Spiral Thousand Layers Mooncake usually made with lard and coloured with natural colouring powders for the skin, and filled with sweetened purple yam paste and salted egg yolks. The skin are super flaky and the size of the mooncake is perfect for not-sharing! Opppsss!
Mooncake festival is next month, I started making this on beginning of this month. And this is my third time making, and will still making more todo some gifting, cause nothing can beat a homemade mooncake! I even homemade the lard using Thermomix. If you not using the lard, you can replace it with ghee or Golden Churn Butter (in tin).
I made everything from scratch including the salted egg yolks filling, if you want to save some time, you may just use a whole salted egg yolks for each mooncake. So you will need 16 egg yolks instead of 4.
INGREDIENTS AND SUBSTITUTES
- Unsalted butter – I always purchase unsalted butter so that I can control the amount of salt for my baby and any other recipes. But if you only have salted butter, then you can omit the salt in this recipe.
- Sugar – Regular white castor sugar will do. If you prefer, you could substitute with brown sugar.
- Lard – Chinese baked pastries mostly made with lard. If you can’t have lard, you can substitute with clarified butter. (I used Golden Churn Butter in tin)
RECIPE TIPS
- Chill the dough. Wrap the dough tightly with cling film to avoid over dry and let it chill in refrigerator for at least 30 minutes for easy handling.
- ALWAYS cover the dough with cling film. While handling the dough one at a time, cover the rest of the dough with cling film, otherwise, it will dried up and crack while you rolling out.
- Arrange the dough in sequence, let the dough rest. Work one dough at a time, and place them in sequence so you can give the dough enough time to rest while you proceed to the next step with the first dough.
STORAGE AND REHEAT
This mooncake will stay good in air tight container up to 3 days in room temperature. You may keep it refrigerated for up to 7 days. It will lose the flakiness after refrigeration, you need to REHEAT it either using a
- Air fryer: 180ºC for 5 minutes
- Oven: 180ºC for 5 – 8 minutes
RECIPES VIDEO
If you’ve made this recipe or any recipes from my site, please tag on Instagram using #villetttkitchen! You can also tag me in your Instagram stories using @villettt. I always love to see your creations!
RECIPES CARD
Spiral Thousand Layers Mooncake
Spiral Thousand Layers Mooncake usually made with lard and coloured with natural colouring powders for the skin, and filled with sweetened purple yam paste and salted egg yolks. The skin are super flaky and the size of the mooncake is perfect for not-sharing! Opppsss!
Place water in mixing bowl, put taro in Varoma tray and purple sweet potato into Varoma dish, then place the Varoma set into position, steam 30 min | Varoma | Speed 1. Remove Varoma set. Empty mixing bowl.
Place steamed taro, steamed purple sweet potato, butter, sugar, oil, milk powder and salt in mixing bowl, mix 1 min | Speed 4. Scrap down the sides with spatula.
Remove measuring cup, cook 15 min | 120°C | Speed 2. Meanwhile, bake the salted egg yolk for 5 - 7 minutes 180ºC.
Transfer the yam paste into a container cover with cling film in contact with the surface, let it cool down a little and refrigerate about 2 hours or overnight. Clean and dry mixing bowl.
Place baked salted egg yolks, milk powder, butter, whipping cream, plain flour and parmesan cheese into mixing bowl, mix 1 min | Speed 4. Scrap down the sides with spatula.
Cook for 10 min | 95°C | Speed 3. Transfer the salted egg yolks paste into a bowl cover with cling film in contact with the surface, let it cool down a little and refrigerate about 2 hours or overnight.
Divide the yam filling into 20 grams each, roll into balls and cover with cling film. Divide the egg yolks filling into 16 portions (about 15 grams each), roll into balls and cover with cling film.
Make a hole into the yam paste filling ball with thumb and wrap 1 egg yolks filling in, cover the egg yolks by pinching the edges of the yam filling. Repeat with the rest of the filling. Keep them refrigerated until needed.
Place flour, sugar and lard into mixing bowl, mix 15 sec | Speed 4.
Add cold water, knead the dough at 2 min. Wrap the dough with cling film and let it refrigerated.
Without cleaning the Thermomix® mixing bowl. Place flour, lard, salt and purple colour powder into mixing bowl, mix 15 sec | Speed 4. Wrap the oil dough with cling film and keep it in refrigerate.
Divide the water dough into 8 equal portions (each portion is about 45 g), cover with cling film and let it rest for 15 minutes. Meanwhile, divide the oil dough into 8 equal portions (about 35 g each), cover with cling film and let it rest for 15 minutes.
Take one oil dough and one water dough out, keeping the rest covered with the plastic wrap. Flatten the water dough and wrap one oil dough in, cover the oil dough by pinching the edges of the water dough. Gently roll it into a ball and set aside with cling film covered. Repeat with the rest of the dough.
