Peach Blossom Spiral Mooncakes with Salted Egg Yolk & Red Bean Paste

Ingredients:

Water-Oil Dough (Skin):

• All-purpose flour

• Butter

• Water

• Sugar

Knead until smooth and elastic (glove film stage).

Three-Color Puff Pastry (Oil Dough):

• Butter

• Cake flour

• Red, pink, and white sections (use natural powder like beetroot or pumpkin for color)

Filling:

• 8 salted egg yolks (sprayed with wine and baked at 150°C for 5 minutes)

• Red bean paste

• Yellow dough (for the flower center)

Instructions:

1. Prepare Salted Egg Filling:

   • Divide red bean paste into 8 portions. Shape into bowls.

   • Insert a baked salted egg yolk into each and seal.

2. Make Water-Oil Dough:

   • Combine flour, butter, sugar, and water. Knead until smooth and elastic (can stretch thin without tearing). Let rest.

3. Make Colored Oil Dough:

   • Mix butter and cake flour. Divide into 3 parts: red, pink, and plain. Add coloring and knead until smooth.

   • Shape into logs, divide, and chill if necessary.

4. Wrap Dough Layers:

   • Roll out water-oil dough into rectangles. Place one unit of colored dough in the center and wrap it.

   • Roll flat (seam side down), then roll up from bottom to top. Let rest.

5. Create Spiral Pattern:

   • Roll the log again to 60 cm. Cut in half.

   • Place cut side down and flatten into a disc. This creates the spiral top.

6. Assemble the Mooncake:

   • Wrap each disc around the red bean + yolk filling.

   • Use a scraper to press 5 flower petals into the top, and chopsticks to poke the center.

   • Add a small ball of yellow dough to the center for decoration.

7. Bake:

   • Preheat oven to 175°C (top) and 160°C (bottom).

   • Bake for 35 minutes. Cover with foil for the last 10 minutes to prevent over-browning.

   • Serving Tip:
     Let cool slightly before enjoying. These beautiful layered mooncakes are best savored fresh, revealing crisp layers and a rich, sweet-salty core. Perfect for tea time or as a centerpiece dessert.
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