Every mooncake festival, I'll just buy mooncake from bakery shop, not many but 2 pieces only,because we don't really like it.But this year, after attended the mooncake baking class, I thought to give it a try.My first attempt was this delicious yam/taro moon cake.Ya, you heard me,it's a DELICIOUS mooncake,and to my surprise, my kids love it too!!
I get this recipe from one of Alan Ooi's mooncake recipe book. Ya! I like his recipe, it's simple, easy to follow and the sweetness, just nice for us.
For this recipe,I made the filling first( I made half of the recipe) and weight it 30 gm each, and made 13 pieces.Then I made the skin and divided it into 13 pieces.
This recipe didn't call any egg yolk,but I would like to try with egg yolk, so I made 6 pieces with egg yolks.
200 gm plain flour
30 gm icing sugar
50 gm shortening
120 ml water
1/2 tsp white vinegar
Ingredient for oil skin :
180 gm plain flour
100 gm shortening ( I used crisco)
Few drops of purple colouring
For filling :
5 shallots, chopped
80ml cooking oil
500 gm taro or yam,sliced, steamed and mashed whilst hot
150 gm caster sugar
20 gm tang min flour( wheat starch)
6 salted egg yolks.
Wash the salted egg yolks.
Spread some oil onto a plate, place the egg yolk on the plate and steam for 5 to 8 minutes.
Set aside and let it cool.
Fry chopped shallots (C), in oil until aromatic.
Add in ingredients (D), and fry till mixture is thick.
Turn off the heat and let it cool before divide it into 30 gm portion and shape round.
(*Wrap the six weighted filling with yolks.So I got 6 pieces of mooncakes with yolk fillings.This is optional, if you don't like the yolks can omit it)
Combine flour , icing sugar and shortening of (A) in a bowl.
Add in water and vinegar.
Knead into a soft dough, and roll it into a a square piece.Set aside.This is (F).
Combine ingredients (B) and roll into squarish and place it in the center of (F).
Enclosed both sides and rest for 20 minutes.
After 20 minutes, use a rolling pin to flatten all sides, turn over and roll flat.
Next,roll into a swiss roll, repeat process.
Cut into 26 pieces and wrap in the filling, seal edge facing downwards.
Place the yam mooncakes on a baking tray and bake in pre heated oven 180C for 20-25 minutes till cooked through but not golden brown.Cool and serve.
I'm submitting this Taro/Yam Flaky Mooncake to :
Aspiring Bakers @11 : Mid-Autumn Treats ( September 2011)
hosted by Happy Home Baking
I would like to wish Happy Mid-Autumn Festival to all my friends and readers!