Ok alright…I know it is kind of late to blog about mooncakes as Mid Autumn Festival was already over but last year, ahem yeah last year, I made four different flavors of snowskin mooncakes. The recipes for red bean and green tea snowskin mooncakes with white chocolate ganache centers as well as coconut purple sweet potato snowskin mooncakes were up already last year (read about my blog post Snow Skin Mooncakes). Unfortunately, I could never finish editing the recipes for the other two flavors as life had been busy. Last week I finally made up my mind to retake pictures and catch up with the rest of my work.
中秋己過，現在繼續談月餅好像已有點太遲。去年(對呀是去年！)中秋時EC分別做了四款冰皮月餅，紅豆綠茶白朱古力軟心及椰香紫薯冰皮月餅的食譜早己在去年分享了(食譜請到冰皮月餅)，餘下兩個食譜一直因為太忙沒有順利完成編輯，延至上星期EC終於下定決心重新拍照並完成寫作。
Snowskin mooncakes are not difficult to make at all. Just wrap the filling with the steamed and cooled dough, stamp the mooncakes, chill and then serve! I do think that there are two things need attentions though. Firstly, the dough has to be at the right consistency. Too much liquids results in a soft and tacky dough. The impressed pattern would not be able to maintain its shape. Conversely, a dough with not enough liquids will be hard and chewy. Since different brands of flour have various absorption rates, I suggest testing with a small batch of dough, like half a batch, in the beginning. After adjusting the consistency, then go ahead to make a double or even triple batch to save time. Next would be food sanitary. Unlike traditional Cantonese style mooncakes (see recipes here and here) and crispy mooncakes (see recipes here and here) that are baked in the oven, both the dough and filling of snowskin mooncakes are precooked. They are to be consumed without any further cooking and upon chilling so things have to be absolutely clean. Make sure the molds are washed and dried thoroughly before use. Keep working surface out of dirt. Sanitize your hands and be extra cautious especially when kids are involved. My seven-year-old daughter is old enough to handle things on her own. However, when my younger son, who is only four, offered to “help”, I would set aside a set of dough and filling exclusively for him. Then he would roll, poke, smash and play with his portion as if it was Playdoh. If he was able to keep things clean by not dropping anything on the floor or sneeze on it (he did it once, really!) he could have his own creation for snack. As for me , I usually wear vinyl disposable gloves that are powder and latex free. Not only because of hygiene, but the gloves can also keep the dough from sticking to my hands.
冰皮月餅製作其實沒有什麼難度，只是將粉漿蒸熟，放涼後包入預先準備好的餡料，再用月餅模造型，冷藏後便可食用。EC認為要注意的有兩點，首先就是粉漿的水份調節。水份過多時餅皮會很軟，剛印在表面的花紋一下子便會消失。相反，水份不夠時餅皮便會很硬，大大影響口感。由於不同牌子的粉受水程度有别，因此初試時EC建議只做餅皮食譜的一半份量，調節好粉糰的柔軟度便可節省時間開始大量製作，如每次做雙倍甚至三倍份量等。第二就是衛生問題。要知道餅皮及餡料都己經是熟的，冰皮月餅做好後不會像廣式月餅(食譜請到這裡和這裡)或脆皮月餅(食譜請到這裡和這裡)般送入焗爐烤烘而是冷藏後直接食用，所以務必保持清潔。模具要預先洗淨抹乾，工作枱及雙手均須保持清潔。小朋友有份參與時更要打醒十二分精神，EC的大女兒己經七歲，很多工夫都懂得自己做，但當四歲的的小兒子也嚷著要“幫手”時，EC會特別為他準備一份餅皮和餡料，然後他便會像玩泥膠般又搓又壓又按，玩得不亦樂乎。只要小兒子雙手保持清潔，製作過程中又沒有把食材弄丟在地上或對着食材打個大乞嗤(這小鬼真的試過一次！)，他的作品都會成為當日的茶點。EC製作冰皮月餅則會戴上無粉和不含乳膠的即棄塑料手套，既可保持衛生，也可防止材料黏在手上，實在一擧兩得。
Mango Chestnut Chocolate Ganache and Black Sesame Red Bean Snowskin Mooncakes
芒果栗子朱古力軟心及黑芝麻豆沙冰皮月餅
Makes 16 40 g snowskin mooncakes
可做16個40克冰皮月餅
Ingredients
For the Snowskin Dough
45 g sweet rice flour
35 g rice flour
20 g wheat starch
45 g icing sugar
130 g milk
30 g evaporated milk
20 g grapeseed oil
5 g mango powder
1/8 tsp red yeast powder
Cooked sweet rice flour, for dusting
For the Chestnut Chocolate Ganache Filling
30 g dark chocolate, chopped
24 g whipping cream
6 g unsalted butter, softened
120 g chestnut paste (see recipe here)
For the Black Sesame Red Bean Filling
20 g black sesame powder
160 g red bean paste (see recipe here)
1/4 tsp sesame oil
Milk and cooked sweet rice flour (to adjust consistency) as needed
材料
冰皮
糯米粉 45克
沾米粉 35克
澄麵 20克
糖粉 45克
牛奶 130克
淡奶 30克
葡萄籽油 20克
芒果粉 5克
紅麴粉 1/8茶匙
糕粉 (即炒熟的糯米粉) 適量(防黏用)
板栗軟心朱古力餡
黑朱古力 30克
淡忌廉 24克
無鹽牛油(放軟) 6克
板栗餡 120克 (食譜請到這裡)
黑芝麻豆沙餡料
黑芝麻粉 20克
豆沙餡 160克(食譜請到這裡)
麻油 1/4茶匙
牛奶及糕粉(調節稠度用) 適量
Directions 做法
For the Snow Skin Dough 冰皮
Combine icing sugar, wheat starch, rice flour and sweet rice flour in a large mixing bowl. Add milk and evaporated milk and mix well with a whisk. Strain mixture and pour into a shallow bowl or plate. 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淺碟或碗中，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. Divide the dough in half and knead red yeast rice powder (for black sesame flavor) and mango powder (for the mango chestnut flavor) into each of the dough . Keep covered until ready to use.