After finishing wrapping all the oil dough. Take the dough (by following the sequence to allow it to rest) out, keeping the rest covered with the cling film. Use a rolling pin to roll out into a flat oval shape, starting from the bottom roll the dough up like rolling a swiss roll tightly to form a mini log. Set aside with cling film covered. Repeat with the rest of the dough.
Take the first rolled dough by sequence, turn it 90 degrees with the seam side facing up, and then roll it out into a flatten strip, starting from the top roll the dough down tightly to form a mini log again. Set aside with cling film covered. Repeat with the rest of the dough.
Use a sharp knife to cut each dough into half to get two doughs, (do not press the dough while cutting it) turn the cut-side down, cover with plastic wrap and set aside. Preheat oven to 160°C while working on the 8th dough.
Take a halved dough, with the cut-side facing down, flatten it with your palm, then roll it out with a rolling pin to form a flat circle, put on the prepared filling, pinch the edges of the dough to the centre tightly and roll gently to form a ball shape, put it on the baking tray with the seam side facing down, bake at 160°C for 25 minutes, let it cool down a bit and enjoy while it is still warm.
Ingredients
Directions
Place water in mixing bowl, put taro in Varoma tray and purple sweet potato into Varoma dish, then place the Varoma set into position, steam 30 min | Varoma | Speed 1. Remove Varoma set. Empty mixing bowl.
Place steamed taro, steamed purple sweet potato, butter, sugar, oil, milk powder and salt in mixing bowl, mix 1 min | Speed 4. Scrap down the sides with spatula.
Remove measuring cup, cook 15 min | 120°C | Speed 2. Meanwhile, bake the salted egg yolk for 5 - 7 minutes 180ºC.
Transfer the yam paste into a container cover with cling film in contact with the surface, let it cool down a little and refrigerate about 2 hours or overnight. Clean and dry mixing bowl.
Place baked salted egg yolks, milk powder, butter, whipping cream, plain flour and parmesan cheese into mixing bowl, mix 1 min | Speed 4. Scrap down the sides with spatula.
Cook for 10 min | 95°C | Speed 3. Transfer the salted egg yolks paste into a bowl cover with cling film in contact with the surface, let it cool down a little and refrigerate about 2 hours or overnight.
Divide the yam filling into 20 grams each, roll into balls and cover with cling film. Divide the egg yolks filling into 16 portions (about 15 grams each), roll into balls and cover with cling film.
Make a hole into the yam paste filling ball with thumb and wrap 1 egg yolks filling in, cover the egg yolks by pinching the edges of the yam filling. Repeat with the rest of the filling. Keep them refrigerated until needed.
Place flour, sugar and lard into mixing bowl, mix 15 sec | Speed 4.
Add cold water, knead the dough at 2 min. Wrap the dough with cling film and let it refrigerated.
Without cleaning the Thermomix® mixing bowl. Place flour, lard, salt and purple colour powder into mixing bowl, mix 15 sec | Speed 4. Wrap the oil dough with cling film and keep it in refrigerate.
Divide the water dough into 8 equal portions (each portion is about 45 g), cover with cling film and let it rest for 15 minutes. Meanwhile, divide the oil dough into 8 equal portions (about 35 g each), cover with cling film and let it rest for 15 minutes.
Take one oil dough and one water dough out, keeping the rest covered with the plastic wrap. Flatten the water dough and wrap one oil dough in, cover the oil dough by pinching the edges of the water dough. Gently roll it into a ball and set aside with cling film covered. Repeat with the rest of the dough.
After finishing wrapping all the oil dough. Take the dough (by following the sequence to allow it to rest) out, keeping the rest covered with the cling film. Use a rolling pin to roll out into a flat oval shape, starting from the bottom roll the dough up like rolling a swiss roll tightly to form a mini log. Set aside with cling film covered. Repeat with the rest of the dough.
Take the first rolled dough by sequence, turn it 90 degrees with the seam side facing up, and then roll it out into a flatten strip, starting from the top roll the dough down tightly to form a mini log again. Set aside with cling film covered. Repeat with the rest of the dough.
Use a sharp knife to cut each dough into half to get two doughs, (do not press the dough while cutting it) turn the cut-side down, cover with plastic wrap and set aside. Preheat oven to 160°C while working on the 8th dough.
Take a halved dough, with the cut-side facing down, flatten it with your palm, then roll it out with a rolling pin to form a flat circle, put on the prepared filling, pinch the edges of the dough to the centre tightly and roll gently to form a ball shape, put it on the baking tray with the seam side facing down, bake at 160°C for 25 minutes, let it cool down a bit and enjoy while it is still warm.
