This seems like an odd post in the midst of travelling posts, yes it is odd, but I've decided to post about my baking / cooking adventures too, so that I won't forget what recipes I used! Just too lazy to maintain another blog haha!!
If you are making more than 1 flavour at the same time, you can do what I did. I rubbed the shortening (100g) into the snowskin premix powder (500g). Then I divided the mixture into the portions I wanted (240g for oreo, 180g for matcha and 180g for earl grey).
Oreo Snowskin Mooncake
Recipe adapted from Whisk and Fold.
I changed the ratio of 25g snowskin to 25g oreo cream cheese filling since I was using a 50g mould. After making the first batch, I found the snowskin too thick, so I modified the ratio of skin:filling to 2:3 for Matcha and Earl Grey.
Ingredients:
(Makes 11 X 50g mooncakes)
- 200g Snowskin premix powder (redman)
- 40g shortening (redman)
- 80ml hot water
- 250g cream cheese, soft (Philadelphia cream cheese)
- 60g Oreo biscuits, crushed
- 20g icing sugar, sifted
Method (adapted from Whisk and Fold):
1. Crush Oreo biscuits by rolling them in a Ziploc bag. (I bought the 3 biscuits in 1 pack kind so I just used a rolling pin to crush them before opening the packet. My toddler was involved in the crushing process as well. She loved it!)
2. Mix softened cream cheese and icing sugar together, then fold in crushed Oreo biscuits. Chill for about 1 hour.
3. When Oreo mixture is firm enough to handle, divide into 25g portions and roll into a ball. Pop them into the freezer while you prepare the snowskin dough.
4. To make snowskin dough, rub shortening into snowskin premix powder, then add hot water and knead until a smooth dough is formed. Let rest for 15mins wrapped in cling wrap.
5. Divide dough into 25g portions.
6. Roll out thinly in between 2 cling wraps.
7. Wrap the rolled out snow skin around the Oreo cheese filling, then seal the bottom edges by pinching dough together.
8. Place into a mooncake mould lightly dusted with snowskin powder and press it in firmly.
9. Release the mooncake and chill until ready to serve.
Matcha Snowskin with Matcha White Chocolate Truffles
2. Place heavy cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
3. Stir until smooth.
4. Keep in fridge for at least 30 mins until hardened.
5. Using a spoon or a small ice cream scoop, divide the ganache into 15g portions.
6. Using cling wrap, wrap the ganache into 15g balls and freeze until ready to assemble.
2. Place heavy cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
3. Stir until smooth.
4. Keep in fridge for at least 30 mins until hardened.
5. Using a spoon or a small ice cream scoop, divide the ganache into 15g portions.
6. Roll the ganache into 15g balls and freeze until ready to assemble.
2. Mix softened cream cheese and icing sugar together, then fold in crushed Oreo biscuits. Chill for about 1 hour.
3. When Oreo mixture is firm enough to handle, divide into 25g portions and roll into a ball. Pop them into the freezer while you prepare the snowskin dough.
4. To make snowskin dough, rub shortening into snowskin premix powder, then add hot water and knead until a smooth dough is formed. Let rest for 15mins wrapped in cling wrap.
5. Divide dough into 25g portions.
6. Roll out thinly in between 2 cling wraps.
7. Wrap the rolled out snow skin around the Oreo cheese filling, then seal the bottom edges by pinching dough together.
8. Place into a mooncake mould lightly dusted with snowskin powder and press it in firmly.
9. Release the mooncake and chill until ready to serve.
Matcha Snowskin with Matcha White Chocolate Truffles
Ingredients:
(Makes 11 X 50g mooncakes)
Snowskin
- 150g Snowskin premix powder (redman)
- 30g shortening (redman)
- 60ml hot water with 2 tsp matcha powder
Filling
White lotus paste (divided into 15g balls)
- 165g white lotus paste (i used redman sugar free white lotus paste bought from Phoon Huat)
Chocolate Truffle (divided into 15g balls)
- 100g white chocolate at room temperature (shaved or broken into small pieces)
- 50ml heavy cream
Optional: 1-2 tsp of hot water (if the chocolate ganache is broken)
(20g snowskin and 30g filling (15g white lotus paste + 15g white chocolate truffle) for each mooncake)
Method:
Chocolate Truffle
1. Place white chocolate in a medium heatproof bowl; set aside.2. Place heavy cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
3. Stir until smooth.
4. Keep in fridge for at least 30 mins until hardened.
5. Using a spoon or a small ice cream scoop, divide the ganache into 15g portions.
6. Using cling wrap, wrap the ganache into 15g balls and freeze until ready to assemble.
Filling
1.Roll out the white lotus balls thinly.
