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Saturday, September 14, 2013

Recipe: Flaky Swirl Yam Mooncakes 芋頭酥

This is my second year baking mooncakes. Unlike last year which I tries the 'snowskin' version (non-baked), this time round, I've decided to challenge myself to the actual baking! :) So here's my first attempt on the flaky swirl yam mooncake or 芋頭酥. 


Left to right (all using the same yam dough): red bean paste, lotus paste and yam paste. 


I remember first having this  Swirl Yam Mooncakes from Raffles Hotel and I was totally sold. I literally fell in love with it on the first bite. Then on, I have to get them on a yearly basis. I'm guessing it's a yam thing. Hah. 


Anyhow, my version is definitely not as pretty as the real deal. But I dare say you can never find one that has as much fillings as mine. Yes, the beauty of homemade and of course way healthier. :) 


Ingredients (makes 12):
*Yam filling
450g yam
50g brown sugar
Pinch of salt
25g margarine/ butter
*Water dough
200g plain flour
15g icing sugar
35g lard
100ml water

*Oil dough
160g low protein flour
30g lard
40g vegetable oil
Some purple colouring
Method:
*Yam filling
1. Steam the yam till soft. While it is hot, add in brown sugar, salt and margarine. Mix well and mash into paste (I used a blender). 
2. Leave aside to cool before dividing into 12 balls of 40g each.

*Water dough
1. Mix the sifted flour and icing sugar together. Add in the lard and roughly mix to form crumbs. Pour all  water at once and knead to form soft dough.
2. Cover and leave to rest for 40 minutes.

*Oil dough
1. Add purple colouring into the vegetable oil. Mix well.
2. Follow by lard and the flour. Mix together and knead to form dough (Do not over knead).


 *Shaping
1. Divide the water and oil dough into 12 portions (water dough 30g each and oil dough 20g each). Shape them into balls.

2. Wrap each oil dough with water dough to form a ball. Repeat the same for the rest.

3. Roll out the ball (start from the 1st ball from step 2) into oval shape. Then roll up like swiss roll. Keep aside to rest. Repeat the same for the next ball.

4. Back to the 1st roll, flatten into long oval shape (do flatten by apply pressure from the middle, up and down). Again roll up like swiss roll. Keep aside to rest. Repeat the same for the rest.

5. Cut the 1st roll into half. Flatten the dough into round. Wrap in the filling with cut side outward. Repeat the same for the rest of the rolls.


6. Bake in preheated oven 180C for 25 minutes. Then bake for further 2-3 minutes at 250C (for more golden brown).

ps: recipe adapted from here and here. Click here for more pictorial. 


Using the same dough method, I also created this flowery flaky mooncakes. 


*Shaping

1. Divide the water and oil dough into 12 portions (water dough 30g each and oil dough 20g each). Shape them into balls.
2. Wrap each oil dough with water dough and form a ball. Repeat the same for the rest.
3. Roll out the ball (start from the 1st ball from step 2) into oval shape. Then roll up like swiss roll. Keep aside to rest. Repeat the same for the next ball.
4. Back to the 1st roll, flatten into long oval shape (do flatten by apply pressure from the middle, up and down). Again roll up like swiss roll. Slightly press to form ball (instead of roll). Keep aside to rest. Repeat the same for the rest.
5. Flatten the ball into round. Wrap in the filling. Repeat the same for the rest of the balls.
6. Flatten the balls into round with rolling pin (about 7cm diameter). Make cuts around the pastry with scissors. Slightly press a line between the cuts with scraper. Sprinkle some black sesame in the center.
7. Bake in preheated oven 180C for 20 minutes.




I hope this post make it in time for everyone before the festive! Baking mooncakes can be so fun I must say, especially when your love ones enjoy them. Nothing beats that sense of satisfaction. :) 

Love, 
Lirong. 

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