Thousand Layers Yam Mooncake (Teochew Spiral Mooncake 芋头酥)

Mid-Autumn Festival is around the corner, I'm making this Thousand Layers Yam Mooncake or Teochew Spiral Mooncake for an old friend. Please go to Carol's blog to see the method in making yam paste and the flaky yam mooncake.  

I'm submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (September 2011), hosted by Happy Home Baking.

Recipe adapted from Carol
Ingredients for yam paste:
1 big (500g) yam, cut into small cubes, steam for 20 mins, mash.
80g sugar
30g butter
20g milk powder


water dough:
200g plain flour
15g sugar
70g Ghee (used olive oil)
105g cold water

oil dough:
160g top flour
80g Ghee (used olive oil)
few drops of yam essence (used voilet food colouring)


Steps:
1. To prepare water dough: sugar + flour, add water + oil, knead for 5-6 mins to form soft dough.
2. cover dough with wrapping foil and set aside for 40 mins.
3. To prepare oil dough: flour+ oil+ food colouring, knead to form soft dough (don't knead too long), keep in fridge.
4. Cut water and oil doughs into 3 portions respectively, form balls.
5. Wrap oil dough in water dough. Flatten the dough, roll up the dough in swiss-roll style, cover with wet cloth, let the dough rest for 10 mins.
6. Flatten the dough and roll up the dough in swiss-roll style, cover with wet cloth, let the dough rest for 20 mins.
7. Cut the dough into half, flatten the dough with rolling pin, cut side outward, wrap in yam filling.
8. Bake at 170C for 25 mins. 

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Gabriel, 3 years 5 months writing his name by himself for the first time, the writing in purple was written by him!