Experience Thermomix® + Flaky Yam Swirl Mooncakes

Thank you for tuning in to our live cooking event earlier hosted by Sew Chin & Fiona.
The dishes cooked are adapted from our Thermomix® Experience Menu on Cookidoo® :
cookidoo.inter....
Mala Xiang Guo 麻辣香锅
Ingredients
50 g mala hot infused oil
5 garlic cloves
1 slice ginger
1 star anise
1 stick cinnamon
3 dried Szechuan red chili peppers
70 g Szechuan spicy bean paste
70 g sheet tofu 千叶豆腐, cut into thick slices
70 g stem lettuce, sliced
50 g tofu skin, soaked and drained
100 g lotus root, sliced
70 g sausage, sliced
100 g fresh shrimp, medium size, optional e.g. prawns
50 g enoki mushrooms, cut off the roots
Salt & pepper, season to taste
Appropriate amount of fresh coriander, for garnish
Optional ingredients
Sliced potato
rehydrated black fungus
Sliced celery
Preparation
1. Add the oil, garlic, ginger, anise, cinnamon, dried chilli and bean paste into the mixing bowl, cook for 4min /120°C/speed 1
2. Add the sheet tofu, stem lettuce, tofu skin, sliced lotus root, sausage, prawns and mushrooms, sauté for 6min/Varoma/reverse/speed spoon
3. Remove from the mixing bowl, garnish and serve hot.
Mala hot infused oil
Ingredients
200 g Szechuan dried pepper corns
600 g oil
Preparation
1. Add peppercorn and oil into the mixing bowl
2. Cook 60min/120c/spoon
3. Store in an air tight container and use according to recipe requirements
4. The oil stays good for up to 1 month
Flaky Yam Swirl Mooncakes
Yam Paste
450g Yam cut into cubes
100g Icing sugar
80g shallot oil
15g Wheat starch
Optional Yam flavouring for colour and flavour
Preparation
1. Add 500g water into mixing bowl, place yam cubes and pandan leaves in Varoma dish and stack on the lid.
2. Steam at 20min/Varoma/Speed 1.
3. Discard the water from the mixing bowl. Placed steamed yam cubes, icing sugar, salt, starch and butter into the mixing bowl, mix 30s/Speed 6.
4. Cook 20min /95 °C/Speed 3 or until the paste thickens. Stop every 5mins to stir the paste
5. Allow to cool. Once the paste is set, roll into balls 30g to 45g each (including salty yolk). Keep them smaller if you prefer bite sized morsels
Salted egg yolks
Quantity per your preference
6. Rinse and bake with sesame oil /or Shao Xing cooking wine coated at 150c for 5 minutes (or steam for 5min)
7. Blot the oil off before wrapping into the mooncake paste
Ingredients for Flaky Skin Dough
“Water Dough”
300 g Plain flour
60 g Icing sugar
85 g Butter / or shortening (if you want to see nice layers)
135 g Water
“Oil Dough”
180 g Plain flour
30g Sweet Potato Powder* (for purple colouring)
140 g Butter or shortening (if you want distinctive layers)
Optional : sesame seeds, toasted melon seeds & salted egg yolk
Preparation
Water dough:
1) Place ingredients A into mixing bowl, knead/2min.
2) Rest dough for 10 minutes, divide into 12 servings and roll into round balls.
Oil dough:
1) Place ingredients B into mixing bowl, blend 20 sec/ speed 2.5.
2) Divide into 12 servings and roll into round balls
For rainbow colours, divide into 4 (colours) then into 6
Filling : About 50g each excluding the yolk
Please watch the tutorial before attempting this mooncake to ensure you get the hand crafting method correct.
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