Wednesday, 14 September 2016

Vanilla Snowskin Mooncake (soft after 3rd day)

Since my family prefers snowskin mooncakes, I have been collecting a good range of such recipes over the years.

This festive period, I was so busy with guests in town, nursing a sick mom and preparing a cake for my nephew that I couldn't attempt any of the new recipes that I bookmarked.  

Nevertheless, after 4 years of break, I was still able to complete it in time for his birthday.

Back to my moonies, since I have already bought the ingredients, I tell myself that I just need to squeeze in some time to make some Vanilla snowskin mooncake for my family as my girl has been requesting it since a few weeks ago.  

Thanks to my friend for giving a set of this mooncake mould, I promise next year I will fully utilise all.

Findings:  Really love the combination of vanilla with almond paste.  Plus the almond truffle another bonus.

This is my first time buying KCT mooncake premix and I must say it is really good as compared to PH.

Adapted from : here and here 

What you need:
yield 12 small mooncakes

25g kou fen 糕粉 plus extra for dusting
25g icing sugar
100g snowskin premix (KCT premix)
25g crisco
125g boiled pandan water (boil 300g or more water with 2 pandan leaves, leave to cool) and measure 125g) 

300g almond white lotus paste (KCT)
1 tbsp almond slice, toasted and chopped to fine nibs (optional)  I will increase this to 3 tbsp next round.

1 pod vanilla bean
Brandy Truffles


Knead the almond slice into the paste.  Divide into 21g balls.  (What I did was I weigh in the truffle and then add lotus paste to make up for the 30g)

Roll into a ball and flatten.  Wrap a brandy truffle.  Seal well and set aside.

In a large bowl, sift together kou fen and icing sugar and mix in the premix.  Set aside.

In a pot, combine pandan leaves, water and shortening together and with med heat, stir until shortening melted. 

Remove pandan leave and pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you’ll find the dough is quite oily at this time) then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.

Portion the dough into 20g balls.

Place a ball of dough between baking sheets and flatten using your palm. Place a ball of paste in the middle and wrap it. Lightly dust the surface with kou fen.

If you would like to make the flower pattern in a different color, dust the pattern on the mould with a bit of kou fen and place a small amount of different colored dough into the mould such that it covers the pattern nicely. Cover your finger tip with cling wrap to prevent the dough from sticking to your finger.

Place the ball of filling wrapped with dough into the mould. Press it firmly and push it out of the mould. Getting one of those moulds with plunger is very helpful as you can dust with less flour, thus helping to keep the mooncakes moist for a longer time.

Chill the mooncakes for a few hours before consuming. Store the mooncakes in an airtight container that is not too big for the mooncakes in the fridge.


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