Рецепт Durian Snowskin Mooncakes 榴莲冰皮月饼 ~ 2015
I've been wanting to make Durian Snowskin Mooncakes since last year. Since there is still some fresh durian leftover in the freezer, why not give a try. I didn't add any flour in the durian filling but only gelatin. So, while wrapping the durian filling with the dough skin, you'll find that the filling is still quite soft. So please mould the mooncake carefully and gently, otherwise the durian filling will burst if press too hard into the mould. Durian lovers will definitely enjoy this very much as these moonies are truly very fragrant.
Durian Snowskin Mooncakes
Ingredients:
Dough skin - makes about 15 pieces
- 115g snowskin flour (KCT pinpe premix powder)
- 25g kao fen (糕粉 - cooked glutinous rice flour)
- 25g icing sugar (sifted)
- 23g crisco/shortening
- 150g water (boil 300g water with 2-3 pandan leaves, leave to cool and measure 150g)
- 1-2 drops egg yellow colouring
- extra kao fen for dusting
- Filling:
- 400g fresh durian pulps + 1tbsp sifted icing sugar
- 15g gelatin + 2 tbsp water
Method:
Filling - Soak gelatin and water in a small bowl for a while. Then place it in a double boiler until gelatin dissolved. Keep warm.
Blend fresh durian and sifted icing sugar to smooth. Transfer to a bowl and pour in gelatin, mix well.
Use scissors to cut cling wrapper to 15 pieces small square. Weigh blended durian to about 25g on the plastic wrap and wrap it up to a small ball. Then put in the refrigerator to chill for at least 30 minutes to set.
Dough skin - Combine kao fen and snowskin flour in a large bowl and set aside.
In a pot, add water with icing sugar and crisco together. Bring to boil until crisco melted, stir with a hand whisk.
Pour the hot liquid mixture into the flour and use a rubber spatula to stir mixture to a soft dough and leave to cool. Then knead dough to smooth and add 1-2 drops egg yellow colouring and knead well again. Add more kao fen if the dough is still too sticky.
Measure dough to about 25g，about 14-15 pieces and wrap in the durian filling. Roll it into ball shape and dust with some kao fen. Gently press it into mould - unmould and store in an airtight container to chill for several hours before serving.
冰皮料：做约15个
115克 冰皮月饼预拌粉（出售于KCT）
25克 糕粉
25克 糖粉 （过筛）
23克 白油
150克 香兰叶水 （用300克水和2-3片香兰叶，一起煮滚待凉）
1-2滴 蛋黄色素
400克 榴莲肉 + 1汤匙 糖粉 （糖粉要过筛）
15克 鱼胶粉 + 2 汤匙水
用剪刀把保鲜纸剪成15长小方形。把25克榴莲馅放在保鲜纸上，包成小球状。然后放入冰箱冷却约30分钟致凝固。
将150克的香兰叶水，糖粉和白油煮滚至白油融化，搅匀。直接倒入粉内，用刮刀翻拌成软面团，待凉。
然后用手把软面团搓至光滑，加入1-2滴蛋黄色素，再搓均匀。如面团还带有一点粘性可撒上些糕粉，搓匀。
将面团分成14-15份，每份约25克。包入榴莲馅，搓圆。沾上少许糕粉。轻轻的入模压花。然后收进封密盒子。