AUNTY YOCHANA SHOWS YOU HER GOODIES...


yochana2001@hotmail.com




Wednesday, September 06, 2006

Thousand Layer Flaky Yam Mooncake



Water dough:

200 gm. Plain flour
1/2 tsp. white vinegar
50 gm. shortening
30 gm. sugar
100 gm. water

Oil Dough:

180 gm. Plain flour
100 gm. shortening

Method:

(1) For water dough, mix all the ingredients together into a dough. Rest for 20 mins. Divide into 4 portions.
(2) For oil dough, mix all the ingredients. Divide into 4 portions.
(3 Take water dough and wrap up the oil dough.
(4) Roll into a long rectangle and roll up into a swiss roll shape. Roll out again and roll into a swiss roll again (altogether two times).
(5) Cut the roll into 4 pcs each. Roll out the cut dough , spiral side facing up and wrap up with yam filling.
(6) Deep fry in medium hot oil till golden brown.

Filling:

500 gm. Yam - steamed and mashed
160 gm. Sugar
80 gm. cooking oil
25 gm. wheat starch
5 shallots - slice

(1) Fry the shallots in oil till fragrant. Discard shallots.
(2) Add in mashed yam, wheat starch and sugar and fry till almost dry.
(3) Cool fillings before wrapping.
(4) Divide into 16 portions.

62 comments:

Jen said...

yoho! yochana i like to ask more abt yam issue.

when u cook the yam, do u mix everything at a go into the pot? or oil in first?

how do u actually do it? is it possible to cook using the normal stainless steel pot instead of those teflon non-stick pot? thanks!

yochana said...

Jen,

I think my recipe is very clear. Fry the shallots with the oil, discard the shallots and put in the mashed yam, etc and fry till almost dry. You can just use a non-stick wok or pot...that's all.

rgds.

MissT said...

Nice mooncakes! Looks the same like those selling from hotels.Can throw 1 over?

MissBuDong said...

Cut the roll into 4 pcs each. Roll out the cut dough .. sorry can i know what does this step mean?

yochana said...

Miss Budong,

Roll out the cut down means: you have already cut the swiss roll pastry into 4 pieces and that is called the "cut roll".

Miss BuDong said...

Hi yochana
Sorry to bother you again
That means after i cut it, 4 pieces.. i can use the dough for 4 mooncake right? Or i have to flatten them and put them together to use as 1 mooncake.

yochana said...

Hi Miss Budong,

I recipe yields 16 pcs of yam mooncake. So 4 x 4 = 16 pcs.
1 swiss roll , cut into 4 makes 4 mooncakes.

Miss Budong said...

Thanks. I will try and let you know.

Jen said...

yochana

have u tried with cocoa powder etc added onto the dough? will it taste weird if i do chocolate but with lotus (spiral design). if i just buy coco powder from Sunlik, will it be bitter? I'm very new to pastry but yet itchy hands want to try out special recipe to give to my parents :P Thanks!

Jen said...

i like to add in simple term to Ms Budong in case she's still confused.

For the swissroll kind of dough, cut it into 4 parts. Take 1 part, roll it flat with the nice design facing the table. then put yam inside (this is the side thats less pretty) and wrap the yam. hmn hope not too confusing? hehehe

yochana said...

jen,

thanks a million for putting in simple terms for msBudong.

Cocoa powder?? mmm...sounds wierd though. Don't forget this mooncake has to undergo deep-frying and putting in the cocoa powder will burn faster and turn bitter though.

rgds

Ms Budong said...

Jen: Thanks. Now i got a clear pix of what i should be doing.

Anonymous said...

Hi Lucy, I have been a HUGE and regular fan of your blog site. Really admire all your never ending energy with all your bakes (i see all your bakes from another forum). Thank you for being so generous and sharing with us your tried recipes.
Can I ask which pastry skin do you prefer - this one or the one shared by tunasushi? I have not made this be4. TQ Jean

yochana said...

Hi Jean,

My taste for both recipes is quite neutral but my good friend who tried both which I made, prefers this recipe rather than tunasushi's because this recipe is more crispy and crispiness last longer. My friend ate it many hours later in the night and I fried those mooncakes around 3 p.m.

But I think it's all individual taste though, so you probably can make both and see which you prefer and make a note on it..

rgds

Jen said...

yochana
i tried this yesterday. but according to my teacher receipe. i didnt add in starch because i forgot to buy them! hehee. anyway, yesterday its very crispy. but just now (today) when i took a bite, its not crispy anymore. gosh. its more like bread kind of texture. booohoo. whats the stuffs that affect the crispy feeling of this mooncakes? i also didnt add in any yam essence because i want more 'natural' mooncake.

should i go home and heat it up again? maybe will be crispy again. oh, i stored it in a ziplock kind of container after i cool it for the entire night.

Jen said...

oh ya i forgot to mention i cooked the yam mooncakes at 3am!!! yea, prepared from 10plus and finished at 3am. so today tried it at 2plus in the afternoon and its soft.

btw, do u face problems of bubbles when frying the shallot? i deep fried them and there's bubbles bursting in the oil. one of the bigg bubble even burst and hit on my hands! my whole palm full of oil and wrist too! i thought my hand going to be cooked hehee. but luckily only one circle with tiny bubbles.... the size and shape of a shallot ring! gosh. thanks to 'horse oil' and now slowly recovery.

yochana said...

jen

normally after a day, the pastry may not be as crispy as the day you made it. Before cosuming it, bake in the oven for about 5 mins and it will turn crispy again.

I've not seen your teacher's recipe so I cannot comment on why it's not crispy the next day.

rgds.

rgds

karlsfoodie said...

than x lucy for the recipe.. mine turn out great =)

yochana said...

karlsfoodie,

Glad you like it and your's looks wonderful for a first timer. Thumbs up!!

rgds

Anonymous said...

hi yochana
do u know the temperature of frying this mooncake in deep fryer? for how long?

Do i use the shallot oil with the mooncake or use new clean oil? i tried with shallot oil, forgot to discard some impurities and the mooncake becomes very dirty :P Thanks!

yochana said...

hi anonymous,

Fry your mooncakes at low heat but if the oil gets a bit cold, turn on higher..you got to learn how to play about with the heat. Fry till golden brown.

After frying the oil with shallots, discard the shallots, use only the oil for frying the yam

For the pastry, I did not use shallot oil.

rdgs.

yoolee said...

aunty yo, can I ommit vinegar? will it make any difference? thanks-YooLee

yochana said...

Hi yoolee,

yes you can omit the vinegar...not much difference tho. Vinegar actually makes the skin more crispy.

rgds

yoolee said...

thanks for the answer aunty!
just a suggestion, how about putting the mooncake in refrigerator to make it always crispy? can we do that?
hugs-YooLee

yochana said...

hi Yoolee,

you can keep them in the refrigerator and before eating, just bake in the oven for 10 mins and it will be crispy.

rgds

Anonymous said...

Hi Yochana,

Sorry for this stupid question, what does it mean spiral side facing up? Hope to hear from you soon.

Thank you.
Best regards,
Serene

yochana said...

Hi Serene,


spiral means the circle pattern on the dough.

rgds

cutejoos said...

Hello Aunty Yochana, Thank you for your lovely Yam Mooncake Recipe!!! I made it this morning and I got a lot of raves from family!!! Although I did not achieve as many layers as you did.

Anonymous said...

ok, thank you very much and have a great weekend!

Best regards,
Serene

yochana said...

Hi cutejoos,

Smart girl....congrats!!

rgds

Yan's Delites said...

Hi Yochana,
your crispy yam moonies looks as good as those sold at the big named hotels too... kudos !

rgds
yan

Yan's Delites said...

oh, btw, yochana, would you think that baking it rather than deep frying would still result in the same layered crispy look like yours anot ?
(p.s. yet to try but wanna avoid deep frying. =p)
fm : yan

yochana said...

Hi Yan's deelites

Yes you can opt to bake it. The siral layers will still be there. I do bake it sometimes.

rgds

Yan's Delites said...

Thanks for the info Yochana...
will try it & let u know.
=D

julieneadu said...

Hi Yochana, thank you for your never-ending fabulous recipes. Apologise for using this recipe without getting permission from you. Anyway, last week I baked this moonies instead of deep-frying; of which circulating it among friends & what great compliments I receive. Thanks to you for your generosity.

yochana said...

Hi julieneadu

You're most welcome. My recipes are supposed to be shared with everyone so don't feel bad about asking permission. Just go ahead and enjoy all the compliments from your friends and family.

rgds

Anonymous said...

Aunty,
Can i use the filling to wrap with snow skin mooncake?

TQ

yochana said...

Hi ANONYMOUS,

yes you can do that...why not?
it's a good idea.

rgds

Anonymous said...

Aunty,

I need your help urgently...... Help me... pls.

Just now i tried to make this mooncake(filling) by using ping pei but it really glue to the mould at last i "korek" it out! :(

i did dust the mould with koe fen but still the same. wat actualy went wrong? aunty i'm waiting for your advice pleeeeease...... :(

can i use the filling to make angku kueh? (don't want to waste it)

TQ
Doris

Aunty Yochana said...

