Suzhou-Style Mooncakes with Pumpkin, Maple, Bacon Filling
A modern spin on authentic Suzhou-style mooncakes, these mooncakes feature a flaky crust and a savory-sweet and slightly smoky pumpkin filling with maple and bacon. Celebrate Mid-Autumn Festival with the best flavors of fall's harvest.
Separate the bacon fat and dice. Fully render the bacon fat on medium-low heat (320°F / 160°C)
Dice the lean bacon and add it to the rendered bacon fat. Cook until both the lean and fatty bacon bits are crispy.
Turn the heat up to medium-high (360°F / 180°C), and add the pumpkin. Cook off the excess moistures, stirring frequently, about 10 minutes
Let the pumpkin filling cool, then shape into 1 Tbsp round pucks and freeze for 20 minutes to solidify.
Prepare the Yousu Roux
Combine the flour and oil in a food processor, and process until the mixture forms fine crumbs
Press the crumbs together until they form a smooth ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes
Prepare the Oil and Water Dough
Combine the flour, sugar, salt, and oil in a food processor, and process until the mixture forms fine crumbs
With the food processor running, slowly add the water through the feed tube. Process until the dough forms a ball. Let the dough rest, covered for 30 minutes
Make Wrappers
Knead the oil and water dough until it's completely smooth, about 3 minutes. Wrap tightly with plastic wrap, and let rest for 10 minutes.
Divide the dough into two halves, and set one aside. Working with only one half, roll it into a strip and cut the strip into 8 equal pieces.
Repeat with the yousu roux: keep half refrigerated, and divide the other half into 8 equal pieces.
Flatten one piece of oil and water dough, and place one piece of yousu roux in the center. Pinch the edges of the dough to fully wrap in the yousux roux. Make sure the yousu is fully sealed inside the dough.
Using a small rolling pin, roll out the wrapped yousu and dough ball into an oblong shape, about 1-2mm thick
Starting at one end of the sheet, tightly roll into a log. Pinch the seams and ends to seal
Fold the log in half, and pinch the sides to form a ball. Flatten the ball and roll lightly to seal. Let the laminated dough pieces rest for about 10 minutes while repeating the process with the remaining 7 pieces.
Stuff with pumpkin filling and bake
Roll out a piece of laminated dough into a round, about 2-3mm thick. Place a frozen puck of pumpkin filling into the center, and pinch the edges to seal the filling into the wrapper
Once the pumpkin filling defrosts, gently shape the mooncake into a round with your hands. Place the mooncakes smooth side up on a parchment-lined baking sheet
Bake in a preheated oven 375°F = 190°C for 10 minutes. Turn the heat down to 350°F = 180°C for an additional 10 minutes. Flip the mooncakes over (seam-side up) and cook for an additional 10 minutes.