LAYERS YAM MOONCAKES

Mid - Autumn festival customs have passed down from generation to generation. The festival is held on the 15th day of the eighth month on the chinese calendar and is a popular festival celebrated by the chinese.The youngest children will carry brightly lit lanterns during the night.There are many kind of mooncakes to choose with, put in a very nice and beautiful boxes sold at he shop.

LAYERS YAM MOONCAKE

Water dough
60g shortening
1 tbsp sugar
80g warm water
1/4 tsp vinegar
180g high protein flour

Method;
Mix shortening and sugar evenly,pour in warm water and vinegar gradually,stir well.Stir in high protein flour and knead into dough.proof for 30 minutes,then divide into 6 portions.

Shotening dough
180g all purpose flour
100g shoetening

Method;
steam all purpose flour and sieve when it is cool.knead with shortening evenly and divide into 6 portions.

Overall method;
1.wrap shortening dough with water dough. Roll it out into long thin sheet,then roll it into cylinder shape.
2.Roll it out into long thin sheet again,then cut it into 2 long strips.Ply them up.,then roll up. Seal the edges with water. cut off the protruding parts on both sides ( later use).Cut from the centre into 2 strips incision faces downward. Roll the dough to make it thick in the centre but thin at the edges.
3.Wrap in filling.Do not seal the bottom side and leave some spaces. Roll the cut off dough into thin pieces,smear with some water and stick it at the bottom.
4.Heat up some oil,when the oil is warm,add in the mooncakes to deep fry using low to medium low till light brown,dish out.set aside to cool. Or bakes in the oven at 165c for 15 minutes. It will turn white when cooked.
Notes; This is another version of making layers yam mooncake follow the recipes book.