碟子蓋上錫紙後大火蒸十五至二十分鐘至熟，稍涼不燙手後將粉糰刮進大食物袋中，隔着袋子揉搓幾分鐘至麵糰軟滑，完全放涼後取出分半，一份搓入紅麴粉成紅色冰皮，另一份搓入芒果粉成黄色冰皮, 用保鮮紙包好備用。
For the Chestnut Chocolate Filling 栗子朱古力餡
Prepare ganache by combining chocolate and whipping cream in a small bowl. Heat in the microwave or sit bowl over a pot of simmering water until chocolate is melted. Stir until incorporated. Add softened butter and stir until smooth and shiny. Spoon half tablespoonful of ganache into a silicon ice or chocolate mold. Place in freezer for 15 minutes until firm.
朱古力軟心–把淡忌廉和黑朱古力放在小碗中，隔水或用微波爐煮至朱古力溶化後拌勻，加入軟化牛油拌匀成有光澤的朱古力漿，把半湯匙份量朱古力漿分配入小型矽膠冰或朱古力模中，放進冰箱冷凍15分鐘至硬。
Remove ganache from mold and roll each into a ball. Take about 15 g of chestnut paste and roll into a ball. Poke a hole in the middle with your thumb then place the ganache inside. Seal and shape into a ball again. Repeat with the rest of the ingredients. The total weight of the filling and ganache should be 22 g each. Keep refrigerated.
取出朱古力軟心逐一滾圓，取約15克板栗餡搓圓，以姆指在中央按一凹洞，放入朱古力軟心包好後搓圓，共做八次(板栗餡加軟心共重22克一份)，保持冷藏備用。
For the Black Sesame Red Bean Filling 黑芝麻豆沙餡
In a large bowl combine red bean paste, sesame powder and sesame oil. Stir until incorporated. To adjust the consistency, add in some milk if the paste is too dry. Stir in some cooked sweet rice flour if the paste is too wet or sticky. Cover with plastic wrap and chill until filling is firm. Divide filling into 8 equal portions, 22 g each. Roll each into a ball. Keep refrigerated.
大碗內放黑芝麻粉 、豆沙餡和麻油拌勻，若餡料太乾可加少許牛奶作調節，太軟則加少許糕粉拌勻，用保鮮紙包好並雪硬，將餡料分成8等份，每份22克，滾圓後保持冷藏備用。
To Shape the Mooncakes 月餅造型
Divide the red yeast dough into 8 equal portions (18 g each). Shape each into a ball. Set aside.
紅麴冰皮分成8等份，每份18克，搓圓備用。
Take a portion of the dough and flatten into a disc between two pieces of plastic wrap. The dough should be slightly thinner around the edges. Remove plastic wraps and place a ball of black sesame filling in the middle. Wrap then seal edges by pinching them together. I held the dough with one hand and used my purlicue (the space between my thumb and my forefinger) of the other hand to seal the edges while turning the dough slightly. Shape the stuffed dough into a ball again. Repeat with remaining portions.
取一份紅麴冰皮放在兩張保鮮紙中間用手按扁，中央要比邊緣厚，取走保鮮紙後包入黑芝麻餡料並收口(EC用虎口位把餅皮慢慢往上推並收口)，搓至光滑，重覆包入餡料直至完成。
Brush a thin layer of cooked sweet rice flour on the inside of a 50-g mooncake mold to prevent sticking then tap off excess flour. Coat a stuffed mooncake slightly with flour then insert into the mold, seam side out. Flatten the dough slightly to fill up the mold. Place mold upright onto a piece of parchment paper then press down firmly onto the plunger for 5 seconds to make an imprint. Press the plunger down again to release the mooncake. Repeat with the rest of the dough..
50克月餅模內掃上糕粉後拍走多餘的粉，月餅洒上一層薄糕粉後放入模中(收口向外)，輕輕把月餅依模形按平，把模反轉放在牛油紙上，按下把手緊壓五秒印上花紋，之後按動把手推出月餅，繼續完成印模。
Repeat the same process with mango dough and chestnut chocolate filling. Store snowskin mooncakes in an airtight container and chill thoroughly before consuming. To maintain the best flavor and prevent drying, keep mooncakes in the freezer. Thaw at room temperature for 15 minutes before serving.
重覆以上步驟用芒果冰皮包裹栗子朱古力軟心餡，完成後把冰皮月餅存放於密封盒中，放入雪櫃冷藏後可享用，把月餅放冰箱冷凍保存可保持最佳味道及防乾，從冰箱取出室溫15分鐘回溫後可享用。
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