Wednesday, April 21, 2010

White Snowskin Mooncake Recipe

Here is a recipe for the white snowskin mooncake which I modified a little in order to achieve a smoother 'skin'. Have also included some pictures especially for newbies to follow. Once you get the hang of it, it is really simple to do and you can whip out a batch of delicious tasting snowskin mooncakes in approximately 2 hours.

White Snowskin Mooncake Recipe

Snowskin pastry
75 g kou fien (fried glutinous rice flour)
75 g icing sugar

28 g shortening

75 g cold water
10 ml evaporated milk
1/4 tsp vanilla essence

500g lotus paste


1. Sieve A
2. Mix A & B with the tips of your fingers until mixture is crumbly

Mix A & B

With fingertips

Until mixture resembles crumbs

3. Make a well in the centre and add C.
4. Knead approximately 2 minutes until mixture becomes a dough

Dough ready to be chilled

5. Wrap dough in clingwrap and chill in refrigerator for approximately half an hour
6. Meanwhile roll your filling into balls of 30g each

You can either make your own filling or buy ready made filling

For my mini mooncakes, I use 30g of filling each. Size depends on your mould. Adjust accordingly. Getting them ready and rolled into balls makes it easier

7. Remove dough from fridge and separate into balls of 15g each (for mini mooncakes)

15g balls of dough

8. Take one 15g ball of dough and roll into a rough circle. Wrap the filling in the dough and place into mould which has been floured

9. Flatten the dough into the mould with the palm of your hands till dough fills the mould evenly

10. Knock each side of the mould and overturn mould to let the mooncake drop out of the mould

11. Pack individually and chill in refrigerator before serving

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