It is all started from my friend who encouraging me to make mooncake this year. I do not have the 'push factor' until the eve of Mid Autum Festival after trying her snowskin mooncake. Since this is my first attempt, I have chosen an easier version for myself.....Yam Flaky Mooncake. The yam filling is easier to prepare than the lotus paste although there is a slight challenging in rolling out the skin. It takes time to be master. It takes me two days to master with the rolling. That is the reason, the actual quantity of my finished product (mooncake) turns out to be lesser as the filling was the balance from the earlier day.
The skin of this mooncake requires two different dough: Oil dough and Water dough. You may use butter as the leavening agent but the strong flavor of butter will eventually cover the yam's flavor. I would recommend to use vegetable oil for mooncake since we want to really enjoy the flavor of the filling.
For the filling, I used the ratio of 1:5 of oil to yam and I noticed that it is too dry. In my next trial, I am planning to increase the quantity of oil in order to improve the wetness of the filling. Smoothness is an important factor in the mooncake filling. Insufficient oil, the filling will look a bit dry. That is the reason I do not even dare to let my dad to try this batch of mooncake due to the dryness of the filling.
Some recipe calls for color. Since I am always using natural color, I am using beetroot this time as it is the only color I have in my fridge. That is the reason my mooncake does not look like the traditional mooncake color. For other color preparation, please refer to my blog on "Natural Food Coloring".
Yam Filling (20-24pcs)
500 g of yam filling
100 g of castor sugar
100 g of vegetable oil (you may use shallot oil for more fragrance)
A pinch of salt
30 g of wheat starch
Oil Dough
200 g of all purpose flour
90 g vegetable oil
Water Dough
230 g of all purpose flour
80 g water and coloring (beetroot)
80 g vegetable oil
30 g castor sugar
1/2 tsp vinegar
1. Yam filling: Cut the yam into slices and then steam using medium heat until the yam is soft. Immediately, transfer the yam into a food processor and blend with oil, sugar, salt and wheat starch. Set aside and let the filling cool down. Weighing out the filling at 35 g each.
2. To prepare the oil dough, mix flour and oil well. Knead for a while and let it rest for 30 minutes. Similar method is applied on the water dough except, you need to spend around 3-5 minutes in kneading the water dough in order to form a soft dough. Let water dough to site for 30 minutes as well.
3. After 30 minutes, divide the dough evenly by dividing each the weight of water dough and oil dough with 10 pcs. Roll them in a ball.
4. Assembly: It is important to pay some attention on the rolling. Here is a good link of video showing how to roll the skin. Video of making Flaky Mooncake by KiwiSite
5. Preheat oven at 175'C and bake the mooncake for around 20-25 minutes.
Some recipe calls for color. Since I am always using natural color, I am using beetroot this time as it is the only color I have in my fridge. That is the reason my mooncake does not look like the traditional mooncake color. For other color preparation, please refer to my blog on "Natural Food Coloring".
Yam Filling (20-24pcs)
500 g of yam filling
100 g of castor sugar
100 g of vegetable oil (you may use shallot oil for more fragrance)
A pinch of salt
30 g of wheat starch
Oil Dough
200 g of all purpose flour
90 g vegetable oil
Water Dough
230 g of all purpose flour
80 g water and coloring (beetroot)
80 g vegetable oil
30 g castor sugar
1/2 tsp vinegar
1. Yam filling: Cut the yam into slices and then steam using medium heat until the yam is soft. Immediately, transfer the yam into a food processor and blend with oil, sugar, salt and wheat starch. Set aside and let the filling cool down. Weighing out the filling at 35 g each.
2. To prepare the oil dough, mix flour and oil well. Knead for a while and let it rest for 30 minutes. Similar method is applied on the water dough except, you need to spend around 3-5 minutes in kneading the water dough in order to form a soft dough. Let water dough to site for 30 minutes as well.
3. After 30 minutes, divide the dough evenly by dividing each the weight of water dough and oil dough with 10 pcs. Roll them in a ball.
4. Assembly: It is important to pay some attention on the rolling. Here is a good link of video showing how to roll the skin. Video of making Flaky Mooncake by KiwiSite
5. Preheat oven at 175'C and bake the mooncake for around 20-25 minutes.
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