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Koi Fish Snowskin Mooncake 鲤鱼冰皮月饼

46 comments
After weeks in hibernation I realize that it's time that I get up from my slumber and update my blog. Sorry that I was a little lazy lately and have not been visiting your blog regularly. For today's post, I'm using the usual snowskin recipe but I'm using it with a fish mould that I bought quite some time ago.  This multicoloured fish is going to be a great giveaway gift for your friends and loved ones for the coming Mooncake Festivial.




Koi Fish Snowskin Mooncake

    Ingredients:  (makes about 15) 
     50g    Kao fen (糕粉-cooked glutinous rice flour)
     230g  Snowskin flour ( KCT Pinpe Premix Powder )
     50g    Icing sugar (sifted)
     46g    Crisco/shortening
     300g Pandan Water (boil 500g water with 4 pandan leaves, leave to cool) and measure 
               300g water
    some extra kao fen for dusting
    Valrhona chocolate pearls as fish eyes




     

     Method: 
  • Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a big bowl and set aside.
  • In a pot, add 300g pandan 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.
  • Divide dough into 4 equal portions with drop of your desired colour and knead well.
  • Roll colour doughs to long shape and gently press them together and roll to longer length. 
  • Measure dough to 25g and wrap in 20g durian lotus paste or any other filling you prefer.
  • Roll it into a ball and dust with some kao fen (kao fen 糕粉) and press firmly into fish mould ~ unmould, add chocolate pearl as fish eye  and store in an airtight container.
  • Chill snowskin mooncakes before consuming.
~~~~~~~~~~~
鲤鱼冰皮月饼     


     材料:(15条鲤鱼)
     50 
     230 冰皮月饼粉 (出售于KCT
     50 糖粉,过筛
     46 白油
     300 香兰叶水 (用4片香兰叶打结和500毫升水,一起煮滚待凉)
     适量的高粉

     做法:
  • 将冰皮粉和糕粉混合在一个大碗里,备用。
  • 300克香兰叶水,糖粉和白油煮滚至白油融化,搅匀。直接倒入粉类,用橡胶刮刀翻拌成软面团,(这时的面团会很油)待凉。
  • 然后用手把软面团搓至光滑。如面团还带有一点粘性可撒些高粉,搓匀。
  • 将面团分成4份。加入少许你所喜欢的颜色,搓匀。
  • 将不同颜色的面团搓成长条,轻轻把面条压在一起,再把面团搓长一点。用刀子切出小面团,包入馅料,搓圆
  • 将面团分割成每份25克,馅料(我用榴莲馅)分割成20克。搓圆。
  • 把面团包入馅料,搓圆,沾上些糕粉。
  • 在模具内撒少许糕粉,即可入模压花,脱模压上鱼眼睛(巧克力粒)。
  • 将月饼收进盒子,冷藏数小时即可享用。
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46 comments:

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  1. Ann,这鱼鱼冰皮实在。。。实在。。。太惊艳了。。。
    谢谢妳链接与支持我家的Best Recipes活动哦 ^^

    ReplyDelete
    Replies
    1. Hi Fion, 谢谢你的赞美。 一定会支持你。

      Delete
  2. Too pretty to eat them...Ann, this is amazingly beautiful!

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  3. Ann,这也太漂亮了!柔柔的颜色,我很喜欢啊!

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  4. Simply gorgeous. ..I want to make these... welcome back! Indrani Adak

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  5. Hi Ann, these colorful snowskin koi fish are so adorable.

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  6. Hi Ann...These moon cakes are so pretty to eat...

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  7. I miss you, Ann :)
    These are pieces of art! The pastel colour very nice.

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  8. 太美了。。这些鲤鱼我不舍的吃叻!

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  9. Ann, 这个五颜六色的鲤鱼, 爱死我了!我也要做,不过是做别的pattern了,因为鱼做过了。对了,想请问一下,用了premix 粉还需要加糖粉?会不会很甜?先谢谢了;)

    ReplyDelete
    Replies
    1. Esther, 哈哈。。。我同时做了两次。
      这个premix粉有两种,有加糖和无糖。我买的是无糖的,这样我可以自己调配糖份。
      不知到你们那里有卖广祥泰粉料吗?

      Delete
    2. Ann,谢谢你. 我这里好像没有看过你的说的那个牌子。 我买了redman牌子, 已经是加了糖了。不过我还没用,不知甜不甜?:)

      Delete
    3. Esther, Redman牌子是PH的。我还没试用过他们的premix粉,不知道会不会很甜。有朋友跟我说他们的premix皮也是蛮软的。

      Delete
  10. Perfect recipe and presentation...beautiful!

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  11. Hello Ann! I am new 2 your blog, I saw this snow skin mooncake recipe & I want 2 ask u if this snow skin texture will remain soft even after 1 or 2 days in d fridge. Yours looked so lovely and fine!! I will try out this recipe and c if it turn out good!

