No-Frills Recipes ... cooking, baking & excerpts on travel

  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 Mix wheat starch and superfine flour thoroughly, steam on medium heat for 3 minutes.  Let cool.  Sift into a mixing bowl. Sift in kao fun and mix well.   Steep Chai Tea bag in about 1/4 cup hot water. In a pot, boil water with shortening and icing sugar.  Once shortening and icing sugar have melted, pour this into...

  These mini  mooncakes are made with white lotus paste, supposedly there is less sugar in this lotus paste.   For pure lotus paste, I was told that the sugar is cooked longer, thus the paste is more brown but for white lotus paste, the sugar content is lesser and the sugar is not cooked so long, hence the colour is lighter.  As these are 50 gm mini ones, I only managed to add in a quarter of salted egg yolk.  Nonetheless  they do taste good especially paired with a cup of piping hot Chinese tea of your choice. White Lotus Paste with egg yolks mini mooncakes ~ 2020  ( 白莲蓉蛋黄小月饼 ) Ingredients for dough 150 gm superfine flour 90 ml golden syrup 38 ml vegetable oil 2 gm lye water Egg wash - 1 whole egg + 1 tsp water, mix and strain Ingredients for lotus filling 280 gm white lotus paste 4 salted egg yolks, steamed and cut into quarters Method for dough Mix syrup, oil and lye water thoroughly with a handwhisk. Sift in flour, mix well with spatula and le...