Last year my sister sent me a Shanghai mooncake recipe. It calls for pork lard for the pastry skin and uses pork for the fillings. I didn’t attempt it last year as the thought of rendering pork lard alone sounds like lots of work 
Finally, with the lard I rendered using thermomix (will post separately) , I attempted the Shanghai mooncake recipe (only the pastry part) with my homemade red bean paste for fillings (also done on Thermomix).
It was a super hot afternoon, I had to put the dough in chiller several times as they melted so quickly. 
So glad that it turns out quite well for my first attempt on Chinese pastry. Kids and hubby love it. 
and it’s so fun making these too!
Red Bean Pastry (makes 14)
Ingredients:
(A) Water Dough
Plain flour 150g
Lard 50g
Water 70g
Sugar 18g
(B) Oil Dough
Cake flour 120g
Lard 60g
(C) Fillings
Red Bean paste 350g
(D) Topping
Egg yolk for wash
1 tbsp of black sesame seeds
Steps:
- Mix (A) in a bowl and knead till getting a dough. Set aside to rest for 5 mins
- Mix (B) in a bowl with a spatula till no traces of flour. Cover with cling wrap.
- Continue to knead (A) using slap and fold method till getting a smooth dough. Cover with wrap.
- Rest both water dough and oil dough in the chiller for at least 30 minutes.(I used 45 minutes)
- Divide the water dough and oil dough to 14 pieces (21g each for water dough and 12g each for oil dough)
- Shape these dough into small round dough balls. As the weather was sweltering, I had to let these dough balls rest in the chiller for 10mins. (Can skip if weather is not so hot)
- Took out from chiller and let rest for a minute or two at room temperature.
- Take one ball of water dough, flatten to a circle about 6cm diameter. Place one oil dough in the center of the circle and wrap it up. Seal the edges and set aside. Repeat this step for the remaining dough.
- Take the first dough ball, flatten it with a rolling pin into an oval shape (about 15cm long) , fold to center from top and bottom into a 3-fold small rectangle. Then turn it 90deg, roll it out again with rolling pin into a longer rectangle about 15cm , roll down from top to bottom, pinch the seal the edges and set aside on a tray and cover. Repeat for the rest of the dough. (Watch video)
- Place the covered tray into chiller. Let it rest for about 15 mins.
- Separate red bean paste into 14 portions. Each about 25g. Set aside. I rolled this red bean pastry into ball shape too.
- Took the tray out, let it rest in room temperature for 3-5minutes.
- Take the first dough and roll it out into a circle of about 15-20cm diameter. The center of the circle should be thicker and edges are thin to support the fillings.
- Preheat oven to 200deg cel.
- Place one red bean paste ball at the center of the circle and wrap it up with the dough. Pinch to seal and with seam side down, lightly press to flatten the shaped dough on a lined baking tray to about 6-8cm diameter. Repeat for the rest.
- Egg wash the shaped dough with egg yolk. Press finger tip on the dish of sesame seeds to pick some up. Stamp the sesame seeds on the center of the egg washed dough.
- Baked in preheated oven for 20 mins.
