Teowchew Yam Mooncake ~ 千層芋頭酥
If you love Yam Paste (O~NI), this is the type of mooncake for you, that is characterized by its flaky crust. I especially love this version than the traditional mooncake.
Thought it was quite a challenge for me, and I am glad I overcome and did it!!! It taste marvellous and most important I dont need to buy them from the store anymore when they are quite pricy. And I can get to eat them whenever I like not just during mid autumn. (so 嫦娥can meet her lover more often to me hahaha lame joke)
Yield: 10 pcs
I learnt on how to shape the mooncake from https://www.youtube.com/watch?v=ZUVBYtLX-mM
Ingredients
Water Dough
200g plain flour
90g Ghee
30g icing sugar
84g water
10g inverted sugard (optional ~ this will keep the mooncake moisture and last longer)
Oil Dough
42g Ghee
26g vegetable oil
170g cake flour
Fillings
400-450g yam paste
(sorry I am too lazy, i used store bought which taste quite good, watch the youtube if you want to do homemade yam paste)
10 salted egg
(baked for 150C @5-7min and then spray with some sake to remove the smell)
Direction:
1. In a big mixing bowl, place all Water Dough ingredients excpet water and mix them with hands until breadcrumbs state. Add water little by little and continue to mix and knead them until dough state. Cover with cling wrap and set aside for 30min.
2. In another mixing bowl, place all Oil Dough ingredients and mix and knead with hands until dough state. Cover with cling wrap and set aside until ready to use.
3. In the meantime, weigh each yam portion around 40-45g, shape in round, flatten it, place an egg yolk on top and seal , shape round again and set aside for later use.
From this step, look at the video and you will have better idea on how to shape the mooncake!!!
4. Divide Water dough into 80g portions and Oil dough into 48g portions. You should yield 5 of each dough and shape them into round.
5. Take the water dough and flatten it, place oil dough on top and seal, shape round again. Repeat for the rest of the doughs.
6. Take a dough and use a rolling pin to flatten the dough into a rectangular shape as evenly and as thin as possible. Roll it up. Repeat for the rest of the doughs and let them rest for 10min.
7. Turn the dough direction with the pointy side facing you. Use a rolling pin to roll it again in a rectangular shape as evenly and as thin as possible. Roll it up again. Repeat for the rest of the doughs.
8. Cut each dough into 2, with the spiral design facing upward, use a rolling pin to roll it flat, peel up and turn the non spiral design around and place a yam paste on centre, seal the edges and shape it as round as possible. Repeat for the rest of the dough.
9. Heat up a pot of oil enough to submerged the mooncake, dunk each mooncake into very hot oil 3 times each. (Do this one at a time)
At this point the moocake will bloom into beautiful flaky spiral shapes.
(You can skip this step and straight to the oven but you wont get the flaky texture but its of cos healthier to do so ~ bake at 180C for 25-30min if you decide to skip the frying part)
10. Finally bake the mooncake at 180C for 15-20min. Ready to serve or keep for 3-5days max.
Tips:
1. To have more spiral shapes, you need to roll the dough as thin as possible so it create many layers, thats where it get the name of 千層芋頭酥.
2. Try not to destroy the spiral design in the centre when sealing the yam paste in, seal more with the edges and not the centre.
