Lychee Martini Snowskin Mooncake (HK flour & Olive oil)

There are so many variety of snow skin moon cake recipes out there.  What I am interested is not using premix.  

So among the recipes that I have collected over the years, I am testing out one by one that uses different types of flour and preparation method.  

As you can see Lychee Martini Snowskin Mooncake is one of our favourite.  If you want to make these for next Mid Autumn, I suggest you head down earlier to purchase as this is one of the hot favourite.

Findings: I must remember to store the lotus paste ball back into the fridge before I prepare the snowskin dough.  The truffle actually melted and thus when I press into the mould, the ball shape disappeared.

The texture stays soft even after 2 days but I find the lychee vodka is lost in the dough.  So have to work on the dosage of the vodka.

Source: Straits Times

What you need:

58g Hong Kong Flour
58g fried glutinous rice flour (Kao Fen)
100g icing sugar
1 tbsp olive oil
5 tbsp Lychee vodka, chilled
Cold water (to adjust the consistency of the dough)

1 tbsp Hong Kong Flour (mix with 1 tablespoons hot water to form hot dough)

Fillings

265g lotus paste
12 X Lychee Martini Truffles

Method

Divide paste @ 22g and roll into a ball.

Flatten lotus paste ball and encase the truffle.  Seal well.  Set aside.

Steam HK flour for 15 mins and sift immediately.

Sieve fried glutinous flour and Hong Kong flour together and then sift in icing sugar.   Mix well.

Make a well in the centre, add olive oil, lychee vodka and hot paste.  Knead until smooth.  If you find the dough too dry, add 1 tsp of cold water progressively until you can a soft texture.

Divide the dough into 12 portion @ 20g each.  Roll into a ball.

Roll ball dough into a disc and place lotus paste ball on it.  Wrap and seal.

Coat the ball with Kao Fen and put into the mooncake plunger.  Press firmly.

Plunger out mooncake out from mould and chill for 1 hour before serving.





Happy Mid Autumn Festival!