Spiral Yam Mooncakes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 60
• 740 g mashed yams
• 130 g sugar
• 140 g oil
• 1/4 teaspoon salt
• 2 -3 teaspoons red food coloring
• 230 g all-purpose flour
• 28 g powdered sugar
• 70 g corn oil
• 70 g water
• 175 g cake flour
• 80 g shortening
• 1 -2 teaspoon red food coloring

Recipe

• 1 place mashed yam in a pan/wok.
• 2 add salt, sugar (note 2) and oil gradually into yam paste, a small portion at a time.
• 3 keep stirring at all times.
• 4 cook until the paste leaves the sides of the wok clean when stirred.
• 5 set aside to cool.
• 6 measure 640g of yam paste for mooncakes with no yolks, or 480g for mooncakes with yolks.
• 7 add melon seeds (if using) and mix well.
• 8 divide into 8 equal portions (pic. 1) and roll each into a ball.
• 9 wrap an egg yolk into each ball (if using yolks).
• 10 to prepare water dough: sift flour and icing sugar into a mixing bowl.
• 11 make a well in the middle and gradually pour in the corn oil and water.
• 12 mix well and lightly knead for about 1 minute until a non-sticky dough is formed.
• 13 leave the dough aside and go on to prepare oil dough.
• 14 to prepare oil dough: sift flour into another mixing bowl.
• 15 mix shortening with flour well.
• 16 do not knead this dough (note 3).
• 17 divide water and oil dough into 4 portions (pic. 1).
• 18 each water dough should weigh 100g while each oil dough should weigh 67g (note 4).
• 19 on a lightly floured surface, roll out a water dough.
• 20 wrap an oil dough with this water dough (pic. 2) to form a ball (pic. 3).
• 21 use a rolling pin to roll out the dough in step 6 as shown in pic.
• 22 4 (note 5).
• 23 roll as swiss-roll (pic. 5).
• 24 give the dough a quarter turn and roll out the dough length wise again.
• 25 roll as swiss-roll (pic. 6-7).
• 26 divide it into 2 equal portions (pic. 8).
• 27 repeat the same procedure for the remaining water and oil doughs.
• 28 these pastry skins are ready to be used.
• 29 lightly flour (using cake flour) the working surface.
• 30 with the cut side face down, roll out the dough such that the edges are thinner than the centre (pic. 9).
• 31 wrap yam paste ball and seal the edges (pic. 10, note 6).
• 32 repeat to shape remaining mooncakes.
• 33 place mooncakes on a baking tray lined with grease-proof baking sheet.
• 34 bake in a preheated oven at 180 degc for 25-30 minutes or until cooked (pic 11).
• 35 transfer mooncakes to a wire rack and let cool.