Yam Puff Pastry

Ingredients
Yam Filling :
5 Shallots
120 g Cooking Oil
1 Kg Yam
300 g Castor Sugar
40 g Wheat Starch
20 g Plain Flour
(A) Water Dough :
300 g Plain Flour
45 g Caster Sugar
80 g Margarine
140 ml Water
(B) Oil Dough :
200 g Plain Flour
140 g Shortening
(C) Fillings :
800 g Yam Filling
20 Pieces Salted Egg Yolk

Directions
Yam Filling:
Peel the yam. Cut into cubes and steam till soft. Remove and mash it while it is still hot.
Heat up the oil in a pot, fry shallot until fragrant. Add mashed yam and sugar. Stir fry till it thickens. Gradually add in the wheat starch and plain flour,min a few portions. Stir fry into a dough, and does not stick to the pot. Remove and leave it to cool
Water Dough
Mix Ingredients (A) till well combined. Let the dough rest for 10 minutes. Divide into 10 portions @ 55g. Form into balls.
Oil Dough:
Mix Ingredients (B) till well combined. Divide into 10 portions @ 34g. Form into balls.
Flatten the water dough. Wrap oil dough with water dough. Form into ball. Repeat for the rest ofmthe dough. Roll the dough flat with a rolling pin, and then roll up Swiss-Roll style. Repeat for the rest of the dough.
Roll the dough flat again withna rolling pin, and then roll up Swiss-Roll style again. Repeat for the rest of the dough. Let the dough rest for 10 minutes.
Fillings:
Divide yam filling into 40g each. Bake the salted egg yolk in oven at 150 Deg C for 10 minutes and then leave to cool. Flatten the yam filling. Wrap salted egg yolk with yam filling. Form into a ball.
Cut the prepared dough into half. Roll the dough flat with a rolling pin. Wrap fillings with dough. Pinch the dough securely to seal the seam. Repeat for the rest. Arrange in a baking tin with sealed side down.
Bake in a preheated oven at 190 Deg C for 20 minutes or until light brown.