I was contemplating the choice of fruit juice to make the snow skin with this mooncake mould. As this mould resembles a money bag (钱袋) used in ancient China long, long ago, it should be something yellowish to represent gold. I finally settled for carrot juice because of its vibrant colour. The filling is sugar reduced white lotus paste with lightly toasted sunflower seeds. These snowies are soft, light, refreshing and they served as a delicious chilled dessert. I kept them in an airtight container in the fridge and they stayed soft and delectable even on the fifth day, not dried and no cracks.
Lotus Sunflower Seeds Snowskin Mooncake ~ 莲蓉葵花籽冰皮月饼
Ingredients
- 97.1/2 gm kao fun
- 27 gm wheat starch
- 27 gm superfine flour
- 75 gm icing sugar
- 37.1/2 gm Crisco shortening
- 84 gm water
- 28 gm carrot juice
- 20 gm lightly toasted sunflower seeds
- 350 gm reduced sugar white lotus paste
- Pandan/screwpine leaves
Method
- Mix the wheat starch and superfine flour and steam for 3 mins. Let cool and sift into a bowl.
- Sift in kao fun and mix well.
- Boil Crisco shortening, water, pandan leaves, carrot juice, icing sugar till sugar and shortenng dissolved. Pour into flour mixture, mix and knead well.
- Wrap up the dough with cling wrap and let rest for 30 mins. in the fridge.
- Pinch the dough to form a 24 gm ball. Repeat
- Likewise, pinch white lotus paste to form 24 gm ball. Repeat
- Wrap the ball of lotus paste with a flattened piece of dough, roll into a ball. Insert the ball of dough into a 50 gm plunger mould. Stamp out.
- Keep the mooncakes in an airtight container and chill in the fridge.
- Yield : 15 snowy mooncakes
Comments
Post a Comment
Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.