Lava mooncakes have been so popular recently and here I’ve joined the trend to create snow skin mooncakes with similar chocolate lava filling. At first I made the lava filling with sweetened condensed milk and cocoa powder. I thought I could make it the same way I prepared my soft-centered chocolate ganache filling by freezing the filing until solid (read about my blog post, Mango Chestnut Chocolate Ganache Snow Skin Mooncakes). Sadly it didn’t work out as expected. After freezing for an entire day my filing was still soft and tacky. I ended up spooning syrupy filling into my chestnut paste. I’ve come up with a chocolate lava filling with perfect consistency after several trials. The filling will flow slowly out of the frozen mooncake within several minutes after cutting. It took a bit of practice to master how to get the liquid filling nicely sealed and enclosed. But I was very satisfied with the final result. Instead of chestnut paste, this snow skin mooncake also goes well with coffee salted caramel white bean paste (see recipe here).
近年盛行流心月餅，EC也來湊一下熱鬧把流心的概念應用在冰皮月餅中。EC最初想到利用可可粉和煉奶製作朱古力流心漿，初次研究時還天真的以為流心可像朱古力軟心般冷凍成小塊再包入栗子餡中(詳情可參閱芒果栗子朱古力軟心冰皮月餅)，但原來這是不可行的！餡料在冰格中雪了一整天仍然是軟軟的黏黏的，EC最終包入液態的流心餡料。配方經過幾次試驗調整後終有成果，冰凍的冰皮月餅切開後數分鐘內便可看到朱古力漿緩緩的流出，雖然包入液態餡料有點難度，但只要多練習幾次便會上手，視覺效果也十分漂亮。餡料方面，除了栗子餡，咖啡海鹽焦糖白豆沙餡也是不錯的選擇(食譜請到此)。
The snow skin dough recipe is a bit different from the one I developed two years ago (read about my blog post, Snow Skin Mooncakes). I used a combination of sweet rice flour, rice flour and wheat starch previously. This time I’ve replaced them with Japanese sweet rice flour (Mochiko flour), rice flour and cake flour. I like the way that the dough stays soft but firm after chilling, which leaves clear indentation after stamping.
除此之外，冰皮食譜跟兩年前調配的有點不同(詳情可參閱冰皮月餅)。以往冰皮混合使用糯米粉、粘米粉和澄麵，今次特別使用日本糯米粉，另混合粘米粉和低筋麵粉，冰皮柔軟但結實，印模時花紋清晰可見。
Please note that unlike traditional mooncakes, snow skin mooncakes are to be consumed after shaping without any further baking. It is necessary to maintain sanitary conditions throughout the entire process. Mooncake mold should be sterilized by rinsing with boiling water or wiping with alcohol before use. Wash hands thoroughly before and wear sterile disposable gloves during food preparation and make sure working surface is clean.
請注意冰皮月餅跟傳統月餅不一樣，整型後可直接食用不會進行烤焗，因此務必留意食物衞生安全。月餅模使用前請先以沸水沖洗或以酒精拭抹進行消毒。處理食材前請徹底清潔雙手及帶上即棄無菌手套，工作枱亦要保持清潔。
I heard that people in Hong Kong could hardly get a box of lava mooncakes as they are constantly sold out. Now that you could make some on your own! I hope you like my recipe and I wish everyone a happy Mid-Autumn Festival Holiday in advance!
聽說在香港流心月餅一推出便賣斷市，現在可在家自製了，希望大家喜歡，EC預祝各位中秋節快樂！
Chestnut Chocolate Lava Snow Skin Mooncakes
栗子朱古力流心冰皮月餅
Makes 14 50-g mooncakes
14個50克月餅份量
Ingredients
For the Chocolate Snow Skin Dough
40 g Mochiko sweet rice flour
40 g rice flour
20 g cake and pastry flour
10 g Dutch process cocoa powder
40 g icing sugar
130 g milk
30 g evaporated milk
15 g sweetened condensed milk
20 g grapeseed oil
For the Chestnut Chocolate Lava Filling
60 g sweetened condensed milk
10 g Dutch process cocoa powder
10 g water
10 g light corn syrup
350 g chestnut paste (see recipe here)
For Dusting
1 tsp unsweetened cocoa powder
1 tsp icing sugar
1 tsp potato starch (katakuriko) or cooked sweet rice flour
材料
朱古力冰皮
日式Mochiko糯米粉 40克
粘米粉 40克
低筋麵粉 20克
鹼化可可粉 10克
糖粉 40克
牛奶 130克
淡奶 30克
煉奶 15克
葡萄籽油 20克
栗子朱古力流心餡
煉奶 60克
鹼化可可粉 10克
水 10克
粟膠 10克
栗子餡 350克(食譜請到此)
防沾用
無糖可可粉 1茶匙
糖粉 1茶匙
片栗粉或糕粉(即炒熟糯米粉) 1茶匙
Directions 做法
For the Snow Skin Dough 冰皮
Place Mochiko flour, rice flour, flour, cocoa powder and icing sugar in a large mixing bowl then whisk to combine. Add milk, sweetened condensed milk and evaporated milk and mix well with a whisk. Let stand for 15 minutes.
