Chai Tea Snowskin mini Mooncake 2020 ~ 柴茶冰皮月饼

 

This time, I experimented with Chai Tea to act as a flavour for the dough skin of this 'Bing Pi',  冰皮 mooncake.  These non-baked snowskin mooncakes are soft, slightly chewy and can be referred to as mochi mooncake too.  Nowadays snowskin mooncakes are gaining popularity and like their baked counterparts, they can house different flavours of lotus paste as well.

Chai Tea Snowskin mini Mooncake 2020  ~  柴茶冰皮月饼  

Ingredients

• 65 gm Kao Fun (fried glutinous rice flour)
• 18 gm wheat starch
• 18 gm superfine flour
• 50 gm icing sugar
• 25 gm Crisco shortening
• 60 gm water
• 1 Tbsp Chai Tea
• 240 gm lotus paste for filling

Method

1. Mix wheat starch and superfine flour thoroughly, steam on medium heat for 3 minutes.  Let cool.  Sift into a mixing bowl.
2. Sift in kao fun and mix well.  
3. Steep Chai Tea bag in about 1/4 cup hot water.
4. In a pot, boil water with shortening and icing sugar.  Once shortening and icing sugar have melted, pour this into the flour mixture.  Add in a tablespoon of Chai Tea.  Using a spatula, mix thoroughly and  lightly knead till smooth.  Cling wrap and let dough rest for 30 mins. in the fridge.
5. Weigh out 24 gm lotus paste and roll into a ball.  Likewise, weigh out 24 gm of dough and roll into a ball.
6. Flatten the ball of dough and wrap up the lotus paste filling.  Roll into a ball and place it into a 50 gm plunger mould.  Press out the mooncake.   Repeat process for the rest of the dough.
7. Place mooncakes in a container and  cover with a piece of paper towel to absorb condensation.  Chill in the fridge.  (These mini snowskin mooncakes stay fresh and soft even after 5 days).
8. Yield :  10 mini snowskin mooncakes

Note :  If you prefer a stronger flavour of Chai Tea, add more but reduce the water accordingly.

Have a wonderful Mid-Autum Festival with your family and friends.  

Happy Bonding and Stay Safe!