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Teochew Mooncake (With Yam and Pumpkin Fillings) 潮州芋头南瓜月饼

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500 g Peeled Taro
1 medium size of Purple Yam
180 g of Sugar
90 g of Homemade lard
700 g of Kabocha pumpkin (Seeds removed)
50 g of Sugar
30 g of Homemade lard
2 tbsp of All purpose flour
260 g All purpose flour
50 g of Fine sugar
90 g of Homemade lard
100 g of Water
210 g of Cake flour
90 g of Homemade lard
16 只月饼)
500 克 去皮芋头
1 小 只紫薯
90 克 猪油
700 克 带皮日本南瓜
30 克 猪油
2 大勺 中筋面粉
260 克 中筋面粉
50 克 幼糖
90 克 猪油
210 克 低筋面粉
90 克 猪油
1. Cut Taro
2. Mash the yams into a paste using stand mixer or food processor, add sugar and lard and continue to mash until the mixture is smooth.
3. Place the mixture in a cooking pan and cook at medium heat, stir continuously to prevent sticking to the bottom of the pan. Cook until the mixture form a soft dough. Let cool and divide the paste into 16 equal parts, around 40 g each.
1. 把芋头切块和紫薯一起蒸
2. 加几滴柠檬
3. 把拌好的芋泥倒入锅里
4. Cut Kambocha pumpkin into pieces and steam for 45
5. Place the cooked pumpkin, sugar, lard and 2 tbsp of all purpose flour in a bread machine and run the Jam function to a full cycle. You can also do this by mashing and cooking the paste on stove top. I let my bread machine take care of the pumpkin while I worked on the Taro.
6. Take the pumpkin paste out once the Jam cycle is done and the paste turn into a soft dough, if it is still runny, run the cycle once more until the desired consistency reached.
7. Let the pumpkin paste cooled and divide into 16 equal parts, around 18
4. 把南瓜切大块入锅蒸软
5. 把南瓜肉
6. 果酱程序完成后
7. 做好的馅冷却后分成
8. Take one portion of taro filling and lightly press with thumb to form a small bowl like shape, place one pumpkin ball in it and wrap up to form a larger ball. Repeat the steps for all the fillings. Refrigerate for 20 minutes before use.
8. 取一份芋头馅用拇指压成窝窝状
9. To make the water dough, combine all purpose flour, lard, sugar and water to form a soft dough. Let it rest for 15 minutes before kneading again to form a smooth dough. Rest the dough for 15 more minutes before dividing it into 8 equal parts, 62 g each.
10. To make the oil dough, combine cake flour and lard by slowly pressing and mixing the two using hands to form a dough. Divide the dough into 8 equal parts, 38 g each.
11. Take one portion of oil dough and with the help of rolling pin, roll it out to form a disc around 4 inches in diameter. Place one portion of oil dough in it and wrap up, pinch to seal edges and roll it into a larger ball. Repeat the steps for all the dough. Let the dough rest for 15 minutes.
9. 把中筋面粉
10. 把猪油和低筋面粉用手指头慢慢捏成一个面团
11. 取一份水皮擀开
12. Take one portion of the dough, with the sealed side facing up, roll it into oval shape using a rolling pin. Roll it up tightly like a Swiss roll to form a cylinder. Turn the roll 90 degrees with the end facing up. Repeat these steps for all the dough portions and let the rolls rest for another 15 minutes.
13. Take one roll with the end side facing up, roll into a long thin strips with the help of rolling pin. Roll it up again like a Swiss roll to form a shorter but thicker cylinder. Repeat the steps for all the rolls.
12. 取一份面团
13. 取一份松弛好的小面团打直
14. Cut the roll into half using a sharp knife, with the incision part facing down. Flatten the half dough to form a round disc, place a taro pumpkin ball on it and wrap up, pinch to seal and make into a round ball.
15. Heat up 5 inches of oil in a deep fryer, with the help of a strainer
14. 取一只松弛好的面团
15. 一口小锅里热上