough and water dough, roll and fold them three times. This creates the visible, paper-thin layers that define the crust.
The method.
Prepare the filling
Sauté the pork, shrimp, and mushrooms in a skillet until moisture has evaporated and the mixture is clumped together. Season with soy sauce, five-spice, and sesame oil, then chill completely.
Make the two doughs
Mix the flour and water to create the water dough. Separately, rub the lard into the cake flour for the oil dough. Chill both for 30 minutes.
Combine and layer
Wrap the oil dough inside the water dough. Roll into a rectangle, fold like a letter, and repeat this process three times. Keep the dough covered with a damp cloth between rolls.
Assemble
Divide the dough into 8 pieces. Flatten, place a tablespoon of filling in the center, and pinch the edges closed to form a ball.
Bake
Arrange on parchment. Bake at 375°F (190°C) for 25 minutes until the layers are visible and the crust is pale gold.
Other turns to take.
Sichuan Peppercorn
Add a teaspoon of finely ground toasted Sichuan peppercorns to the pork filling for a numbing, bright finish.
Salted Egg yolk
Place a pre-baked salted egg yolk in the center of the pork mixture before sealing the dough.
When it doesn't go to plan.
Use high-quality lard for the authentic, crumbly texture; butter will make the pastry too heavy.
If the filling is too wet, add a teaspoon of toasted cornstarch to bind the juices.
Bake until the crust feels firm to the touch; if it stays soft, the inner layers are likely still raw.
The ones that keep coming up.
Why is my crust tough instead of flaky?
Over-working the dough develops gluten, which makes it chewy. Handle the dough gently and keep the fat cold.
Can I use an oven thermometer?
Yes. Savory mooncakes are sensitive to temperature fluctuations; ensuring a steady 375°F is critical for the layers to puff.
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