Teochew spiral yam mooncakes

Recipe for teochew spiral yam mooncakes

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Teochew spiral yam mooncakes are a delectable and visually stunning traditional Chinese pastry. These mooncakes are made with a flaky crust filled with a smooth and creamy yam paste, resulting in a delightful combination of textures and flavors. The unique spiral pattern on the exterior adds an artistic touch to this beloved treat. Enjoyed during the Mid-Autumn Festival, these mooncakes are a symbol of unity and togetherness.

Keywords: Teochew, spiral, yam, mooncakes, Mid-Autumn Festival.

Teochew spiral yam mooncakes details

Teochew spiral yam mooncakes, recipe Rating: 4.4
Number of votes:103 INGREDIENTS:

Filling:

740g steamed and mashed yam

140g sugar

150g corn oil

1/4 tsp salt

30g melon seeds (optional)

8 nos. salted egg yolks (optional, see Note 1)

2-3 tsp yam paste/violet colouring

Water dough @ 100g:

230g Rose/all-purpose flour

28g icing sugar

75g corn oil

70g water

Oil dough @ 67g:

175g cake/superfine/high ratio flour

93g shortening

1-2 tsp yam paste/violet colouring

METHOD:

1. Place mashed yam in a pan/wok. Add salt, sugar and oil gradually into yam paste, a small portion at a time. Keep stirring at all times. Cook until the paste leaves the sides of the wok clean when stirred. Set aside to cool.

2. Measure 640g of yam paste for mooncakes with no yolks, OR480g for mooncakes with yolks. Add melon seeds (if using) and mix well. Divide into 8 equal portions and roll each into a ball. Wrap an egg yolk into each ball (if using yolks).

3. To prepare water dough: Sift flour and icing sugar into a mixing bowl. Make a well in the middle and gradually pour in the corn oil and water.  Mix well and lightly knead for about 1 minute until a non-sticky dough is formed. Leave the dough aside and go on to prepare oil dough.

4. To prepare oil dough: Sift flour into another mixing bowl. Mix shortening with flour well. Do not knead this dough .

5. Divide water and oil dough into 4 portions . Each water dough should weigh 100g while each oil dough should weigh 67g .

6. On a lightly floured surface, roll out a water dough. Wrap an oil dough with this water dough to form a ball .

7. Use a rolling pin to roll out the dough in Step 6. Roll as swiss-roll . Give the dough a quarter turn and roll out the dough length wise again. Roll as swiss-roll . Divide it into 2 equal portions .

8. Repeat the same procedure for the remaining water and oil doughs. These pastry skins are ready to be used.

9. Lightly flour (using cake flour) the working surface. With the cut side face down, roll out the dough such that the edges are thinner than the centre . Repeat to shape remaining mooncakes.

10. Place mooncakes on a baking tray lined with grease-proof baking sheet. Bake in a preheated oven at 180 degC for 25-30 minutes or until cooked .

11. Transfer mooncakes to a wire rack and let cool.