A month to Chinese Mooncake Festival.
One of my favourite traditional mooncakes is the Flaky Yam Mooncake because I love orh nee (芋泥) — a yam paste dessert with Teochew roots. This mooncake is a labour of love as homemade yam paste is wrapped in a thousand-layer pastry crust made by combining two types of dough, a method commonly used in Chinese pastries. Yet, the dough is surprisingly easy to handle and yields beautiful results as it literally “blooms” right in front of you as it is lowered into hot oil.
Whole salted egg yolk.
Water dough:
150g plain flour
40g shortening
20g caster sugar
70g water
1 tsp white vinegar
Oil Dough
130g plain flour
80g shortening
Yam Filling:
600g fresh yam, diced
160g sugar
15g wheat starch
80ml cooking oil
2-3 shallots, sliced
10 salted egg yolks
