snowskin mooncake recipe gao fen
In a large bowl add snowskin flour and icing sugar together mix well. In a small pot boil water icing sugar and corn oil and pour this hot liquid into the flour mixture mix with spatula.
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The recipe I used was straight from China Sichuan Food.
. Knead dough to smooth and sift in matcha powder and knead well again wrap with clingwrap and let. The snowskin mooncakes can keep for 5. This is a less sweet recipe but you can adjust the sweetness to your preference.
Snowskin mooncake recipes made using gao fen requires lesser ingredients and lesser steps as well. Mooncake Skin 100g cooked glutinous rice flour gao fen sifted 80g powdered sugar sifted 30g shortening 150ml iced water with ½ tsp vanilla extract food colouring optional. Add in shortening to the mixture and combine.
Then add shortening use spatula or wear a disposal hand glove to mix roughly. When the durian filling have firmed up in a big bowl put vegetable shortening sifted glutinous rice flour and icing sugar. -I used pandan flavoring and 2 drops of green food coloring and 1 drop of yellow food coloring.
This recipe focuses mainly on how to make the snow skin mooncake skin or outer mochi shell. We made these using our Homemade Kao FunCooked Glutinous Rice Flour. Use a spatula to stir until well mix.
PIGGY SNOWSKIN MOONCAKE Ingredients. Sep 21 2021 - Explore sharenes board snow skin mooncake on Pinterest. Start with 100 120ml watermilk.
Add in all the rest of ingredients and cook 20mins v spd 3 mc off with mc on. 20 seconds Speed 4. Flatten yam paste a little and wrap the paste evenly around the pumpkin ball.
So if you have a 50g mooncake mold many molds have this measurement you will need 25g dough and 25g filling. This is why our recipe is made with mochi wrappers instead of gao fen which is a more historically accurate ingredient for snow skin mooncake. If you dont have a microwave oven you can also use your convection oven to roast the flour.
To make the mooncakes youll need a 11 ratio of dough to filling. Lotus paste red bean paste durian paste melon seeds about 1 tsp per mooncake optional. Wrap filling into pastry and shape with mooncake mold.
Place a ball of custard in the centre and pull the sides of the snowskin in to enclose the custard. Sift the steamed flour and mix with 65g gao fen step 4. Cut pastry into 25g each and 25g of filling.
Sift Gao Fen and icing sugar together in a bowl. Using a spoon mix until incorporated. The recipe yields about 400g of mochi dough.
If you prefer a more translucent cake you can try using 50g of dough to 80g of filling. -I used pandan flavoring and 2 drops. Mooncake Filling 500g ready-made filling paste eg.
Put all ingredient into TM bowl and mix well. The cooked glutinous rice flour can keep for up to 2 weeks. Store in an airtight container to chill for 2-3 hours before consuming.
Store unused flour in an airtight container and keep in a cool dry place. 150g Gao Fen cooked glutinous rice flour 150g Icing Sugar 50g Shortening 180g cold water A little Wilton pink gel food colouring Mooncake filling - I used green tea white lotus paste Method. Here is our Blue Pea Flower Snowskin Mooncake with Purple Sweet Potato Filling.
Mooncake Skin 100g cooked glutinous rice flour gao fen sifted 80g powdered sugar sifted 30g shortening 150ml iced water with. Notes on the recipe-I did not find Gao Fen or cooked rice flour in my local Asian grocer but I think the texture of this is pretty great. Dust with some gao fen and gently press it into mould unmould.
Make a well in the middle of the flour mixture pour the cold liquid milk water or juice into the well. See more ideas about moon cake mooncake recipe asian desserts. This time I used a dough to filling ratio of close to 115 that is 55g dough to 80g filling.
Then wearing gloves knead the dough until it becomes soft and smooth. Allow them to cool before cutting and serving. Finished 50g pandan snowskin mooncake with creamy egg custard filling.
Put the yellow colouring in the cold water gradually add in the coloured cold water. In contrast our recipe excludes the pounding process so that a thin non-chewy and translucent wrapper dough can be formed. Boil 1 litre water with 6 pandan leaves one or two days ahead and store in the fridge.
Gao fen wrapper recipes also often include shortening. Cook at 180 C350 F at 3 mins intervals until it changes color. These fully cooked Pandan Snowskin Mooncakes are best eaten the day they are steamed.
Notes on the recipe-I did not find Gao Fen or cooked rice flour in my local Asian grocer but I think the texture of this is pretty great. Dissolve some pink. Smoothen the surface of the dough and shape it into a mooncake using the dusted mould Repeat with the remaining custard and dough.
Cover the dough tightly and let rest for 10 15 minutes. Placed in covered container and keep in fridge. Transfer to a surface lightly floured with Gao Fen use hand to knead until the dough is smooth.
Placed in covered container and keep in fridge. Finished 50g pandan snowskin mooncake with creamy egg custard filling.
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