YAM MOONCAKE

 This pastry dough was taught to us by my father.He learned this pastry dough when he was a helper in the kitchen,as what he told us,1n 1950 and 1960 this pastry only make for wedding dinner.I am giving this recipe ,I will try my best to explain.you can use the pastry to make curry puff and add any filling you like.

YAM MOONCAKE

Filling;

1 1/2 kg yam ( buy the thai yam )
500g sugar
1 rice bowl shallot oil

peeled the yam,wash and cut into slices,steam over high heat till cook and mashed into paste.Heat the wok with 1 rice bowl of oil,add in shallot and deep fry until fragrant.discard the shallot. Add in yam paste and sugar keep stirring till the paste is thick  can be formed into a ball.off he heat .cool first and
take about 35 g yam paste and roll into a ball . keep in the refrigerator before use.

Water dough;
600gm plain flour
100 gm shortening
250 ml water
4 tbsp cooking oil
2 tbsp sugar.

Mix all the skin dough ingredients in a big bowl till the batter into a smooth dough.put aside.if a bit dry,add a tbsp of water.put aside.

Shortening dough;
Plain flour 350 gm ,cooking oil 14 tbspoonful mix together to form a dough, if the dough is dry add some oil so the dough can roll into small  ball.adjust it

Method for rolling the dough;
Water dough 50 gm         shortening dough 25 gm
1.Wrap the shortening dough with the water dough.
2.flour the table top,Flatten the wrap dough into square with stick rolling pin.
3.Fold into a letter ( it should have 3 layer)
4.roll it out into long thin layer sheet and roll like a swiss roll and using a knife to cut into 2.
5.take  a pieces of cut dough face up and use your hand to flatten round shapes,can seen layer on the surface of the dough,use a rolling pin to roll it bigger enough to wrap the yam filling.
6.be careful not to roll too thin or too thick,make sure the surface layer is in the middle before you wrap.so you can to seen the layer from top to bottom.
7.Heat enough cooking oil to cover using medium low heat.don't wait for the oil to get hot.put in the yam mooncake when the oil is just getting warm and lower heat to fry till slight brown.Have to fry for half an hour in order to get the crispy skin.You can reheat in the oven the next day to get crispy skin.