Thousand-Layer Chrysanthemum Mooncakes (Flaky Flower Mooncakes)

These flower-shaped mooncakes are, in my view, a twist on the Taiwanese thousand-layer mooncake. Instead of mochi and salted egg inside, they are filled simply with mung bean, red bean or matcha paste and shaped into colorful chrysanthemum blossoms.

Makes 12 mooncakes.

Ingredients

Filling

• 240 g (8 1/2 oz) red bean paste, divided into 12 portions
• Salted egg yolks and a little sesame seed for the centers

Outer dough (water dough)

• 140 g (1 cup plus 2 tablespoons) bread flour
• 55 g (scant 1/4 cup) water
• 50 g (3 1/2 tablespoons) butter

Inner dough (oil dough)

• 110 g (scant 1 cup) cake flour
• 55 g (4 tablespoons) butter

Instructions

1. Mix each dough separately until smooth, then divide both the outer and inner dough into 12 equal balls.
2. Flatten a ball of outer dough, place a ball of inner dough in the center and seal it tightly inside. Roll the parcel out flat, roll it up like a scroll, then flatten and roll it up once more. Work gently so the inner dough does not tear through.
3. Press down on the middle of the rolled dough (it will now be an elongated oval), pinch the two ends together and roll it out into a thin, flat round without tearing it. Wrap a portion of filling inside and shape into a ball.
4. Shaping: press each ball flat and use a knife to cut petals around the edge to form a chrysanthemum.
5. Place a piece of salted egg yolk in the center of each flower and sprinkle with a little sesame seed to make the stamen.
6. Preheat the oven and bake at 180°C (350°F) for about 15 to 18 minutes.

You now have a batch of gorgeous flower mooncakes, perfect with a pot of tea. Children especially love these cute little pastries.