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.
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.
Mango Chestnut Chocolate Ganache and Black Sesame Red Bean Snowskin Mooncakes
Makes 16 40 g snowskin mooncakes
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
糕粉 (即炒熟的糯米粉) 適量(防黏用)
板栗餡 120克 (食譜請到這裡)
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.
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.
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.
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.
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.
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.
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.
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..
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.
If you want to republish this recipe, please link back to this post.
EC Bakes 小意思 Facebook Page:
© Copyright 2016 ecbakes.com