Water dough pastry ingredients :
200g plain flour
80g butter
80ml water
Oil dough pastry ingredients :
120g plain flour
80g shortening
¼ teaspoon salt
Filling :
300g yam paste
1. Combine the water dough and oil dough pastry ingredients separately to form a smooth and soft dough, rest dough for 15 minutes.
2. Roll out and flat the water dough,wrap in oil dough, press it lightly and roll out into rectangular shape, then roll up into swiss roll (repeat the same process twice).
3. Divide yam paste filling into 30g evenly, form into ball shapes, keep aside.
4. Cut dough into 1cm thick, roll out and flatten it carefully, then wrap in a portion of yam paste ball, seal the edges, keep aside.
5. Heat up oil, place yam moon cake in the hot oil carefully, deep-fry over a low heat until cooked and golden in colour and crispy. Dish out, drain well. Ready to serve.
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