    ReplyDelete
    Replies
    1. Hi Red Velvet, Yes, I used this premix bingpi powder from KCT and the texture will stay soft in the fridge for about 4-5 days. Just remember to buy the premix bingpi powder without sugar added.

      Delete
  12. Nice ~ 这个鱼模型真的好好看哦!!

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  13. Hello Ann, your moon cakes get prettier each year! Thanks so much for sharing with us. I've some questions.. In the ingredient section, it was mentioned to boil 500g water with 4 knotted pandan leaves and leave to cool, however in the method it said to pour the hot water directly into flour. Which is the preferred way? Also, 300g of water is required from boiling 500g water with icing sugar and shortening, how will the final "texture" be affected if more or less water is used from the beginning? Appreciate your kind guidance. Thank you.

    Sylvia

    ReplyDelete
    Replies
    1. Hi Sylvia, Thank you for your compliment :)
      Sorry about the typing errors, have just amended. First, boil the pandan leave water (500g) then measure to 300g and boil together with icing sugar and crisco. Then pour this hot liquid to the flour.
      Is better to add a little more water than less. As more water, you can still add more gao flour to get the right texture but for less water, the dough will get a little dry.

      Delete
    2. Ann, appreciate your prompt response. Sorry for not being clear in my earlier question. I wonder if I start with 450g water to boil vs 500g, how will it eventually affect the dough? Does it imply it'll be more concentrated in oil content? Any idea?

      I realise other recipe using cooked glutinous rice flour & HK flour requires shortening to be added & knead by hand with ice water. Your recipe calls for hot mixture directly into the flour. What difference does it make?

      Thank you for your patience and advice. :)

      Delete
    3. Hi Sylvia C,

      My snowskin recipe was made from premix snowskin powder where you can only buy from Kwong Cheong Thye locally. If you're not using this premix snowskin powder, then it is not suitable to adapt this method on other recipes.

      Delete
  14. Ann, your Koi Fish Snowskin mooncake is truly a work of art! I love the soft pastel colours, so sweet and so pretty!

    ReplyDelete
  15. Hi Ann,

    Your mooncake is so lovely. Simply love the pastel colours. Btw, if my mould yield about 125g of mooncake, roughly how much dough and paste should i use? Also is the pandan taste strong?

    Thank you.

    ReplyDelete
    Replies
    1. Hi Michelle, Sorry for the late reply. For snowskin dough skin, you can use 60g for the skin and 65g for the filling. No worries, the pandan taste is not strong at all.

      Delete
  16. this has gotta be the most beautiful "koi pond" i have ever seen!

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  17. This is so pretty Ann... But unfortunately, I do not fancy snowskin..I shall skip mine and enjoyed these lovely snowskin mooncakes that you have made :)

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  18. 师傅,这个月饼好美丽的。很赞。

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  19. Hi Ann, so cute and sweet Koi Fish mooncakes. Sayang to eat them. Thanks for sharing this creative idea. Will keep in mind.

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  20. ann年年的月饼都让人有惊喜,这鱼形真的好好看。

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  21. Wow! These mooncakes look so sweet ! Love the pastel colours ! LOVELY ;)

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  22. Ann, wordless Wednesday for me. I am lost for words - beautiful beyond description on your most gorgeous snow skin fish mooncakes.

    Thank you for sharing your recipe and the method! Here WISHING YOU AND FAMILY an early BLESSED MOONCAKE FESTIVAL!

