Flaky Swirl Yam Mooncake 芋頭酥

Mooncake again? yes, i think this week you have to bare with me, I need to finish post the mooncake before this festival end on this Sunday. When i saw Terri recommended this good swirl taro mooncake, immediately i start to look for good taro like Pinang taro to make this mooncake but unfortunately i couldn't find in few wet markets. I ended bought taro from Thailand, actually the taste is not bad and it has the fluffly (sang in Hokkein) texture.

I adapted the dough recipe from Carol which i saw in Jane's blog earlier. Eggplant also adapted the same recipe and her one look very nice too. Carol's recipe is quite simple to handle.

The rolling process..

I did not adapted the yam filling from Carol, instead i made my own filling which is similar to Teochew style of yam paste.

Flaky Swirl Yam Mooncake
*makes 12 pcs

Water dough
200g all purpose flour
15g icing sugar
70g shortening
90g cold water

Method
- Sift flour and icing sugar.
- Rub in shortening.
- Slowly add cold water and combine to form a soft dough
- Cover and rest for 45mins

Oil dough
160g all purpose flour
80g shortening
1/2tsp yam paste
A drop of purple coloring

Method
- Combine all ingredients together to form a soft dough.
- Cover and rest for 30mins

Yam filling
500g yam
100g sugar
4tbsp flour (add more if dough too wet)
2tbsp shallot oil (deep fried 5 shallots with oil, discard fried shallots)
a pinch of salt
Method
- Cut yam into small pieces and steam over high heat for 30mins or till cooked.
- Mash it with a fork while still hot.
- Mix in shallot oil, sugar, salt and flour to form a soft dough.
- Cover and chill before used.

Egg yolks, optional ( brush with rice wine and steamed for 10mins)

To make flaky swirl yam mooncake

1. Divide water dough 60g and oil dough 40g into 6 portions accordingly and shape into ball.
2. Weight yam filling into 30g each for 12 portions.
3. Flatten water dough and wrap oil dough inside. Repeat till finished.
4. Roll out into long shape and roll up like swiss roll. Rest for 10mins.
5. Roll from the shorter side into long shape and roll up like swiss roll from shorter side. Rest for another 20mins.
6. Cut the dough into 2 portions and repeat the rest of the dough until get 12 portions together.
7. Flatten the dough start from the swirl side and roll out into a round shape.
8. Flip over and wrap in yam filling, egg yolks (optional) and seal it tightly, seal edge facing downwards.
9. Place on baking tray and bake in preheated oven 170C for 25 mins.
10. Cool well before cutting.

Ready pack to be given out to my sisters. My sister prefer this yam mooncake as she said the yam filling is not that sweet if compare to lotus paste. She is true, because I can control the sweetness since i made yam filling from scratch.

I added some with egg yolk..nice one..

I am submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking