Yay... Yam mooncake! O's name reveals how she loves yam, especially the yam paste (a.k.a orh ni).
This time she is going to try out the recipe where her mom got it from her friend. EXPERIENCE always is the best recipe.
THE DOUGH
Syrup 450g
Peanut Oil 150g
Alkalin Water (碱水) 1 tablespoon
Mooncake Flour 600g
1. Mix these liquids homogenously, then add in the mooncake flour (sifted) untill they are fully combined.
2. Let the dough rest in room temperature for at least 3 hours.
3. Then divide the dough into 40g portion and shape into small ball.
THE YAMMY FILLING
Red shallots 10 pods (peeled & sliced thinly)
Cooking oil 50g
Yam 1kg
Water 200g
Sugar 160g
Pandan leaves 2 (knotted)
1. Heat the oil - 5 mins/Varoma/sp2
2. Add in shallots -15 mins/Varoma/sp1 (or the shallots turn golden brown)
3. Sieve the shallots.
4. Add in yam, water, sugar, pandan leaves - 25 mins/100°C/sp2
5. Let cool the filling and divide it into 25g and shape it into ball.
Dough & Filling
The MAMA method?
Well, this method is a very experience and mood dependent thingy. Hahahaaaa.....
O called it mama method because whenever O asked her mom whatever recipe, especially for the seasoning part, O's mom will never gives an exact measurement. She always answer to taste! Err..... how to season the dish then?
(Of course the dish ended up very differs from O's mom)
Same to this dough and filling too. O's mom always says no need part the dough and filling by using weighing scale. And this time, O weight them using her eyes only.
Yesh, finally O learned the mama method!
FILLING TIME
Press the dough into a flat disc, the diameter should be enough to cover the ball of paste.
Place the filling ball in the center of the dough sheet and then wrap the dough around the filling. (* Remove the excess skin. )
Roll the whole ball into round shape
BAKE IT!!!
Bake in preheated oven 150 ºC for 10 minutes, remove & let cool.
Continue baking at 150 ºC for 10 minutes or until the pastry turns golden brown. Remove from oven and let it cool.
Some useful tips:
1. Cover the baking tray with some oil before place the pastry on it.
2. After the 10 minutes, keep an eye on the mooncake. If the bottom of the mooncake turns brown, off the bottom heating element.
3. You can give an egg brush on the mooncake after the 10 minutes baking.
Do not eat the mooncakes immediately unless you can not wait for it.
It needs 2-3 days to let the oil penetrate the skin for the pasty to become soft and oily.
Here's the FINAL PRODUCT... Cheers....
Baking is a piece of ART, you have to be PATIENCE!!!
