Sunday, 9 September 2012

Mooncake : Teochew Mooncake With Yam Paste Filling潮州月饼

Mooncake : Teochew Mooncake With Yam Paste Filling

  潮州月饼

 Fresh from the oven

With yam paste filling and salted duck egg yolks



The Mooncake Festival is just round the corner. Shops and supermarkets are already doing brisk business selling a wide variety of mooncakes. Those mooncakes sold commercially are very attractively packaged and beautifully made. However, they are too sweet for my liking. If I have the time I would rather make the mooncakes at home. Though they may not turn out to be as beautiful as those sold in the shops but then I can control the amount of sugar that I put into the mooncakes and they are free from preservatives.

I cannot remember from where I got this recipe because I had been an avid recipe collector since I was a teenager. But I am truly grateful to whoever shared this recipe years ago either via the newspapers or magazines. 


Note : In case you do not know what to do with the excess salted egg whites, click here

 

Ingredients


-8 salted duck egg yolks - (steam the salted egg yolks on an oiled plate for 10 minutes)
-8 large paper cups


Place the salted duck egg yolks on an oiled plate
Steam them  for 10 minutes

 

Lard Pastry Dough


110g high protein flour
60g lard

Mix well together. Allow to rest for 30 minutes. Divide the dough into 8 equal portions


Water pastry Dough


110g high protein flour
1/2 tbsp vinegar ( optional )
20g lard
60ml water

Mix well together. Allow to rest for 30 minutes. Divide the dough into 8 equal portions.


Yam Paste Filling


480g yam ( nett weight after removing the skin )
145g sugar
80g cooking oil
2 shallots, sliced thinly
1 tbsp flour
1/8 tsp salt mix with 1 tbsp water



 
Cut the yam into thin slices.
Steam at high flame for 20 minutes until very soft.
Mash the yam immediately while they are still very hot.
Remove the hard lumps that did not soften and could not be mashed.

 
 Wrap one salted duck egg yolk with one portion of the cooked yam paste filling


Form into smooth round balls. The salted duck egg yolks are wrapped inside the yam paste


Instructions To Prepare The Yam Filling


1.  Steam the yam for about 20 minutes until very soft.
2.  Mash it while it is still very hot. Remove all the hard lumps that did not soften
3.  In a wok, heat 4 tbsp cooking oil and fry the sliced shallots until light brown
4.  Remove all the shallots, leaving the oil in the wok
5.  Add in the mashed yam, sugar, salt solution, flour and the remaining oil
6.  Stir briskly until the yam is dry and forms a lump and is no longer scattered all over the wok
7.  Dish up and leave it to cool
8.  Once the cooked yam filling has cooled down, divide them into 8 portions
9.  Wrap one salted duck egg yolk with one portion of the yam paste filling
10. Form into 8 round balls of yam paste filling


How To Wrap The Mooncakes

 


 1.  Use one portion of the water pastry dough and place it on a flat surface

2.  Use a rolling pin to roll and flatten the water pastry dough into a flat rounded mass.

 3.  Place one portion of the lard pastry dough on top of  the flattened water pastry dough

 4.  Wrap the  water pastry dough round the lard pastry dough

 5.  Seal the edges and form into a ball

 6.  Roll out the ball into an oval shape

 7.  Roll up one end of the oval-shaped dough like in a Swiss roll

 8.  This is how it looks like when rolled up

 9.  Use a rolling pin to press down and once again roll out the dough length wise

 10.  The rolled out dough

 11. Fold it up from one end, Swiss roll style



 12.  End result of the rolled up dough

 13.  Use a rolling pin to press it down

14.  Roll out into a flat rounded flat mass.

15. Place a piece of yam paste filling in the centre and  wrap it up.

15.  Once wrapped up, place it into a large paper cup
16.  It's ready for baking

 











Baking the Mooncakes


1.  Preset the oven at 180 degree Celsius
2.  Place the wrapped Teochew mooncakes into the oven 
3.  Bake at 180 degree Celsius for 30 minutes



 Teochew mooncakes


6 comments:

  1. Found your blog while searching for yam mooncake.
    May i know any substitute for lard? Or mind to share where to get the lard?
    Thanks for sharing!

    ReplyDelete
    Replies
    1. Hi Fei Fei,

      Thanks for visiting. Lard is oil from the fatty parts of pork. I made my own lard by frying fatty pork cut into cubes and frying them in a dry wok over slow fire until oil oozed out and the white fatty pork turned crispy brown. Use only the oil.

      I do not know of a substitute for lard.

      Delete
    2. Thank you Doris! Will let u know after i tried ur receipe! =)

      Delete
  2. Doris,
    I have doubt, the lard that you use is in liquid form right? Or you freeze it into solid form?
    I found some info bout substitute lard with unsalted butter, so i was wondering should i melt it or let it be at room temperature.
    Kindly please advise, thanks!

    ReplyDelete
    Replies
    1. The lard I used is in liquid form. I have not substituted lard with any other substance. I think if you want to substitute lard with unsalted butter, it should be at room temperature. You may try and share the result with me?

      Delete

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