1. Steam salted egg yolks with sesame oil for 15 minutes until cooked. Set aside.
2. Divide yam paste into 16 portions, weighing about 60gm each. Mix yam paste with desired amount of melon seeds and wrap with salted egg yolk and shape them into ball. Set aside for later use.
3. To make water dough. Sift flour, add in sugar and rub shortening into flour. Add lemon juice and water; knead until smooth dough is formed. Cling wrap to prevent loss of moisture.
4. Meanwhile, prepare the oil dough by rubbing shortening into flour and knead until smooth. Cling wrap and set aside.
5. Divide water dough into 8 equal portions weighing about 58gm each and shape into round ball.
6. Divide oil dough into 8 equal portions weighing about 52gm each and roll into round ball.
7. Flatten the water dough and place oil dough in the center and wrap it.
8. On a floured surface, use a rolling pin to roll dough into a long rectangular. Roll dough into a log like you are preparing swiss roll.
9. Turn “swiss roll “dough 90 degrees and roll it into a rectangular shape and fold into half.
10. Use a roller pin to roll it again into rectangular shape and as thin as possible. Roll it up again like a swiss roll.
11. Cling wrap and let the dough rest for 15 minutes.
12. Cut each log into 2 equal portions.
13. Place dough with the spiral side down, roll out the dough into a flat disc big enough to cover the filling.
14. Wrap rolled-out dough around the filling and seal the bottom and shape it into round shape, as round as possible.
15. Heat OKI Peanut Aroma Premium Cooking Oil with distinctive peanut aroma in the pot.
16. Use a ladle to lower the mooncake into a pot of OKI Premium Cooking Oil with dip in and lift up method until the spiral pattern is formed on the surface of mooncake.
17. Continue to deep fry until golden brown. Drain excess oil on paper towel.
18. This mooncake recipe yields about 16 pieces of Flaky Teochew Yam paste Mooncake. Serve warm and enjoy.