Holidays

Snow Skin Mooncakes

This is my first time ever making snow skin mooncakes and it wasn’t that hard at all! I’ve been experimenting with different flavors and filling the past two weeks. I created a variety of colorful mooncakes but to be honest, I think some tasted awful not every of them was my cup of tea. The recipe I’m gonna share today is adapted from 君之 (he has explained in depth about the different functions of each flour used and provided lots of tips. If you can read in Simplified Chinese I do recommend that you go check his blog out. I’ve included the link to his post at the end). When I followed his recipe the very first time my dough was too soft that the imprints became blurred after chilling. I blamed it on the different brands of flours that we used. Then I gradually reduced the amount of milk used. After a few trials I was able to get the perfect balance.

As per ingredients, I opted for organic, unrefined and healthier ones. My mooncakes were made with organic red beans, organic matcha powder, organic coconut oil, organic agave syrup, low fat milk, grapeseed oil as well as muscovado sugar. I got these ingredients from Costco, Walmart, Japanese and my local Chinese supermarkets. The cost was so much higher but for the sake of my beloved families and friends, it’s all worth it.

這是EC首次嘗試自己在家做冰皮月餅,原來也不是很難呢!這兩個星期EC利用不同食材試了幾款冰皮及餡料,雖是弄得色彩繽紛的,可是味道方面嘛…EC只能說句“各人口味不同”吧!EC以下分享的食譜基本上來自君之(他在網誌內清楚地解釋了不同粉類的作用,更附製作心得,絕對值得一看,EC在文章底部已附連結),初試時冰皮粉糰過軟,花紋初印時很清晰,但雪藏過後很快便糊了,應是不同牌子的粉受水程度有別吧!後來試試逐少減掉食譜中牛奶份量,改良了幾次後總算成功了!

材料方面,EC盡量選擇有機、非精煉及較健康的食材,有機紅豆、有機日本綠茶粉、有機椰子油、有機龍舌蘭蜜、低脂奶、葡萄籽油及原蔗黑糖等等,這些材料購自Costco,Walmart,日本及唐人超市,成本一點也不便宜,但為了家人及朋友,EC覺得絕對值得!


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Snow Skin Mooncakes 冰皮月餅

Makes 8 green tea (with red bean and white chocolate ganache filling) and 7 coconut-purple yam snow skin mooncakes
可做八個綠茶冰皮月餅(紅豆白朱古力軟心餡)及七個椰香紫薯冰皮月餅

Ingredients

Snow Skin Dough
45 g glutinous rice flour
35 g rice flour
20 g wheat starch
40 g icing sugar
130 g low fat milk
30 g evaporated milk
20 g grapeseed oil (can be replaced with vegetable or canola oil)
1/2 tsp organic matcha powder
1/4 cup cooked glutinous rice flour, for coating

Fillings (see recipes below)
80 g white chocolate ganache filling
160 g red bean paste
210 g purple sweet potato paste

White Chocolate Ganache Filling
20 g whipping cream
60 g white chocolate, chopped

Red Bean Paste
1 cup (about 200 g) organic red beans
Water
60-80 g muscovado sugar (can be replaced with dark brown sugar, adjust sweetness to taste)
1-2 Tbsp organic agave syrup (can be replaced with honey)
4 Tbsp grapeseed oil (can be replaced with vegetable or canola oil)
2 Tbsp wheat starch

Coconut Purple Sweet Potato Paste (Recipe Updated on Sep 15, 2016)
150 g purple sweet potato, roasted and peeled
20 g organic virgin, cold-pressed coconut oil (can be replaced with unsalted butter)
25 g demerara sugar
15 g organic coconut flour
Wheat starch as needed (to control consistency)

材料

冰皮
糯米粉 45克
沾米粉 35克
澄麵 20克
糖粉 40克
低脂牛奶 130克
淡奶 30克
葡萄籽油 (或用菜油或芥花籽油) 20克
有機日本綠茶粉 1/2茶匙
糕粉 (即炒熟的糯米粉),防黏用 1/4杯

餡料(食譜在下面)
白朱古力軟心餡 80克
紅豆餡 160克
椰香紫薯餡 210克

白朱古力軟心餡
淡忌廉 20克
白朱古力,切碎 60克

紅豆餡
有機紅豆 1杯 (約200克)

原蔗黑糖 60-80克(或用黑糖,甜度可自行增減 )
有機龍舌蘭蜜 (或用蜜糖) 1-2湯匙
葡萄籽油 (或用菜油或芥花籽油) 4湯匙
澄麵 2湯匙

椰香紫薯餡 (2016年9月15日:食譜己更新)
紫薯(烤熟後去皮) 150克
有機冷壓初榨椰子油 (或用無鹽牛油) 20克
原蔗糖 25克(甜度可自行增減)
有機椰子粉 15克
糕粉糕粉 適量(調節稠度用)

