TEOCHEW SPIRAL YAM MOONCAKES

Printer friendly version

 

INGREDIENTS:

Filling:

    740g steamed and mashed yam

    140g sugar

    150g corn oil

    1/4 tsp salt

    30g melon seeds (optional)

    8 nos. salted egg yolks (optional, see Note 1)

    2-3 tsp yam paste/violet colouring

   

 

Water dough @ 100g:

    230g Rose/all-purpose flour

    28g icing sugar

    75g corn oil

    70g water

 

Oil dough @ 67g:

    175g cake/superfine/high ratio flour

    93g shortening

    1-2 tsp yam paste/violet colouring

 

   

 

METHOD:

  1. Place mashed yam in a pan/wok. Add salt, sugar (Note 2) and oil gradually into yam paste, a small portion at a time. Keep stirring at all times. Cook until the paste leaves the sides of the wok clean when stirred. Set aside to cool.

  2. Measure 640g of yam paste for mooncakes with no yolks, OR 480g for mooncakes with yolks. Add melon seeds (if using) and mix well. Divide into 8 equal portions (Pic. 1) and roll each into a ball. Wrap an egg yolk into each ball (if using yolks).

  3. To prepare water dough: Sift flour and icing sugar into a mixing bowl. Make a well in the middle and gradually pour in the corn oil and water.  Mix well and lightly knead for about 1 minute until a non-sticky dough is formed. Leave the dough aside and go on to prepare oil dough.

  4. To prepare oil dough: Sift flour into another mixing bowl. Mix shortening with flour well. Do not knead this dough (Note 3).

  5. Divide water and oil dough into 4 portions (Pic. 1). Each water dough should weigh 100g while each oil dough should weigh 67g (Note 4).

  6. On a lightly floured surface, roll out a water dough. Wrap an oil dough with this water dough (Pic. 2) to form a ball (Pic. 3).

  7. Use a rolling pin to roll out the dough in Step 6 as shown in Pic. 4 (Note 5). Roll as swiss-roll (Pic. 5). Give the dough a quarter turn and roll out the dough length wise again. Roll as swiss-roll (Pic. 6-7). Divide it into 2 equal portions (Pic. 8).

  8. Repeat the same procedure for the remaining water and oil doughs. These pastry skins are ready to be used.

  9. Lightly flour (using cake flour) the working surface. With the cut side face down, roll out the dough such that the edges are thinner than the centre (Pic. 9). Wrap yam paste ball and seal the edges (Pic. 10, Note 6). Repeat to shape remaining mooncakes.

  10. Place mooncakes on a baking tray lined with grease-proof baking sheet. Bake in a preheated oven at 180 degC for 25-30 minutes or until cooked (Pic 11).

  11. Transfer mooncakes to a wire rack and let cool.

 

(1)

(2)

(3)

(4)

(5)

(6)

(7)

(8)

(9)

(10)

(11)

(12)

 

 

NOTE:

  1. To reduce the strong smell of duck egg yolks, add 1-2 tsp of rice wine to the yolks. Set aside for a while. Remove the yolks on to a baking tray (Pic. 3-4 of Cantonese Style Mooncakes)and bake for 3-4 minutes at 150 degC. Remove and allow the yolks to cool before using. If you can tolerate the smell of the salted yolks, omit the wine-treatment stage. Just steam the yolks for 2 minutes. Let cool before use.

  2. Take note that you have to adjust the amount of sugar. It depends on how sweet your yam is.

  3. Do not over-mix the oil dough as this will result in firm, rather than crispy and puffy, pastry skin.
  4. Always make sure both water and oil doughs have the same consistency/softness.
  5. Avoid pressing while rolling out pastry dough. This may cause the oil dough wrapped inside the water dough to leak out. You may not get nice and consistent pastry skin if this happens.

  6. Make sure edges of mooncakes are sealed properly or the filling will leak out during baking.

 

Reference:

"Make your own mooncakes", by Amy Beh

 

Made on 10-08-03

Written on 14-08--03

 

2003 Copyright ©Jo's Deli Bakery. All rights reserved. No part of this webpage may be reproduced or transmitted in any form or by any means without the prior written permission by Jo's Deli Bakery.