Hi Doris,

Don't dust your snow skin with kuo fen. Dust it with some steamed flour instead. The kuo fen will make the snow skin sticky in the beginning and hard in the end.

Yes...you can use this filling for ang ku kueh.

rgds

Jas said...

Dear aunty yo,

just saw your red wine mooncake, looks very nice. But just wondering how it taste? Never imagine red wine with mooncake before.

I was trying to bake these thousand layer flaky mooncake over the weekend, but not quite successful. Because i only got a few layers instead of those like yours.

1) May i know when i wrap the oil dough with the water dough, is it ok that the oil dough came out from the water dough?

2) the oil dough feels harder than the water dough is that normal?

3) How come i only have a few layers? Is it because i baked them instead of frying them?

Sorry to bother u with so many questions. U have a great day ahead! Thank you!

regards.

Aunty Yochana said...

Hi Jas,

You have rolled the dough too thin, so the water dough and the oil dough has mixed with each other making it into a single dough.

You can make individual portion rather than a big piece. You divide equally into small portions and roll it one by one.

rgds

Anonymous said...

Hi Aunty,
Do we need to rest the oil dough for 20mins too just like e water dough ? =p

thks very much

lyn

Aunty Yochana said...

hi lyn,

no need to rest the oil dough.

rgds

rosloh said...

Hi Aunty

I tried this mooncake yesterday. It was beautiful on the outside but when I cut open, Ii seems like my yam filling is a bit on the dry side.
- I reduced the sugar to 110gms.
- I originally baked the mooncake at 180C for 16mins but it came out pale looking and the skin was soft, I then went to deep fry to get the golden colour.
- Should I increase the oil when cooking the yam paste or the wheat starch?
- Which do you think is my problem?
Sorry to bother you with my bothersome qtns.
Most of baking using your recipe always turn out good and satisfying.

Rosalynn

Aunty Yochana said...

Hi Rosalynn,

because of the cutting down of the sugar, the yam is dry. Cannot add in too much oil otherwise your filling will be very oily.

rgds

rosloh said...

Hi Aunty

Thanks, will try again but according to your filling proportion.

Another thing, can I totally omit the alkaline water for the baked traditional mooncakes?

Thanks in advance.

Rosalynn

Aunty Yochana said...

Hi Rosalynn,

it's only a teasp..shouldn't be a big problem if you omit it.

rgds

April said...

Hi Yochana,

I roll my dough into swiss roll shape one time, then i turn the swiss roll dough 90degree, roll out and roll into swiss roll shape 2nd time.

After baking, I can see the circle lines on my mooncake but it didn't open up as layered flakes.

Do you know why? Is it because i roll my dough wrongly?

Thanks,
April

Aunty Yochana said...

Hi April.

looks like you need to attend a hands-on class.

rgds

You Fei said...

Hi aunty,

Is the shortening stated in this recipe crisco?

Regards,
You Fei

Aunty Yochana said...

Hi You Fei,

Crisco is shortening lah...

rgds

Eileen said...

Hi Aunty Yochana
Thanks for sharing this recipe. I have made it for 3 times and my relative n friends all said it is nice. But I didn't get as much layers as yours n I have baked it instead of fry. I also use the fillings to make snowskin mooncake. Can I know what can Kou Fen use for other than snowskin mooncake? Left a big packet of it and don't want to waste it.

Eileen Tan

Anonymous said...

Aunty, pls advise temperature required if I were to bake this..my daughter loves this type of mooncakes and I hope to try your recipes...thks in advance.

Linda

Aunty Yochana said...

Hi linda,

Use 175C to bake,

rgds

Carrie said...

Hi Aunty Yochana,

If I were to bake at 175C, how long must I bake it for?

Thanks!


Cheerios,
Carrie

Aunty Yochana said...

Hi Carrie

Bake for about 25 mins or till golden brown.

rgds

Carrie said...

Hi Aunty,

Okie, thanks so much! Would love to try this soon. My dad and sis love anything w regards to yam!


Cheers!

lil said...

Can i include in the yam paste the salted egg yolk, just like traditional mooncakes?

lil said...

Hi Aunty,

Can check whether I can include the salted egg yolk in the mooncake as well? just like traditional mooncake?

Thanks

Eileen said...

Hi Lucy,

Would like to know if I can use corn oil to replace shortening for this recipe too. Thanks.

Regards,
Eileen

Aunty Yochana said...

Hi Eileen

I'm not too sure whether u can use cornoil ....my fear is that it might disintegrate in the oil while frying. I've always been using shortening.

rgds