Directions 做法

For the White Chocolate Ganache 白朱古力軟心餡
Combine whipping cream and white chocolate pieces jn a small bowl. Heat in the microwave or over a pot of simmering water until chocolate is melted. Stir until smooth. Press plastic wrap directly over the mixture to prevent a skin from forming. Transfer bowl to the freezer and freeze until firm enough for shaping.
小碗內放白朱古力及淡忌廉,隔水坐溶或用微波爐叮溶,拌至順滑後取保鮮紙緊貼朱古力漿表面以防結皮,放入冰箱雪至半硬可塑形狀態。

When ganache is firm enough, remove from freezer and divide into 8 portions of 10 g each. Roll each into a ball really really quickly (it will be super sticky, just try your best). Put the balls back into the freezer and freeze until completely frozen.
從冰箱取出朱古力漿,分成八份(10克一份),快手搓成小圓球後放回冰箱雪至硬,朱古力漿是很黏手的,所以動作要快。

For the Red Bean Paste 紅豆餡
Rinse red beans and soak them in water for 2 hours to overnight. Discard any beans that float on top. Drain beans then place them in a pot. Fill pot with enough water such that the beans are covered. Bring to a boil, simmer for 5 minutes to remove any impurities and bitter flavor. Drain.
紅豆洗淨浸水兩小時至過夜,將浮面的紅豆丢掉,將瀝乾水的紅豆倒進小鍋,加入蓋過紅豆的水用大火煮五分鐘去除紅豆的雜質及苦澀味,倒掉水份。

Return drained beans to the pot. Add enough water so the water level is about an inch higher that the beans. Bring water to a boil. Reduce to low heat then simmer for 1 to 1.5 hours or until the beans are soft and tender. Make sure the beans are always covered in water and add more water if needed. Drain beans while reserving about half cup of liquid.
將紅豆重新倒回鍋中,注入蓋過紅豆表面約一寸的水,大火煮滚後轉小火燜煮1至1.5小時至紅豆變軟(水份必需蓋過紅豆,有需要時要加水),倒掉水份並留起約半杯紅豆水。

Transfer beans to a food processor and process until smooth. Add some reserved liquids if it is too hard to puree the beans. In a non-stick frying pan over medium-low to low heat, heat one tablespoon of oil, add red bean paste and sugar and keep stirring to prevent sticking. Add the remaining oil. Keep stirring with a spatula for a few minutes until water evaporates and the paste clumps together. Sprinkle wheat starch on top and stir until thoroughly combined. Remove from heat and stir in agave syrup. Keep covered and let cool completely and chill before use.
將紅豆用食物處理機打成紅豆泥,若有困難可加少量紅豆水同打,不沾平底鍋中燒熱一湯匙油,加入紅豆泥及糖用小火至中小火拌炒,加入餘下的油繼續炒至紅豆餡水份蒸發並黏成一團,洒上澄麵炒匀後離火,拌入龍舌蘭蜜調味後蓋好待涼冷藏備用。

For the Coconut Purple Sweet Potato Paste 椰香紫薯餡
Cook purple yam by steaming or in the microwave until tender. Transfer to a large mixing bowl and mash with a fork. While the mashed yam is still hot, stir in sugar, coconut milk, coconut milk and coconut flour. Mix until smooth. The amount of sugar added depends on the sweetness of the yam. Add more or less to taste.
將紫薯粒蒸熟或用微波爐叮熟,放入大碗中用叉壓成泥,趁熱加入糖拌匀,加椰奶、椰油及椰子粉拌勻至順滑,糖量可依紫薯甜度自行增減。

Pass mixture through a sieve for a smoother consistency (it will be a great workout for your arms. I made a double batch and it took me almost 30 minutes to do so). Keep covered and let cool completely and chill before using.
將紫薯餡壓過篩增加幼滑口感(這是很好的手部運動,EC做的是雙倍份量,足足花了差不多半小時過篩!),蓋好放涼冷藏備用。

Clean purple sweet potatoes thoroughly and pat dry. Bake in a 200℃/400℉ preheated oven for 30 minutes or until fork tender. Remove from oven and let cool.
紫薯洗刷乾淨抹乾,放入己預熱200℃/400℉焗爐烤30分鐘或至叉或筷子能輕易插入,取出待涼。

Peel the skin off then place the sweet potatoes in a large bowl. Add coconut flour, coconut oil and sugar. Mash by hand (wear disposable gloves to keep hands clean) or puree with an immersion blender until well incorporated and paste-like. If the paste is too wet or soft, stirring in half to one tablespoon of cooked sweet rice flour will make it firmer.
蕃紫薯去皮放進大碗中,加入糖、椰子油及椰子粉,用手(帶上即棄手套防黏)搓匀或以手提攪拌棒打成泥,如餡料太軟不夠挺身可加半至一湯匙糕粉拌勻。

