(A) Water Dough 水皮
High Protein Flour 高筋面粉 120g
Low Protein Flour 低筋面粉 50g
Castor Sugar 砂糖 32g
Unsalted Butter 无盐奶油 64g
Water 水 80g
(B) Oil Dough 油皮
Low Protein Flour 低筋面粉 180g
Unsalted Butter 无盐奶油 40g
Shortening 白油 (Crisco) 50g
Yam Paste 芋头香精 ~
Water Dough 水皮
1. Combine high and low protein flour, sieve onto table. Make a flour well, mix in sugar and butter.
2. Add in water to (1). Knead until smooth and non-sticky dough is formed. Shape the dough into a
ball, cover with plastic sheet or wet towel. Rest for 30 minutes.
Oil Dough 油皮
3. Sieve low protein flour on table. Make a flour well. Mix shortening, unsalted butter and
colouring. Use cut and paste method until a dough is form. Cover the dough with plastic sheet,
rest for 30 minutes.
Yam Paste 芋头馅
Yam (raw, skinless) 芋头 (脱皮，切片) 500g
Icing Sugar 糖粉 130g-150g
Corn Oil 玉米油 80g-90g
Condensed Milk 炼奶 (optional) 25g
1. Thinly slice the yam. Steam over high heat. Once the yam is cooked, transfer to a mixer and blend
while they are still hot. Blend until the smooth paste is formed.
2. Mix in sugar, corn oil, condensed milk and yam essence. 加入糖,油,炼奶和芋头香精拌.
3. Transfer to a pan, cook at low/medium fire. Use wooden spoon to stir until the paste is not
sticking to the spoon (about 10 minutes). 把芋头泥放进锅里，以低/中火煮至芋头泥不粘木匙
Yam Mooncake 芋头月饼
1. Divide water dough into 40g each. Divide oil dough into 30g each. Divide filling into 40g each.
2. Wrap the oil dough with water dough. Make a ball. Roll out the dough into thin sheet. Roll it up. Rest for 15 minutes. 用水皮包着油皮做出球状。把面团扞薄卷起。静置15分钟。
3.Repeat the above step. 重复以上动作。
4. Cut the dough into two equal portions. Place the cut edge facing up. Roll it into a thin round disk.
Wrap in yam paste. Shape and arrange on baking tray. Rest for 20 minutes.
5. Bake in preheated oven at 180C for about 25-30 minutes.