Thursday, September 3, 2015

Flaky Teochew Mooncake @ 潮州千层酥皮月饼

Actually, its just came out of the blue I made these teochew mooncakes. Its all because of the leftover taro after making the savoury dish the other day. Afraid wasting, so quickly made them into taro paste which is much easier for storage. Teochew style mooncake is normally came with flaky layers pastry. I made the baked version teochew pastry long time ago but have yet tested the fried version. Guess, this is the right timing to do so !

(Recipe adapted from here)
Ingredients for pastry dough :
Dough (A)
200gm  all purpose flour
30gm  icing sugar
50gm  shortening
100gm  water + 1/2 tspn  vinegar

Dough (B)
180gm  all purpose flour
100gm  shortening

Method :
(1) mix together ingredients dough (B) till soft dough is formed, set aside.
(2) for dough (A), combine flour& sugar into a big mixing bowl till well mixed, then rub in shortening till everything is well cooperated.
(3) next, stir water mixture into dough (A) dry ingredients till soft & moist elastic dough is formed. Leave to rest for 20 minutes before further process.
(4) now, divide both dough into 4 portions each then wrap dough (B) into dough (A).

(5) flatten the wrap dough by using a roller pin to form a prolong rectangle shape (as picture shown above), then by using your hand, roll dough from the shorter end to the other end like swiss roll.
(6) again, flatten the roll dough by pressing it with the rolling pin then roll to form a flat prolong rectangle shape as well, in the opposite way round.
(7) now, roll the shorter end to the other end to form a swiss roll. Then divide each roll into 4 portions. So, you will get all together 16 portions.

Ingredients for yam paste :
500gm  taro / yam, skinned & sliced
2 TB  wheat starch
150gm  sugar
60ml  cooking oil / corn oil

Method :
(1) steamed the sliced taro for 20 minutes or till soft to be mashed.
(2) then add in sugar & wheat starch and blend till well cooperated.
(3) now, preheat a non-stick pan with cooking oil then cook the yam paste till hard ball paste & well cooperated with the oil. Set aside to cool.

*This recipe is just enough to make up 10 balls of filling. So, most probably you need to double up the recipe. Otherwise, use mung bean paste for the leftover pastry crust.

TO ASSEMBLE :
Flatten each portion of pastry dough just by the size to cover 3/4 of the fillings, then slowly push pastry dough to the end of the meeting point and press to seal everything up. The filling is about 50gm each.
Finally, fried pastry till golden brown and leave cool.

These flaky skin mooncake looks as good as it tastes ! I love the taro filling. Simply addictive !

5 comments:

Kimmy said...

Very nice mooncakes. Looks so crispy and fluffy. Taro filling is one of my favourite. Thanks for sharing and bookmarked.

Angie Schneider said...

So flaky and wonderfully delicious!

Cass @ 揾到食 said...

My favourite mooncake! Can i "dabao" some?

Sokehah Cheah said...

I love taro and this sure looks good, crispy!

Zoe said...

Hi Kristy,

I like taro mooncakes too. Never try frying my mooncake before... After seeing your fried version looking extra crispy and flaky, my hands are itchy :p

Zoe

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