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Yam Mooncake

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Ingredients
  

Pastry

Water Dough

  • 250 g Plain Flour
  • 120 g Water
  • 65 g Fat Vegetable shortening is the best
  • 1 Tbsp Sugar
  • 1/2 tsp Salt

Oil Dough

  • 180 g Cake Flour or low protein flour
  • 45 g Fat Butter gives the best fragrance
  • 45 g Oil Any cooking oil

Filing

  • 300 g Yam peeled, cubed, steamed and then mashed
  • 100 g Sugar I use raw sugar
  • 50 g Oil
  • 1 Big Onion or 15 shallots skined and sliced
  • A pinch of salt
  • Cooked Salted Duck Egg Yolk steamed or baked

Instructions
 

Make the filling

  • Heat a pan with the oil and fry the onions until light brown. Remove the oil and onions and set aside.
  • Using the same pan and medium heat, add the mashed yam and sugar, until sugar melts.
  • Add the oil and onion and mix well, until it forms into a dough.

Make oil dough

  • Put everything into a blender for 1 to 2 minutes, or until it comes to a dough.

Make the water dough

  • Put everything into a blender for 1 to 2 minutes until it comes to a dough.

Shape the mooncakes

  • Divide the oil dough and the water dough into 15 equal portions each, the filing into 30 equal portions.
  • Place each oil dough within each water dough and seal.
  • Roll out the dough to a long oval, to about 3 mm.
  • Roll it up from the short end like a swiss roll.
  • Roll out the dough again to a long oval to about 2mm.
  • Roll it into a swiss roll. Do the same for the rest of the 14 pieces. Rest for 15 minutes.
  • Cut the roll into 2, revealing the spiral.
  • Press the roll down using the palm, cut side up.
  • Wrap each portion of filing into each dough.
  • Bake for 15 minutes at 220°C. Do not egg wash or you will destroy the spiral pattern.