Thermomix® Yam Flaky Skin Mooncakes

Do you know you can make mooncakes from scratch with your super kitchen all-in-one, Thermomix®?
There’s nothing more fulfilling than making your own mooncakes that is adapted to your personal preference and definitely will not contain any harmful nasties!

Watch our Cook-Along Tutorial on Thermomix® Facebook Page from here

As mooncake making process is rather long, make the paste in advance (it needs time to cool down) and develop a firmer texture.

Yam Swirl Flaky Skin Mooncakes ingredients

Yam Paste

• 450g Yam cut into cubes
• 100g Icing sugar
• 80g unsalted butter (omit pinch of salt if using salted butter)
• 15g Wheat starch
• Pinch of salt

1. Add 500g water into mixing bowl, place yam cubes and pandan leaves in Varoma dish and stack on the lid.
2. Steam at 20min / Varoma / Speed 1.
3. Discard water from mixing bowl. Placed steamed yam cubes, icing sugar, salt, starch and butter into the mixing bowl, mix 30s / Speed 6.
4. Cook 20min / 95ºC / Speed 3 or until the paste thickens. Stop every 5mins to stir well.
5. Allow to cool and keep in fridge. Once the paste is set, roll into 14 balls @45g each for later use.

Salted egg yolks
Quantity per your preference
Rinse and bake with sesame oil or Shao Xing cooking wine coated at 150c for 5 minutes (or steam for 5min)
Blot the oil off before wrapping into the mooncake paste

Ingredients for Flaky Skin Dough

“Water Dough”
200 g Plain flour
30 g Icing sugar
50 g Unsalted Butter
100 g Water

1/2 tsp Vinegar

“Oil Dough”
180 g HongKong flour
20g Sweet Potato Powder* (for purple colouring)
100g Unsalted butter

2 tsp Yam extract / paste
Pinch of salt

Water dough

1. Place water dough ingredients into the mixing bowl and mix 10s / Speed 4. Knead at 20s / dough mode
2. Transfer the dough into a bowl and rest the dough for 30mins.
3. Divide water dough into 7pcs of 50g.

Tips: Allowing the dough to rest is important, never skip this step

Oil dough:

1. Place oil dough ingredients into the mixing bowl and mix 30s / Speed 3.
2. Scrap well inside and mix 20s / Speed 3. (Repeat this step 2x)
3. Divide oil dough into 7pcs at 40g
4. Cover the dough and keep in the fridge when waiting for water dough to rest.

Tips: Chill your dough if is sticky.

1. Preheat oven at 170ºC .
2. Wrap oil dough into water dough and shape it into a ball.
3. Roll out the dough into oblong shape, then roll up from bottom. Cover with cling wrap, set aside to rest for 20 minutes.
4. Shape the dough thin and long. Flatten and roll it out long for more layering, then roll it up again.
5. Chill in the fridge for 20 mins.

Shaping (Tip : Watch the tutorial first before doing it)

1) Wrap each oil dough inside each water dough

2) Cover with a plastic/cling wrap and rest with seam side up

3) Roll out the rested dough into a long flat shape

4) Roll up diagonally into a long roll and rest the dough further*

5) Roll out the diagonal rolls into a long flat shape* and roll up. Rest the dough

6) Cut the dough in step 5 into half, seam side up, flatten and roll out into a round shape taking care to keep the swirl central

7) Wrap the filling inside, ensure the filling is fully wrapped to avoid leakage during baking

Bake in a preheated oven at 170c for 20min OR deep fry until golden

Tips:

• Rolling the dough out long at the 2nd time is to have more layering when we cut the dough into half.
• Using pork lard or shortening gives a more outer flaky crust
• You may colour oil doughs and wrap them into the water dough for a kaleidoscope of colours in your flaky skin to make “rainbow flaky mooncakes” The use of colouring liquid may make the oil dough wetter and harder to handle.
• The Yam paste mooncakes must be consumed within 5 days as it is homemade without any preservatives

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