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Snow skin mooncake filling recipe

Snow skin mooncake filling recipe

Published by wiffy on August 26, 2014

About 2 days off to the mid-fall festival (), this really is now time for you to help make your own mooncakes. Snowskin mooncakes () are the best within the baked mooncakes. and they're also simpler to create there's no baking involved, and all you need to do is to help make the moon cake skin and wrap them round the (ready to use!) lotus filling. They're also very pretty to check out particularly if you make all sorts of colours.

My loved ones love these cute small snowskin mooncakes, and we've been enjoying them in the morning or tea break yesteryear couple of days.

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Note: Ingredients, seasonings and measurements are in the &"Printable Recipe&" link above.

Here are the ingredients and tools you will have to make moon cakes.
(A) ready to use mooncake filling (lotus paste).
(B) kaofen (fried/cooked glutinous grain flour)
(C) shortening
(D) small mooncake moulds.

They come from Phoon Huat (PH) or Kwong Cheong Thye (KCT)KCT carries filling paste in minimum 500 grams pack (a lot of my instagram ) so it's my preferred spot to buy, while PH sells in minimum 1kg pack.

Inside a large bowl, measure and add sifted kaofen and icing sugar. Rub shortening in to the flour mixture together with your fingertips.

Add iced water and mix having a spatula until a gentle dough is created.

Divide the dough with respect to the a few different colours you want to make. Add food colouring, a couple of drops at any given time, to every portion and knead before the colour is well distributed. You can include a couple of drops of cold water to assist the color to distribute evenly, if needed.

Note: I divided my dough into five equal portions. The initial hue of the dough is white-colored. I'm using red dye for pink, pandan paste for eco-friendly, red and yellow + yellow for orange.

Divide dough into 15 grams pieces.

Tip: Should there be odd leftover dough left, combine and weigh them into 15 grams pieces to create multi-colour snowskin mooncakes.

Divide the filling paste into 25 grams pieces. If preferred, add 1 teaspoon of melon seeds to every serving of filling paste. Shape each dough right into a ball. Result in the same quantity of filling balls accordingly to the amount of 15 grams mooncake dough you've.

Add appropriate quantity of kaofen to every part of dough, just a little at any given time, and knead until it's no longer sticky. Don't over-knead. Flatten the dough to some small circle either by hands or perhaps a moving pin.

Put the lotus paste ball in the heart of the mooncake skin. Contain the skin in a single palm, make use of your other hands to to shut your skin within the lotus paste. When this is accomplished, shape mooncake right into a ball by lightly moving it both in palms. Make sure to dust your projects surface, hands and moving pin with flour to avoid sticking.

Dust the mooncake ball in flour. Press it firmly in to the mooncake mould. Turn the mould over and provide it a couple of taps to release the mooncake. Repeat before the dough can be used up.

Store snowskin mooncakes in airtight containers and chill in fridge. Serve cold.

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