Plum Blossom Mooncakes

•    160g       plain flour
•      25g       icing sugar
•      50g       margarine
•      75g       water

•    110g       plain flour
•      70g       shortening

•  300g              red bean paste

• 1 egg yolk ( lightly beaten)

• Black sesame seeds

1. Divide filling into 15g portions and roll into 20 round balls.  Set aside.
2. Water Dough:  Mix flour, icing sugar and margarine of water skin. Add water and knead into a soft dough. Let the dough rest for 10 minutes. Divide into 10 portions (30g each).  Form into balls.
3. Oil dough:  Mix plain flour and shortening of oil skin till well combined. Divide into 10 portions (16g each). Form  into balls.
4. Flatten the water dough and wrap in oil dough. Form into ball. Repeat for the rest of the dough. You should get 10 balls. Roll the dough flat with a rolling pin and then roll into a Swiss roll. Repeat for the rest of the dough.
5. Roll the dough flat again with a rolling pin. Then roll up into a Swiss roll again.  Repeat for the rest of the dough.  Let the dough rest for 10 minutes.
6. Divide each dough into 2 by cutting in the middle of the Swiss roll. Flatten each cut dough into a round shape. Wrap up with red bean paste filling (15g). Form into ball and flatten it. Cut 5 " petals" on the round dough with scissors and draw a line at each petal with plastic knife. Use your thumb to make a depression in the centre. Repeat for the rest.        
7. Brush the top with beaten egg yolk.  Sprinkle some sesame seeds in the depression.
8. Arrange in a baking tray. Bake in a preheated oven at 190 degree C for 20 minutes or until golden brown.