Rainbow Spiral Mooncake Yam Taro Pastry
Full-moon Festival is coming soon! I saw the mooncakes appear everywhere on social media, I also want to do some for fun, haha. Today, I made Yam Paste Mooncake that was similar to last year's video (links below). However, this time I added rainbow colors and turned them into Rainbow mooncakes! Beautiful right? The outer skin is thousand layers of crispy puffs, plus the yam paste filling with sweetness that is just right and salty, fragrant salted egg yolk. Delicious — eat out the Mid-Autumn Full-moon Festival. Enjoy, and make sure to share pictures of your treats on Facebook with me.
Ingredients
| 750 g | Yam (steamed for 20 minutes) | |
| 200 g | White sugar (filling) | |
| 50 g | Vegetable oil (filling) | |
| 37.5 g | Corn starch (filling) | |
| 1 pinch | Salt (filling) | |
| 15 pcs | Salted egg yolks | |
| 1 Tbsp | 15 ml | Rice wine |
| 300 g | All-purpose flour (water dough) | |
| 150 g | Cake flour (water dough) | |
| 87.5 g | White sugar (water dough) | |
| 125 g | Shortening (water dough) | |
| 25 g | Unsalted butter (water dough) | |
| 1 pinch | Salt (water dough) | |
| 225 g | Water (water dough) | |
| 400 g | All-purpose flour (oil dough) | |
| 150 g | Shortening (oil dough) | |
| 50 g | Unsalted butter (oil dough) | |
| 1 pinch | Salt (oil dough) | |
| 5 | Food colorings (red, yellow, green, blue, purple) |
Instructions
Yam paste filling (15 pcs, 49 g/pc): steam the yam for 20 minutes. Cook down the steamed yam with white sugar, vegetable oil, corn starch, a pinch of salt and rice wine into a paste. Wrap a salted egg yolk inside each portion of yam paste.
Water dough (7 pcs, 115 g/pc): combine all-purpose flour, cake flour, white sugar, shortening, unsalted butter, a pinch of salt and water into a soft dough.
Oil dough (divide into 7 pcs, each color): combine all-purpose flour, shortening, unsalted butter and a pinch of salt. Split into 5 portions and tint with red, yellow, green, blue and purple food coloring.
Wrap the oil dough inside the water dough, roll and fold to build up the flaky spiral layers, wrap the yam/egg-yolk filling, shape, then oven bake at 170°C / 338°F for 25–30 minutes.