2. Wrap the rolled out white lotus paste around the chocolate truffle, then seal the bottom edged by pinching the lotus paste together.
3. Freeze for 5mins if the truffles become too soft.
2. Wrap the rolled out white lotus paste around the chocolate truffle, then seal the bottom edged by pinching the lotus paste together.
3. Freeze for 5mins if the truffles become too soft.
Snowskin
1. To make snowskin dough, rub shortening into snowskin premix powder, then add hot matcha and knead until a smooth dough is formed. Let rest for 15mins wrapped in cling wrap.
2. Divide dough into 20g portions.
3. Roll out thinly in between 2 cling wraps.
4. Wrap the rolled out snow skin around the lotus paste and chocolate truffle filling, then seal the bottom edges by pinching dough together.
5. Place into a mooncake mould lightly dusted with snowskin powder and press it in firmly.
6. Release the mooncake and chill until ready to serve.
2. Divide dough into 20g portions.
3. Roll out thinly in between 2 cling wraps.
4. Wrap the rolled out snow skin around the lotus paste and chocolate truffle filling, then seal the bottom edges by pinching dough together.
5. Place into a mooncake mould lightly dusted with snowskin powder and press it in firmly.
6. Release the mooncake and chill until ready to serve.
Earl Grey Snowskin with Dark Chocolate Truffles
Ingredients:
(Makes 11 X 50g mooncakes)
Snowskin
- 150g Snowskin premix powder (redman)
- 30g shortening (redman)
- 60ml hot TWG french earl grey tea
Filling
White lotus paste (divided into 15g balls)
- 165g white lotus paste (i used redman sugar free white lotus paste bought from Phoon Huat)
Chocolate Truffle (divided into 15g balls)
- 100g dark chocolate at room temperature (shaved or broken into small pieces)
- 50ml heavy cream
Optional:
1-2 tsp of liqueur of choice
1-2 tsp of hot water (if the chocolate ganache is broken)
(20g snowskin and 30g filling (15g white lotus paste + 15g dark chocolate truffle) for each mooncake)
Method:
Chocolate Truffle
1. Place dark chocolate in a medium heatproof bowl; set aside.2. Place heavy cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.
3. Stir until smooth.
4. Keep in fridge for at least 30 mins until hardened.
5. Using a spoon or a small ice cream scoop, divide the ganache into 15g portions.
6. Roll the ganache into 15g balls and freeze until ready to assemble.
Filling
1. Roll out the white lotus balls thinly.
2. Wrap the rolled out white lotus paste around the chocolate truffle, then seal the bottom edges by pinching the lotus paste together.
3. Freeze for 5mins if the truffles become too soft.
2. Wrap the rolled out white lotus paste around the chocolate truffle, then seal the bottom edges by pinching the lotus paste together.
3. Freeze for 5mins if the truffles become too soft.
Snowskin
1. To make snowskin dough, rub shortening into snowskin premix powder, then add hot earl grey tea and knead until a smooth dough is formed. Let rest for 15mins wrapped in cling wrap.
2. Divide dough into 20g portions.
3. Roll out thinly in between 2 cling wraps.
4. Wrap the rolled out snow skin around the lotus paste and chocolate truffle filling, then seal the bottom edges by pinching dough together.
5. Place into a mooncake mould lightly dusted with snowskin powder and press it in firmly.
6. Release the mooncake and chill until ready to serve.
2. Divide dough into 20g portions.
3. Roll out thinly in between 2 cling wraps.
4. Wrap the rolled out snow skin around the lotus paste and chocolate truffle filling, then seal the bottom edges by pinching dough together.
5. Place into a mooncake mould lightly dusted with snowskin powder and press it in firmly.
6. Release the mooncake and chill until ready to serve.
I love the rose design best! Happy Mid Autumn everyone!!
No comments:
Post a Comment