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For the Snow Skin Dough 冰皮
Combine icing sugar and flours in a large mixing bowl. Add milk and evaporated milk and mix well with a whisk. Strain mixture through a sieve to a wide and shallow bowl or plate to get rid of any large lumps. Stir in the oil (I added the oil after straining the mixture so I could rinse my sieve with just water). Let stand for 30 minutes.
將糯米粉、粘米粉、澄麵和糖粉放入大碗中,倒入牛奶及花奶用蛋拂拌勻成稀麵糊後過篩倒在大而淺的碟或碗中去除顆粒,加入油拌勻(EC通常過篩後才加入油,這樣做篩子只需用清水沖洗喔!),靜置三十分鐘。

Cover with aluminum foil and steam for 15 to 20 minutes over high heat. When slightly cooled, scrape dough into a large ziplock bag and knead for a few minutes until smooth. Let cool completely. Scoop out 160 g of the dough and knead in the green tea powder to form the green tea dough. The remaining (about 140 to 150 g) is the original flavor. Keep covered until ready to use.
碟子蓋上錫紙後大火蒸十五至二十分鐘,稍涼不燙手後將粉糰刮進大食物袋中,將粉糰搓幾分鐘至軟滑,完全放涼後取出160克粉糰加入綠茶粉搓勻成綠茶冰皮,餘下約140至150克則為原味冰皮, 用保鮮紙包好備用。

Dough and Filling Preparation  準備冰皮及餡料
I used a ratios of 2 to 3 for my dough and filling. For example, with my 50 g mold, dough = 20 g and filling = 30 g. Please adjust the portions according to your mold.
EC的皮餡比例為2:3,用50克月餅模的話,冰皮=20克,餡=30克,可依不同模自行計算重量。

***For Green Tea Snow Skin Mooncakes 綠茶冰皮月***
Roll red bean paste into 8 balls, 20 g each. Take one ball and make a well in the center with your thumb. Place a frozen white ganache ball in the center and seal with the red bean paste. Roll it into a ball again. Now you have 8 balls of red bean white chocolate ganache filling, 30 g each. Divide green tea snow skin dough into 8 equal portions, 20 g each.
將紅豆餡滾圓成20克一個的小圓球,共八個,用姆指在中央按洞,包入冰凍白朱古力軟心後搓圓(現在餡料重量為30克),將綠茶冰皮分成八份,每份20克。

***For Coconut Purple Sweet Potato Snow Skin Mooncakes 椰香紫薯冰皮月餅***
Roll purple sweet potato paste into 7 balls, 30 g each. Divide snowskin dough into 7 equal portions, 20 g each.
將椰香紫薯餡滾圓成30克一個的小圓球,共七個,原味冰皮分成七份,每份20克。

For Cooked Glutinous Rice Flour 糕粉
Stir fry 1/4 cup of (raw) glutinous rice flour in a non-stick frying pan over medium low heat until the color turns light yellow. Remove from heat and set aside to cool completely.
將1/4杯糯米粉白鑊用中小火炒至微黃,盛起放涼即成。

Shaping the Mooncakes 包月餅
Take a snow skin dough and roll into a ball. Flatten it in between two pieces of plastic wrap and roll into a disc. The disc should be thicker in the middle and thinner around the edges. Remove plastic wraps and place a ball of filling in the middle. Seal the edges by pinching the edges of the dough together. I held the dough with my left hand and used the space between my thumb and my forefinger (i think you call this part the purlicue???) to seal the edges while turning the dough slightly. Shape the wrapped dough into a ball again.
將冰皮搓圓後放在兩張保鮮紙之間壓平,內厚外薄,除去保鮮紙,在中央放上餡球,包好封口並搓成球狀(EC用虎口位將冰皮邊轉邊往上推)。

Coat dough slightly with cooked glutinous rice flour. Brush a thin layer of cooked glutinous rice flour on the inside of the mold to prevent sticking. Insert dough into the mold (with seam facing the outside), flip mold over onto a flat surface then press onto the lever to make an imprint. Release mooncake and repeat with remaining dough and filling.
在圓球表面黏上薄薄的糕粉,放入已掃糕粉的模型中(收口朝外),將模倒轉往枱上壓出花紋後取出,繼續完成包餡及印模。

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Store mooncakes in an airtight container in the freezer for best flavor and to prevent them from over drying. Thaw in room temperature for 15 to 20 minutes before serving.
完成後將月餅存放於密封盒中,放冰箱冷藏可保持最佳味道及防乾,取出室溫十五至二十分鐘回溫後可享用。

Recipe for snow skin dough adapted from 君之

My Two Cents Regarding Choosing Coconut Milk
If you go to the grocery stores you may probably see different brands and types of coconut milk. Try looking at the back of the can and read about the ingredients and nutrition informations carefully. They come with various coconut content. Some even have preservatives,syrup or thickeners added. I tend to choose a brand with a higher coconut content, no additives and a low sodium.
有關椰漿選購
去到超市時椰漿牌子及種類琳瑯滿目,若細心比較罐子背部的成份及營養標籤,不難發現椰奶成份有别,有些更含防腐劑、添加劑、糖漿等成份。EC會選擇椰奶成份較高,不含添加及鈉含量低的產品。

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If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

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https://www.facebook.com/ECBakes

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