How to make Rainbow Thousand Layer Yam Mooncake!!

Recipes!

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Rainbow thousand layer Yam Mooncake

Ingredients

For Yam filling
500g Yam / Taro
60g Caster sugar
25g Unsalted butter

For water dough
55g High protein flour / bread flour
55g Low protein flour/ cake flour
20g Icing sugar
40g Unsalted butter
50ml cold water
1/2 tsp lemon juice

For oil dough
100g Low protein flour/ Cake flour
44g Clarified butter /Ghee
Food coloring
Note:
I am making 4 colours, so each portion =
25 g low protein flour/ cake flour + 11 g clarified butter/ghee +1~2drops food colouring

Method
1. For filling, peel and cube the taro/yam. Steam for about 30 - 40 minutes until the taro is fork tender. Mash the taro into a paste. Mix with sugar and butter. Set aside to cool. Divide to 12 portions.

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2. For water dough , mix all the ingredient and knead into a dough. Don't knead too long, as long as the ingredients are mixed nicely. Cover with cling paper and leave it to rest for about 30.

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3. For oil dough, mix 25 grams cake flour with 11 grams clarified butter /ghee, add in 1 to 2 drops food coloring. Mix everything and knead into a dough. Repeat the same step for the other 3 different colors. Wrap with cling paper and leave it aside to rest for 30 minutes.

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4. Divide water dough into 6 portions. Divide the colored oil dough into 6 portion (6 portion for each color ).

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5. Roll water dough into a flat round shape, then wrap the 4 color oil dough into it. Make it into a round sphere dough. Repeat until all the dough are used up. Cover it and Leave it aside to rest for 30 minutes.

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6. Shape the round sphere dough into a rectangular shape, and roll it flat as thin as possible. Do it softly and slowly and prevent it from tearing.

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7. Roll it into a log from side angle. You may choose any angle that you want, you will get different tone and different color using different angle .

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8. Roll out the long log with your hands as long as possible.

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9. Using rolling spin ,roll it flat as thin as possible, remember to do it softly and slowly to prevent it from tearing .

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10. Roll it up making it look like a Swiss roll. Then cut the dough into 2 pieces using a very sharp knife, do not pull or slide out the knife as it will smear the pretty colors.

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11. Slightly flatten the dough using palm . Then FLIP IT OVER making sure that the CUT side is facing DOWN.

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12. Roll it flat, roughly into a size of your palm.

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13. Wrap the yam filling with it , gently pull the dough upwards and around the yam filling . (Use thumb from another hand to gently apply some pressure on the filling) Seal it once the yam filling is fully covered with the dough.

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14. Bake the yam moon cake in a preheat oven at 160' C for about 20- 25 minutes. (Please observe the progress of baking as every oven differs in condition/temperature according to its quality and consistency)

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15. Your beautiful Yam moon cake is now done and is ready to serve !
note: Must consume within 3 days!

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