將糯米粉、粘米粉、麵粉、可可粉和糖粉放入大碗中拌勻，倒入牛奶、煉奶及花奶用蛋拂拌勻成粉糊，靜置15分鐘。
Strain mixture and pour into a shallow plate. Stir in the oil. Cover with aluminum foil and steam for 15 minutes over high heat (I steamed for 15 minutes with my steam oven). Remove and gently stir with a spatula and work the oil that floats on top into the mixture. When slightly cooled, scrape dough into a large ziplock bag and knead for a few minutes until the dough becomes shiny and smooth. Squeeze all air out of the bag and chill dough in the fridge for a minimum of three hours.
過篩倒在淺碟中，加入油拌勻，蓋上錫紙隔水蒸十五分鐘至熟(EC用蒸焗爐蒸15分鐘)，將粉糰和浮面的油以刮刀拌勻成糰，不燙手後可刮進食物袋中隔着袋子揉搓幾分鐘至麵糰軟滑有光澤，壓出袋內空氣放雪櫃冷藏至少三小時。
For the Chestnut Chocolate Lava Filling 栗子朱古力流心餡
In a small bowl, stir together the cocoa powder, sweetened condensed milk, water and light corn syrup until smooth. Strain mixture then cover with plastic wrap. Refrigerate for 30 minutes or until slightly thickens.
可可粉、煉奶、水和粟膠放小碗拌勻，過篩一次去除顆粒，用保鮮紙蓋好冷藏三十分鐘至稠身備用。
Shaping the Mooncakes 月餅造型
Divide the snow skin dough into 14 equal portions (about 22 g each). Shape each into a ball. Cover with plastic wrap and chill until ready to use.
將已冷卻的冰皮粉糰分割成22克一份共14等份，搓圓後蓋上保鮮紙冷藏備用。
Measure 24 g of chestnut paste and roll into a ball. Poke a hole in the center then fill with 1 teaspoon of chilled chocolate lava filling. Very carefully pinch the top seam together and roll gently into a ball again (it should weigh 28 g). Repeat until you make 14 of them then cover and freeze for 10 minutes.
取大約24克栗子餡，搓圓後以手指戳出凹洞，倒入1茶匙流心餡後小心收口再輕輕搓圓，餡料連流心餡共重28克，共做14份，以保鮮紙蓋好後放進冰格冷凍10分鐘定形。
Here’s a video (in Cantonese) showing how I fill the chestnut paste with chocolate lava.
為栗子餡注入朱古力流心之短片示範。
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 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.
取一份冰皮放在兩張保鮮紙中間用手按成圓片，中央要比邊緣厚，取走保鮮紙後包入餡料並收口(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。
In a small bowl mix together the cocoa powder, icing sugar and potato starch. Brush a thin layer of cocoa powder mixture on the inside of a 50-g mooncake mold to prevent sticking then tap off excess. Coat a stuffed mooncake slightly with mixture 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 (excess powder can be brushed off once the mooncakes are frozen). Repeat with the rest of the stuffed doughs.
小碗內放可可粉、糖粉及片栗粉拌勻，把粉掃在50克月餅模內後拍走多餘的粉，冰皮麵糰洒上一層薄粉後放入模中(收口向外)，輕輕依模形按平，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(若表面有太多粉，待月餅完全冷凍後才用掃掃走比較不易影響花紋)，繼續完成印模。
Keep snow skin mooncakes in an airtight container and store in the freezer. Thaw at room temperature for 15 to 20 minutes before serving.
把冰皮月餅放在密封盒中放冰箱冷凍保存，從冰箱取出室溫15至20分鐘回溫後可享用。
Be very careful while handling the liquid filling. Practice more then you will get the hang of it. I put too much chocolate lava filling here and it oozed out from the top.
包入流心時要非常小心，多做幾遍便熟能生巧，EC初試時太貪心注入太多流心餡，結果朱古力漿從頂部溢出了！
My first attempt. The chocolate lava could barely be frozen hard but was too thick after thawing. Both snow skin dough and chestnut paste were too soft.
第一次試作，朱古力漿可勉強雪硬但流心果效不明顯，栗子餡跟冰皮也過軟。
I made the snow skin dough a bit stiffer on my second attempt. The chestnut paste was a bit too soft so it was hard for me to keep the liquid filling enclosed.
第二次試作，調整了冰皮硬度，栗子餡仍很軟很難包入流心。
I stiffened the chestnut paste a bit and made the chocolate lava more liquidy. Top left: cutting the mooncake at the frozen stage. Top right: after thawing for 2 minutes, the chocolate lava starts to melt. Bottom left: after 5 minutes of thawing the lava is oozing out gradually. Bottom right: after 10 minutes, frost from the mooncake surface is all gone.
栗子餡硬度適中，朱古力漿亦調整了，左上是剛從冰箱取出切開的模樣，右上是兩分鐘後流心已開始溶化，左下是五分鐘後的模樣，右下則過了十多分鐘，冰皮月餅表面已退冰，朱古力漿已流出。
I tried to cut a thawed-but-still-cool snow skin mooncake in half but the chocolate lava was sticking to the blade. If cut frozen noting sticks.
EC嘗試待冰皮月餅退冰後切開，但朱古力漿黏着刀子，趁月餅仍冰凍時切開則不會黏刀。
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
EC Bakes 小意思 Facebook 專頁 www.facebook.com/ECBakes
© Copyright 2017 ecbakes.com
EC Bakes 小意思 
Leave a Reply