Easy Snowskin Mooncakes
I tried out the Sunlik premix powder for snowskin mooncakes and all the ingredients used are from the same shop. The snowskin premix powder only requires shortening and ice water to mix in and the not too sweet dough skin is soft and smooth when wrapped with the lotus paste. I used the natural colours from matcha powder, red dragronfruit puree and chocolate paste/Kahlua liqueur to make into 3 flavours. Also used the remaining colour dough to make a few pieces of multicoloured snow skin. All the three colours stand out beautifully and I can’t stop admiring them.
If you’re new to my blog and would like to receive new post update and never miss a recipe, please subscribe with your email address at follow.it (the subscribe box is at the sidebar or click at the following >> Anncoo Journal below the recipe). ~~ Thank you!
Easy Snowskin Mooncakes
Ingredients
- 350 g snowskin premix powder
- 60 g shortening
- 170 g pandan leaves ice water
- 5 tbsp gao fen - fried glutinous rice flour
- puree some red dragonfruit as colouring
Filling
- 20 g white lotus paste + 1 lychee rose chocolate ball =30g - 8 pcs (pink)
- 20 g white lotus paste + 1 bailey chocolate ball = 30g - 8 pcs (green)
- 30 g tiramisu lotus paste - 8 pcs (brown)
Instructions
- Boil 500g (17oz) water with 5 pandan leaves for 2-3 minutes. Then leave to cool and discard leaves, strain. Store pandan leaves water in the fridge until required. Can make this a few days ahead.
- In a dry frying pan, gently fry the glutinous rice flour under low heat until you see the pan started smoky and the flour is done. Then leave the gao fen to completely cool before using. **Over frying the flour will turn yellow and burnt.
- In a bowl, using a rubber spatula roughly mix the premix powder and shortening together. Then pour in 160g pandan leaves water and mix well. Add a little more water if necessary to form a soft dough or dust some gao fen (fried glutinous rice flour) if the dough is too wet. Then wrap with cling wrap and set aside to rest for 15 minutes.
- Put on a pair of plastic hand gloves for kneading the dough to smooth. Divide dough into 3 portions. Add 2-3 teaspoons red dragonfruit puree to one of the plain dough and knead well. 1 teaspoon matcha powder to the second portion plain dough, knead well. Then 2 teaspoons kahlua liqueur and 2 teaspoons coffee paste to the third portion plain dough, knead well. Wrap with cling wrap after kneading the dough, so it will not dries up easily.
- Divide dough into small round balls (22g each). Use a rolling pin to flatten the dough between to two plastic sheets and wrap in the filling. Dust with some gao fen and gently press it into mould – unmould.
- Store in an airtight container to chill for 2-3 hours before consuming. The snowskin mooncakes can keep for 5 days.
Notes
Please note that this is not a sponsored or paid post. All the ingredients were bought by myself from the shop.
The mooncake moulds are available from Taobao (here)
简易冰皮月饼 Easy Snowskin Mooncakes
这些冰皮月饼是用预拌粉做的，做法非常的简单。颜色是用天然色素 – 红色火龙果，抹茶粉和咖啡香精/咖啡酒。还有剩下的冰皮组合在一起做了几粒个缤纷月饼。冰水是煮过的香兰叶水。（全部材料是在烘焙店新立买的）
- 冰皮料：
- 350克 冰皮预拌粉
- 60克 白油
- 160-180克 香兰叶冰水 （我加了170克）
- 5汤匙 糯米粉 （炒成糕粉) – 手粉
- 红色火龙果泥，适量 （调色）
- 馅料：
- 20克 白莲蓉+1粒荔枝玫瑰巧克力球 = 30克 （8粒）冰皮粉红色
- 20克 白莲蓉+1粒白利酒巧克力球 = 30克 （8粒） 冰皮褐色
- 30克 提拉米苏莲蓉馅 = 8粒，搓圆 饼皮青色
- 将巧克力球包入莲蓉里搓圆，放入冰箱冷冻备用。巧克力球放在温室内久的话容易溶掉
做法：
- 煮香兰叶水 – 将500克清水和5片香兰叶一起煮滚2-3分钟。待凉拿掉香兰叶过滤。把煮好的香兰叶水收进冰箱冷藏，备用。可早几天煮好香兰叶水。
- 将糯米粉底火干炒2分钟，看到糯米粉开始冒烟就可以熄火了，完全冷却后才使用。注意：炒太久的话糕粉就会变黄和晓焦。
- 预拌粉和白油放入碗中，用橡胶刮刀稍微搅拌几下。先倒入160克冰水（香兰叶水）拌匀成软面团。觉得混合物太干的话再加一点冰水或太湿的话撒一些糕粉。然后用保鲜膜包软面团静置15分钟。
- 戴上朔胶手套 把面团搓匀分割3等份。放2-3茶匙火龙过泥到一份白面团里，搓匀。1茶匙抹茶粉过筛到第二份白面团，搓匀。2茶匙咖啡酒和2茶匙咖啡香精到第三份面团里，搓匀。用保鲜膜包起面团以防变干。
-
将面团分成22克搓圆。在面团上下各铺塑胶纸，用擀棍压平，包入馅料，再搓圆，撒上少许糕粉即可入模压花。
-
小月饼放密封盒子里，收进冰箱冷藏3小时即可享用 （可冷藏5天饮用）。