How to Make Super Flaky Durian Pastry Mooncake with GHEE | 苏式月饼 Suzhou Style!

Hi Everyone, today I’m going to use GHEE instead of Lard to make a pastry mooncake with Durian filling.
GHEE creates a thin, crispy and flaky crust with a rich flavour;
And for DURIAN LOVER ---- the sticky durian filling was so tasty :P
Wishing you a Happy Mid-Autumn Festival!
I hope you will give it a try and and enjoy this mooncake with your loved ones!

For the full written recipe: http://bembumkitchen.home.blog/2023/10/31/super-flaky-durian-pastry-mooncake-with-ghee/

SUPER FLAKY DURIAN PASTRY MOONCAKE
Yield: 10 Pieces
Active Time: 2 Hours
Total Time: 4 Hours

☘️ DURIAN FILLING
75 g Mung Bean
600 g Water
130 g Fresh Durian Flesh
125 g Milk
35 g Caster Sugar
15 g Glutinous Rice Flour
25 g Vegetable Oil
1/8 tsp Salt

☘️ WATER OIL DOUGH
130 g All-Purpose Flour
10 g Caster Sugar
1/8 tsp Salt
40 g Ghee
70 g Hot Water (40-60°C)

☘️ PASTRY DOUGH
120 g All-Purpose Flour
50 g Ghee

Red Food Colouring

Baking temperature & time : Preheated 190°C ~ 25 Minutes

TO STORE
- At room temperature (in an airtight container) for 2 days
- Fridge (in an airtight container) for 1 week
- Freezer (in an airtight container) for 1 month

TO REHEAT
- Fridge; reheat in the preheated 180°C oven for 5-10 minutes
- Freezer; take it out to room temperature for at least 1 hour and then reheat in the preheated 180°C oven for 5-10 minutes

00:00 Intro
00:48 Prepare Durian Filling
02:40 Making Water Oil Dough
03:57 Making Pastry Dough
04:48 Laminate the Dough
06:48 Shape the Mooncake
Music courtesy of Epidemic Sound

#mooncakes #pastry #MidAutumnFestival #durianlovers

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