I think this is my second times of making thousand layer mooncake. Although I encounter some difficulties at the beginning of the shaping, I manage to get it right after 3, 4 times.
Actually I suppose divide this dough into six portions to get 12 pieces of mooncake. I only realise after I weight water and oil dough into 30g and 20g respectively (as mentioned in carol recipe). By right water dough should be 60g and oil dough should be 40g, as this dough will be divided into half just before wrap with yam filling. Therefore ends up mini mooncake. :)
Adapted and slightly modified from Carol recipeDo visit Carol blog for detail steps.
~ Yam filling
100g brown sugar
Pinch of salt
30g margarine/ butter
~ Water dough: yield about 350g
200g plain flour
15g icing sugar
~ Oil dough: yield about 200g
160g low protein flour
Some purple colouring
~ Yam filling
1. Steam the yam till soft . While the yam is hot, add in brown sugar, salt and margarine. Mix well and mash into paste.
* I used electric mixer (with K hook) to do the job.
2. Leave aside to cool. Divide into 20g each (mini mooncake).
~ Water dough
1. Mix the sifted flour and sugar together. Add in the lard and roughly mix to form crumbs. Pour all water at once and knead to form soft dough.
* I found that it is easier to get soft dough by adding all water at once.
2. Cover and leave to rest for 40 minutes.
~ Oil dough
* Do not over knead.
1. Divide the water and oil dough into 10 portions (water dough 35g each and oil dough 20g each). Shape them into balls.
* For bigger mooncake do divide the dough into 6 portions.
2. Wrap each oil dough with water dough and form a ball. Repeat the same for the rest.
3. Roll out the ball (start from the 1st ball from step 2) into oval shape. Then roll up like swiss roll. Keep aside to rest. Repeat the same for the next ball.
4. Back to the 1st roll, flatten into long oval shape (do flatten by apply pressure from the middle, up and down). Again roll up like swiss roll. Keep aside to rest. Repeat the same for the rest.
5. Cut the 1st roll into half. Flatten the dough into round. Wrap in the yam filling with cut side outward. Repeat the same for the rest of the rolls.
6. Bake in preheated oven 180C for 25 minutes.
* I apply egg wash after 20 minutes in the oven.
I am submitting this post for Aspiring Bakers #11: Mid-Autumn Treats (September 2011) hosted by Happy Home Baking .