Ingredients:

(makes 12)

yam filling:

• 450g yam (peeled)
• 70g caster sugar
• 25g unsalted butter
• 15g milk powder (omit if not available)

water dough:

• 200g plain flour
• 15g icing sugar
• 70g shortening
• 100g water

oil dough:

• 155g plain flour
• 5g matcha powder
• 80g shortening

Method:

yam filling:

• Cut yam into chunks and steam for 15 to 20mins or until soft. Mash finely with a fork while hot. Add in caster sugar, unsalted butter and milk powder(if using), mix well. If desired, add extra sugar and adjust sweetness according to taste. Leave to cool. Divide into 45g portions and shape into rounds and set aside.

water dough:

• Sieve together flour and icing sugar into a mixing bowl. Rub in shortening with fingertips until the mixture becomes crumbly. Add in the water and mix and knead for about 5 mins to form a soft dough. Cover with cling wrap and leave the dough to rest for 40mins.

oil dough:

• Sieve plain flour and matcha powder into a mixing bowl. Add shortening and mix with hand to form a soft dough. Do not over knead. (Note: Cover oil dough with cling wrap and keep in fridge till ready to use.)

to assemble:

1. Divide oil dough into 6 portions (about 40g each), shape into rounds.
2. Divide water dough into 6 portions (about 65g each), shape into rounds. Flatten water dough and roll to form a disc (about 10cm diameter). With the smooth surface facing out, wrap one portion of the oil dough pinch and seal the seam. Shape into round ball. Repeat with the rest.
3. For each wrapped dough, flatten and roll out into a thin, longish oval shape. From the shorter end, roll up swiss roll style. Place seam side down and cover with a damp cloth, leave to rest for 10mins. (Refer to the first video demo posted here.)
4. When ready, repeat the Step 3. Place seam side down and cover with a damp cloth, leave to rest for 20mins. (Refer to the second video demo posted here.)
5. When ready, cut each rolled up dough into two equal portions. Flatten each dough and roll to form a disc (about 10cm diameter). Wrap one portion of the yam filling, pinch and seal the seam and shape into a round. (Refer to the third video demo postedhere.)
6. Place seam side down on a baking tray lined with parchment paper. Repeat with the rest.
7. Bake in preheated oven at 170degC in the middle rack for about 25mins. Leave to cool on cooling rack. Store in air tight container in room temperature up to two days. Reheat in oven till warm before serving as the crust tends to harden upon cooling. Reheating will make the crust flaky and crisp.

Recipe source happyhomebaking : adapted from Carol 自在生活