Peach Blossom Chinese Mooncake

#mooncake #peachblossom #recipe #yummy
Chinese Peach Blossom Pastry Mooncake
This recipe will make 8 mooncakes
Dough A:
Butter 38g
Caster sugar 30g
All-purpose flour 90g
Warm water 38g

Dough B:
Soft cake flour 95g
Butter 55g

Cherry Blossom Bean Paste:
White bean paste 280g
Sakura Syrup 18g
Cherry Blossom biscuits 20g

Cream cheese filling:
Cream cheese 35g
Thickened Cream 15g
Sugar 8g

Filling: 40g✖️8
Each:
Cherry blossom bean paste 35g
➕ Cream Cheese filling 5g

Note :
The operating temperature for pastry is about 20 degrees

Dough A
1. Add sugar in room temperature soften butter, mix well
2. Add flour, mix and rub until resembles a sand like texture
3. Add warm water, mix until it came out of the bowl clean, Wrap up with cling wrap and rest for 30 mins
4. Knead into a smooth dough, divide into 4 portions, each 47g, turn the rest of the dough yellow for stamen

Dough B
1. Soften room temperature butter, Add soft cake flour and mix into a dough
2. Divide into 3 portions, dark pink 40g, medium pink32g and light pink 72g
3. Each colour divide into 4 even portions, dark pink 10g✖️4, medium pink 8g✖️4，light pink 18g✖️4, shape into short strips.

Put everything together:
1. Roll out dough A and put in one of each color dough B, Seal tightly to prevent leakage, covet with cling wrap and rest for 15 mins
2. Smooth side up, roll out dough to around 25-30cm long, poke and squeeze out bubbles if there is any，start rolling up from the long side, rest for another 10-15 mins
3. Roll out from the middle to either side, continue rolling until you reach a length of 65-70cm, roll it up from the dark pink end, If it's warm in your place, chill it in the fridge for 10 minutes.
4. Cut with a sharp blade one cut down, do not cut back and forth, otherwise the faces will be uneven
5. Put dough cut-side down, Flatten and roll out the dough，it will naturally form into a bowl
6. Wrap up fillings, cover with cling wrap and rest for 15 mins
7. Squish it down a bit, use a scraper to gently press 5 lines to ensure an even 5 petals, then press the lines as deep as possible, be careful not to cut through the pastry
8. Use a ball stick to press out the central flower socket, take a little yellow dough 1, stick it in the center with water
9. Oven temperature: preheat for 10 minutes, 150 degrees 20-25 minutes

Storage Method: Best eaten when freshly baked. Consume within 3 days at room temperature. Best way to consume: Air fryer 150 degrees for 5 minutes to allow the pastry to return to crisp.
Freezer storage: Cool thoroughly than store in an airtight container, To consume: put in air fryer at 140 degrees for 10 minutes, pastry would return to crisp.

Cream cheese filling:
1. Soften cream cheese at room temperature than add sugar and cream
2. Stir well and smooth until there are no lumps, load in piping bag and set aside
3. Add cherry blossom syrup and cherry blossom cookie crumbs to white bean paste, mix well
4. Weigh out 35g of cherry blossom filling and shape into a bowl, squeeze in cream cheese fillings, close it up and roll into a ball, freeze for 10 minutes for easier handling