Teochew Yam Mooncake Recipe < Ingredients > Fillings: 500 gm. yam, cooked and mashed 250g castor sugar 90ml oil 25g melon seeds (kuaci 瓜子), toasted Water dough: 200 gm. plain flour 50 gm. margarine 30 gm. sugar 100 gm. Water Oil dough: 180 gm. plain flour 100 gm. Margarine < To make filling > Cook mashed yam with sugar and oil till dry. The paste should leave the sides of the wok clean when stirred. Leave to cool, add in melon seeds and mix well. Divide into 16 equal portions of small balls each and leave aside as filling. < To make pastry > For water dough, Mix flour, sugar, margarine and water. Knead into smooth dough. Rest for 30 minutes. Divide into 4 portions. For oil dough, mix margarine and flour and make it into smooth dough. Divide into 4 portions. Rest 30 minutes. Take water dough and wrap up the oil dough. Flatten the dough into a long rectangle and then roll up into a Swiss-roll shape. Flatten again and roll into a Swiss-roll again (altogether two times). Cut the roll into 4 pcs each. Flatten the cut dough, spiral side facing up and wrap up with yam filling. You should get a dome-shaped pastry mooncake. Place pleated side down on a greased baking tray and bake in a preheated oven at 180ºC for 25 to 30 minutes or until pastry is cooked. Or you can deep fry yam mooncake in medium hot oil till golden brown. foodyoo.com warmly presents.
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