Thursday, July 31, 2014

Colorful Snowskin Mooncakes (includes steps and different varieties ideas)

After our successful experimentation of Baked Traditional Mooncakes with the basic Plain, Single Yolk, Double Yolk, etc, here we are experimenting the mooncake dessert world which is the snowskin mooncakes.

Check out our recipe of Traditional Baked Mooncake (includes steps and different varieties ideas)

Getting back to topic. This recipe yields approx 17, 60g Snowskin Mooncakes.


Basic Snowskin Dough

Dough Ingredients
100g Koh Fun/Kou Fien (or prepare your own self cooked Glutinous Rice Flour, method can be found in this recipe of ours)
90g Icing Sugar
30g Shortening
120ml Cold Water
Coloring

1. Sift the Kou Fien & Icing Sugar in a mixing bowl.
2. Gently rub the Shortening in to te dry mix until no lumps of Shortening can be found and looks like crumbs.
3. Divide the crumbs into equal portions in small bowls depending on the number of colours you wish to have. Same as well with the Cold Water then mix in the coloring into the water.
4. Pour in only a tablespoon of Colored Cold Water at a time to the Dry Crumbs. Slowly knead them until well combine.
5. Place the snowskin dough in a airtight container and chill the dough in the fridge for 30mins to an hour before use.


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Below are my creations: All here to share! Will update more soon and hopefully add on the step by step guide photos. Below are the experimented best weight of paste & other required ingredients.

Rainbow Snowskin Mooncake with Plain White Lotus
Total 340g; per mooncake 20g Snowskin Dough
Total 680g; per mooncake 40g Paste
Icing Sugar

1. Roll each color dough into 1cm diameter strips, line them all together and give it a tight squeeze and roll.
2. Slice them equally approx 19g to 20g.
3. Use a rolling pin and roll the Snowskin Dough flat.
4. Next Roll the paste into a ball.
5. Place it paste in the middle of the rolled Snowskin Dough and wrap the paste evenly with the Snowskin Dough.
6. Lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place it in the Mooncake Mold and flatten the shaped Snowskin Dough to conform to the shape of the Mooncake Mold.
7. Gently push out the Snowskin Mooncake and store in a air tight container.
8. Let it chill overnight before consuming.




Snowskin Mooncake with Plain or Alcohol Chocolate Truffle
Total 340g; per mooncake 20g Snowskin Dough
Total 425g; per mooncake 25g Paste
Total 17; per mooncake 1 Plain or Alcohol Chocolate Truffle
Icing Sugar

Plain and Alcohol Chocolate Truffle recipe link here! For Snowskin Mooncake, generously coat the truffles with a layer of Dark Chocolate believe it will taste better. Going to try shelled Truffle next round! Alternatively you can buy ready made from bakery or look around for Truffle sold in chocolate shop.

1. Portion the Snowskin Dough equally approx 19g to 20g.
2. Use a rolling pin and roll the Snowskin Dough flat.
3. Next Roll the paste into a ball create a well big enough to fit the Chocolate Truffle and wrap the paste around it evenly.
4. Place it paste in the middle of the rolled Snowskin Dough and wrap the paste evenly with the Snowskin Dough.
5. Lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place it in the Mooncake Mold and flatten the shaped Snowskin Dough to conform to the shape of the Mooncake Mold.
6. Gently push out the Snowskin Mooncake and store in a air tight container.
7. Let it chill overnight before consuming.

Snowskin Mooncake with White Lotus and Honey Grapefruit Lemon
Total 340g; per mooncake 20g Snowskin Dough
Total 425g; per mooncake 20g White Lotus Paste
Total 425g; per mooncake 20g Honey Grapefruit Lemon Paste
Icing Sugar

1. Portion the Snowskin Dough equally approx 19g to 20g.
2. Use a rolling pin and roll the Snowskin Dough flat.
3. Next Roll the paste into a ball create a well big enough to fit the rolled Honey Grapefruit Lemon Paste and wrap the White Lotus paste around it evenly.
4. Place it paste in the middle of the rolled Snowskin Dough and wrap the paste evenly with the Snowskin Dough.
5. Lightly coat with cooked glutinous rice flour. Shake off any excess flour. Place it in the Mooncake Mold and flatten the shaped Snowskin Dough to conform to the shape of the Mooncake Mold.
6. Gently push out the Snowskin Mooncake and store in a air tight container.
7. Let it chill overnight before consuming.

Lesson Learnt: Don't bother trying to coat a layer of chocolate to saperate the Paste...

Normal storage tips: Place it in a air tight container and store in fridge immediately, consume within a week.
To store up to a few weeks: Place it in a air tight container and store in freezer immediately. A night before consumption, place the container in the fridge and let it thaw. Or Typically thawed a few hours in a fridge before serving, to allow them to soften. Refreezing is not advised.

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Below are some photo spams of the finish products. Will update more soon as we create new ones.


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

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