They said, if you master how to make spiral pastry, you will be able to churn out many other Chinese pastry after.
So I was keen to take up this challenge and at the same time, see whether I can accomplish making Teochew Mooncake 潮州香芋酥皮月餅 on my own.
Over in the cyber, each has their own method to doing it but more or less, the basic first two steps are almost similar so I am taking all that I learnt and form into one.
Hopefully some day, my kids will attempt this on their own too.
What you need:
yield 12 pcs
Water Dough
180g plain flour20g sugar60g shortening90g water1 tsp yam flavour½ tsp purple colouring
Oil Dough
160g plain flour80g shortening
Fillings
365g yam paste
Method:
Water dough
In a large bowl, add plain flour and make a well.
Add in the butter, water and yam powder, and colouring. Try to blend as much as possible until the water is well incorporated into the butter.
Slowly bring in the flour and form a dough.
Knead until it is smooth and butter are well incorporated. Cling wrap and let it rest for half hour.
Using the same bowl, add in the cake flour and butter for the oil dough.
Knead until butter is incoporated and a smooth dough form. Set aside.
Divide yam fillings into 12 pcs @ 30g each.
Divide the water dough into 6 pcs @ 18g. Form into a ball and flatten.
Divide the oil dough into 6 pcs @ 12g.
Wrap the water dough over the oil dough. Make into a rectangle shape.
Flatten and roll from center to top and then from center to bottom. Roll up the dough.
Turn 90 deg and roll center to top and center to bottom. This time try to stretch longer so that you can create more layers.
Roll up the dough.
Cut into half.
Flatten and roll to form a disk.
Turn the bottom disk over and place the yam filings on it. Seal.
Place the seal side on the baking pan.
Bake for 20 - 30 mins at 180 deg
