SPIRAL TEOCHEW YAM MOONCAKES-BAKED AND DEEP-FRIED METHOD

These are Teochew Spiral Yam Mooncake

 I baked two versions of mooncakes 3 days ago.One is the deep-fried version and one is the baked versions.Both turned out fine,but I must say the baked version tasted more like mooncakes than the
deep-fried version.

I think it looked like roses and snail.Compared to other bakers,mine look very different from theirs
from the top.Such a pity that mine don't have the Jupiter look.I'm just happy that I can achieved the
spiral look rather than not looking spiral at all.I will be trying once more and I hope to get a better
look.

My mooncakes here is just using yam as the filling and no salted egg yolks.Our family dislikes
salted egg yolks inside the mooncakes,so I opted it out to make everyone happy and be able to enjoy

the mooncakes,.I know a lot of people like to put salted egg yolks in the center of the filling and it 

also looks like it represents the moon and it does look more prettier.

The baked one is more whitish in colour.I didn't expect the baked one to have the obvious spiral,because people say if you bake rather than deep-fried, the spiral won't be that obvious,but

 here it is proven that it is spiral as well.Perhaps I should use colouring to make it more colourful and beautiful.

INGREDIENTS;

Skin:

Ingredients A

240 g high protein flour,sieved
1 tbsp castor sugar
130 ml water
50 g shortening
1 tsp lime juice

Ingredients B

240 g superfine flour,sieved
170 g shortening/lard

1.  Mix in ingredients A to a bowl.Leave for 20 minutes. Divide into 8 portions.

2.  Mix ingredients B to a bowl. Form a dough.Divide into 8 portions.

3.  Flatten dough A to wrap up dough B.Flatten lengthwise and roll up like Swiss roll.Flatten
     lengthwise again . Cut into half and stack up. Flatten lengthwise and roll up like Swiss  roll  again.

     Leave for 10 minutes and divide into two.This makes 16 portions.

Filling:

1 kg cooked yam,(steamed and mashed)

400g sugar

180g oil

16 cooked salted egg yolks(I skip)

Oil for frying

Filling:

1.  Cook mashed yam with sugar and oil till dry and leaves sides of wok.Leave to cool.

2.  Divide into 100g portion and wrap up with one salted egg yolk(if Using).

3.  Flatten skin and wrap up filling. Deep-fry till golden brown. 

Notes: I take 5 out to bake in the oven.Temperature and time is 180°C for 25-30 minutes.
             The skin is still white after baking,but still flaky.
            Recipe adapted from Her World magazine many years ago and kept until now.