    Blessing
    Priscilla Poh

    ReplyDelete
    Replies
    1. Hi Priscilla,

      Thank you very much for your compliment and also your support to Anncoo Journal.

      Hope you have a wonderful day ahead :))

      Delete
  23. Hi Ann
    I have never make mooncakes before not to mention snowskin ones. However yours look so pretty and your recipe looks pretty good for a first try. May I know how to cook the glutinuous rice flour? Where can I buy KCT snowskin flour? Also can I use caster sugar to cook with the shortening instead of icing sugar? Lynn

    ReplyDelete
  24. Hi Ann
    Also you mentioned 300g of water after the 300g pandan water. May I know what is the 300g water for? Thank you. Lynn

    ReplyDelete
    Replies
    1. Hi Lynn,

      You have to fry the glutinuous rice flour to cooked. I'm not sure about the timing of fry but the flour must be fried to very light.
      KCT is Kwong Cheong Thye, Singapore. You may check the address at the Baking Supplies on top.
      The 300g water is from the 500g pandan leave water. Yes, you can use fine sugar if you want.

      Delete
  25. Love these . Thanks so much for sharing, Ann. Bookmarked.

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  26. Hi! I am Red Velvet, I finally try out your recipe for the snowskin mooncke but I did not use the fish mould, I couldn'd get a fine texture because I find that my dough was like kind of 'elastic', it was very stickty when I try to knead after adding in the Pandan Juice for the colour effet, so I need to add in quite a lot of Kao Fen and it took me quite a long time to knead the dough until smooth, but I still could not get a fine texture. Anyway I kept the snowsking mooncake in the fridge and will check if the texture stay soft after one day .

    ReplyDelete
    Replies
    1. Hi Red Velvet, Are you using the KCT premix powder? Actually it is quite easy to handle the dough with very little extra kao fen. The more gao fen you added the dough skin will becomes more elastic.
      Don't use your hand to knead the dough first, use a rubber spatula and mix (like my mooncake biscuits), cover and rest. Then dust little gao fen and use hand to knead the soft dough to soft.

      Delete
    2. Thks 4 your reply Ann, I did not get d KCT premix cos I source from my KL bakery store & they do not supply this brand, I did use d spatula to mix first after adding d hot melted Cisco, I though might b because I use pandan juice & d bunga telang juice as coloring so d dough turned soft & sticky, after I kept in d fridge overnight, I find d dough as usual elastic not soft & easy 2 cut. I used low sugar white lotus paste 4 d filling, anyway I will try other source or bakery store if I can find d KCT premix. I bought d golden syrup and will b trying out d mooncake biscuit b cos I have a very nice wooden fish mould which my elder sister bought 4 me.

      Delete
    3. Hi Ann again, can I use normal or superfine flour to make d mooncake biscuit instead of using d Hong Kong flour?

      Delete
    4. Hi Red Velvet, Ordinary 'gao fen' cannot adapt this recipe. You can buy the 'REDMAN' brand premix snow powder. Add the same amount of the ingredients from mine and omit the icing sugar because 'REDMAN' brand already added the sugar in it.
      Oh, I just saw someone using plain flour in her traditional mooncake recipe. You may refer to Aunty Young's post.
      http://auntyyoung.blogspot.sg/2014/08/traditional-lotus-seed-paste-mooncake.html

      Delete
  27. Hi, your little Koi fish is so gorgeous! May I ask where I could purchase the same wooden mould like the one you have? Thanks.

    ReplyDelete
    Replies
    1. Hi, This was made from plastic mould. As for wooden mould, you can only get it from Malaysia.

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