Only this year then did I realise that there are so many variations or types of mooncakes that I never know their existences. Among all, Teochew Spiral (Thousand Layers Flaky) Mooncakes fascinates me the most. I told myself, I must try making them this year.
Most of the Teochew Yam Mooncakes that I came across are made using the Visible Layering – Spiral (Escargot) shaping (圓酥).
I learnt from Corner Café that there is another way of shaping the dough and the technique is known as Visible Layering – Parallel shaping 直酥. It is done in the same way as the above, except that when you cut the dough into halves to reveal the cross-section, you cut horizontally (lengthways). With the "experimental" mindset, I made some using the Visible Layering – Parallel shaping 直酥.
The layers for the baked end-products are indeed very fragile and flaky. Secure yourselves with a plate or serviette when you are eating this. Haha... With this, I hereby declare that my mooncake making frenzy for this year has finally concluded.
Thanks to Jane's Corner for sharing the recipe and Anncoo Journal for the detailed step-by-step pictures. :)
Teochew Yam Mooncakes
Adapted from: Jane's Corner and Anncoo Journal
Ingredients (Makes 6)
100 g plain flour
5 g icing sugar
35 g shortening
45 g water
80 g plain flour
40 g shortening
1/4 tsp yam paste
180 g yam paste filling
1. Filling: Divide into 6 portions of 30 g each. Shape round and set aside.
2. Water Dough: Mix plain flour, icing sugar and shortening together until it resembles fine breadcrumbs. Add in water and knead for 5 – 6 minutes into a soft dough. Cling wrap and let it rest for 40 – 45 minutes. Divide into 3 portions of around 60 g each and shape round.
3. Oil Dough: Mix plain flour, shortening and yam paste together and knead into a dough (Do not over-knead). Cling wrap and let it rest for 30 minutes. Chill in the fridge. Divide into 3 portions of around 40 g each and shape round.
4. Flatten a piece of water dough and wrap in an oil dough. Pinch to seal edges.
5. With the sealed ends facing up, lightly flatten the dough. Using a rolling pin, roll out the dough into an elongated shape around 15 cm long. Roll up the dough in a swiss roll style. Rest for 10 minutes.
6. Turn the dough 90 degrees with the end facing up. Roll out the dough into an elongated shape around 20 cm long. Roll up the dough in a swiss roll style. Rest for 20 minutes.
7. Cut the dough into halves to get 6 portions in total.
8. Lightly flatten the dough. With the cut side facing down, roll out dough into a round shape with the edges thinner than the centre. Wrap in the filling and pinch to seal the edges.
9. Place the sealed ends facing downwards on a lined baking tray and bake in a preheated oven at 170°C for 25 minutes.