Vegan Taro Paste Mooncake with Layers Flaky Pastry (酥皮千層芋泥月餅)

Vegan Taro Paste Mooncake with Layers Flaky Pastry (酥皮千層芋泥月餅)

This is the most satisfied layers flaky pastry cake I ever made. Please look at the picture below.

Can you see the layers? I am so surprised after the pastry got cut out. It is the cake that I looking for. If you like to try it, check in the link here.

The way to get this flaky pastry is time-consuming. Highly recommend you make a time to get practice if you’re new in pastry making. And read the construction carefully and follow every steps and tip. I wish I have found this long before I tried. Then I won’t go through all the failure. But anyway, I learned a lot from my experience.

Mid-Autumn Festival is around the corner, that’s why I have so many mooncake posts recently.

If you like to know what is a mid-autumn festival, and how to celebrate this? Here (Crispy custard mooncake) was the first post that I wrote in 2012. You can find out those interesting information.

Vegan Taro Paste Mooncake with Layers Flaky Pastry (酥皮千層芋泥月餅)

Ingredient: (8 pieces)

Layers Flaky Pastry: (with water pastry & oil pastry)

A) Water pastry:

180g Plain flour/ All purpose flour
30g Icing sugar
1/2 tsp Pink salt
60g Vegetable shortening, Trex
60g Icy water
1/2 tbsp Purple sweet potato powder, optional

Oil Pastry:

140g Plain flour/ All purpose flour
70g Vegetable shortening, Trex

Filling:

400g Taro paste

Method:

For the filling: The day before you make the mooncake, divide the taro paste into 8 pieces, 50g each. Put it in the freezer for overnight. ( It prevents the pastry to crack under bake in the very high-temperature oven.)
For the water pastry: Sieve the flour and sugar, add salt. Then add shortening and rub the ingredients together. At last, add the icy water a little bit at a time and bring the flour together. Knead the dough until smooth and not sticky, add a little bit of flour if necessary. Wrap in a plastic bag, leave it 35 minutes.
For the oil Pastry: Sieve the flour into the shortening, bring this two together to form a dough. Wrap in cling film and chill in the fridge until the water pastry ready. (The oil pastry won’t be sticky after chilling in the fridge.)
Divide the two pastry into 4 equal portions each. Roll to a ball shape and flatten down on the table, put one oil ball on top, wrap the water pastry all around the oil ball, roll it evenly, set aside and finish the rest of them.
Assembly: Roll out one of the dough into a long oval shape on the table, roll up from the right bottom corner like the picture above. Then one more time, roll out again into a long oval shape, roll up like the first time. the shape just like the old fashion film roll. After this, cover with a piece of cling film and rest for 20 minutes. Then use a bread knife to slice up in the middle of the dough, you will get two half now. Repeat the rest of the dough. You have 8 little dough now. Cover with cling film without drying when you handle with others.
Put the cutting side upwards, use a small rolling pin to roll out the edges thinly and keep the middle thicker. Take one of the frozen taro filling on top and push the pastry up to wrap around all the filling and seal tightly.
When you finish all the pastry. Put them into a freezer-proof container and keep in the freezer for 20 minutes.
Preheat the oven to 390°F/200°C/ 180°C in a fan oven.
After the 20 minutes, put the unbaked cake on a baking tray and bake in the hot oven for around 28-30 minutes, but after the first 15 minutes, rotate the baking tray once then continue to bake until lightly golden around the edge. Check the bottom is cooked as well. The cool on a wire rack.
Let it cool down completely before serving.
Take care the flaky pastry will fall down every piece.