Рецепт Snowskin Mooncakes 冰皮月饼 (2012)
Hello ALL, Mid Autumn or Mooncake Festival is only three days away, that is this Sunday and here I want to wish all of you who celebrate a Very Happy Mid Autumn Festival！中秋快乐！
There is nothing to shout about for today's post. It is actually a repeat recipe that I'd used last year (here) but with a little changes in the measurements. This is also the same recipe as my Snowskin Piggies. I just wanted to finish up all the remaining snowskin ingredients and mooncake pastes that I have. Just for the record reference, I'm typing out my recipe below.
Snowskin Mooncakes
- Ingredients: makes about 30 pieces 50g Kao fen (糕粉-cooked glutinous rice flour)
- 230g Snowskin flour ( KWT Pinpe Premix Powder )
- 50g Icing sugar (sifted)
- 46g Crisco/shortening
- 300g Water (boil 500g water with 4 pandan leaves, leave to cool) and measure
300g water.
some extra kao fen for dusting
Method:
Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a medium bowl and set aside.
In a pot, add 300g pandan leaves water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.
Pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you'll find the dough is quite oily at this time) then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.
Measure dough to 21g and wrap in 25g lotus paste or any other filling you prefer.
Roll it into a ball and dust with some cooked glutinous rice flour (kao fen 糕粉).
Divide dough into equal portion and add coloring for different type of fillings and wrap in filling paste.
Roll it into a ball and dust with some kao fen and press firmly into mould ~ unmould it and store in an airtight container.
Chill snowskin mooncakes before consume.