Moon Cake Recipe: Taro/Sesame Pastry with Salted Yolk

by boodingwang
Taiwan moon cake:Taro/Sesame Pastry with Salted Yolk

Moon Festival (also known as Mid-Autumn Festival) is coming soon. Sharing moon cakes with relatives and friends is always a tradition on this big day. Although you can easily buy a variety of moon cakes in almost every bakery and supermarket in Taiwan, you may have concerns about the ingredients they use. Or you may be curious about how to make this moon cake yourself. For people who do not live in Taiwan, it might be difficult to find moon cakes where they live. If they want to eat moon cakes, they have to make them themselves. Therefore, today Go Taiwan Lab is going to show you how to make taro/sesame pastry with Salted Yolk, one of the most popular moon cakes in Taiwan.

Thanks to Laura, a Taiwanese mom living in Seattle, for authorizing us to translate and share this awesome recipe with our readers. If you like her recipe, please follow her on Instagram or Facebook! 

If you are too lazy to make mooncakes yourself, please refer to our other article about classic and famous mooncakes in Taiwan to help you decide what mooncakes you are going to share with relatives and friends this year.


Ingredients

  1. Pastry
  • Clarified Butter – 105g (water dough) + 130g (oil dough)
  • All Purpose Flour – 300g (water dough)
  • Powdered Sugar – 20g (water dough)
  • Water – 155g (water dough)
  • Cake Flour – 240g (oil dough)
  • Purple Sweet Potato Extract Powder – 25g (oil dough)
  • Bamboo Charcoal Powder – 5g (oil dough)
  1. Taro Filling and Salted Egg Yolk
  • Taro – 200g
  • Sugar – 30g
  • Whipping Cream – 20g
  • 16 Salted Egg Yolks
  • A tablespoon of Rice Wine
  1. Sesame Filling
  • Black Sesame Powder – 80g
  • Powdered Sugar – 75g
  • Cake Flour – 25g
  • Maltose (or Honey) – 30g
  • Egg – 10g
  • Unsalted Butter – 20g

Taro/Sesame Pastry Making Process

STEP 1: Homemade Clarified Butter

If you can’t find shortening or lard, you can make your own clarified butter with unsalted butter. First, heat the unsalted butter over medium heat until it melts, then scoop up the white foam on the surface. After turning off the stove, carefully separate the upper clear yellow butter. This is the clarified butter we need! You can put the rest of the sediment at the bottom back to the refrigerator, and it will become a piece of unsalted butter again. (Note: the author use 339g of unsalted butter to make 260g of clarified butter)

photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen

STEP 2: Making Water Dough

Mix the all purpose flour, clarified butter (refrigerate into a cube and cut into small pieces), powdered sugar, and water to form a dough. Keep stirring and kneading the dough until it turns into a smooth ball. The dough will not stick to the bowl or hands at this time. Then let the dough rise for 30 minutes.

photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen

STEP 3: Making Oil Dough

Cut the clarified butter into small pieces as step 2, and mix the cake flour with them. After the smooth dough comes out, divide the dough into two equal portions. Add purple sweet potato extract powder (or purple food coloring) to one half, and add bamboo charcoal powder to the other half. Then knead the coloring powder evenly into the dough with your hands.

photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen

STEP 4: Making Taro Filling

Cut the taro into chops and steam it. After it is cooked, mash the steamed taro with a fork. While the mashed taro is still warm, add sugar and whipping cream and mix. Then put the mashed taro in the refrigerator. It will become hard, and make it easier to handle in the later step.

photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen

STEP 5: Making Salted Egg Yolks And Sesame Filling

Spray a layer of rice wine on the surface of each salted egg yolk. Put the egg yolks in the oven and bake for 5 to 8 minutes until the aroma comes out.

Mix black sesame powder, powdered sugar, cake flour, maltose, unsalted butter, and egg liquid evenly, and put the sesame filling in the refrigerator.

photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen

STEP 6: Wrap The Salted Egg Yolk With Taro/Sesame Filling

Divide the taro filling and the sesame filling into eight equal portions (about 20g each portion), and wrap a salted egg yolk inside. If you don’t want to have egg yolk, the filling will be approximate 30g each portion. Then round the filling as much as you can.

photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen

STEP 7: Assemble Water Dough And Purple Oil Dough

Divide the water dough into eight equal portions, and the purple and the black oil doughs into four equal portions. Flatten the water dough and wrap a purple oil dough into it. Let the mixed dough rest for 10 minutes.

Gently roll the mixed dough out into a rectangle. Remember not to roll too hard, or the oil dough will burst out from the corners. Then roll up from one corner to the opposite corner to grow into a strip, flatten the strip slightly, and roll it out again. Finally, roll up the dough into a snail shape (Tip: pulling and rolling up at the same time will make more layers).

photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen

STEP 8: Assemble Water Dough With Black Oil Dough

Repeat Step 7, only replace purple oil dough with the black dough. While rolling out the black dough, the texture is as beautiful as marble!

photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen

STEP 9: Wrap The Filling With The Dough

When you cut the snail-shaped dough with a bread knife, you can see the beautiful layers!

The point is here, turn the cut side down, gently roll out into a big circle, then put the filling in the middle and wrap it up. Use your fingers to seal the edge of the dough carefully and place it on the bottom. Try not to pull the front side of the dough, so as to show the most beautiful side while avoiding layers of deformation.

photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen

NOTE: The first picture below is a wrong demonstration. The author rolled the wrong side, causing the oil dough to stick to the rolling pin, and then pulled it too hard when wrapping, so that the layers are deformed. It’s such a pity! In contrast, the second photo is the beautiful layers after getting the hang of the rolling and wrapping tips. Remember to reshape the appearance of the pastry after wrapping it. Try to make it as round as it can be, because the shape you put in the oven is what it looks like at the end.

photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen

STEP 10: Bake The Pastries

Put the pastries in the oven and bake at 180C/360F for 25~30 minutes. If you are not sure whether it is ready to eat or not, you can cut the pastry in half and see the layers inside. If the layers are clear, it means you have successfully completed your homemade taro/sesame pastry. If the layers are not yet clear, just bake it for a few more minutes. After taking the fresh pastries out of the oven, place them on the cooling rack.

photo credit: Laura’s Kitchen

The homemade taro/sesame pastry with salted egg yolk is healthy and delicious. Not to mention that the aroma of black sesame is super rich! The sweet and dense taro filling makes people forget to count how many calories they have eaten. Layers of spiral pastry, plus the large salted egg yolk inside, the beautiful and delicious pasty is always irresistible!

photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen
photo credit: Laura’s Kitchen

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