snowskin mooncake recipe without shortening
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In a pot add the icing sugar and shortening to the pandan water and stirring with a hand whisk bring this to a boil until the shortening had melted.
. Next heat the heavy whipping cream over a double boiler or in the microwave. 40ml coffee 40ml water 1tsp freee-dried coffee granules Some koh fun fried glutinous rice flour for dusting. 10g Cake Flour 30g Glutinous Rice Flour 25g Rice Flour 10g Wheat Starch 2 tbsp icing sugar 50ml Evaporated Milk 12ml Rice Bran Oil 120ml Osmanthus infused milk Mix well and Steam.
Set this aside to cool. Pour in 260ml iced cold water into the mixture and beat until well combined. So for a 100g mooncake you would weigh out 30 grams of dough and 70 grams of filling.
Combine kao fen and snowskin flour in a big bowl and set aside. The ratio should be 1 part dough 2 parts filling. Flatten the snowskin dough with a roller and wrap it around the custard ball.
Flatten the ball of snow skin and. Prepare about 25g of custard with half salted egg yolk. Use the koh fun to dust the mooncake balls and mould.
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Osmanthus Snowskin Mooncake No Shortening No Condense Milk Recipe by Foodieatplayground Snowskin. Pour this mixture into the bowl containing flour and use a spatula to stir the mixture until a soft dough forms. Let sit for around 2 minutes before stirring until smooth.
Depending on the size of mooncake mould the ratio is 1 part dough 2 parts filing. Wrap the filling with the dough and shape it into a ball. Banana Pudding Cupcakes More.
Knead and mold to shape. Optionally add some finely chopped walnuts before setting aside to chill for around 1 hour until solid and ready to use in snow skin mooncakes. Cover the dough with wet cloth and leave aside for 20 minutes before dividing it.
55g glutinous rice flour. Prepare about 23g of snowskin dough and roll into a ball.
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