Chinese Desserts

Coconut Purple Sweet Potato Snow Skin Mooncakes 椰香紫薯冰皮月餅

Here’s another snow skin mooncake that I made today. I’ve come up with a more efficient way to flatten the dough and you will see a video demonstration at the end of the blog post.
這是今天製作的冰皮月餅,EC拍了短片示範包餡及印模過程,亦在片中分享了心得。

Make sure to have your dough and filling both thoroughly chilled before you begin wrapping and shaping. Chilling makes the filling firmer and the dough will stick less to the mold. I usually do my wrapping first. Then I would put the stuffed mooncakes in the refrigerator for 10 minutes before molding. This keeps the amount of potato starch required for dusting minimal and will reduce the chance of the mooncake being stuck in the mold.
包餡前請把餡料及冰皮預先冷藏,因為餡料會挺身些易於包裹,而冷藏過的冰皮也較不黏手和黏模。EC一般先完成所有包餡,冷藏十分鐘後才取出印模,這樣可把防黏用的粉量降至最低,而月餅也不會怎樣黏模。


Coconut Purple Sweet Potato Snow Skin Mooncakes
椰香紫薯冰皮月餅

Makes 14 50-g mooncakes
14個50克月餅份量

Ingredients

For the Coconut Snow Skin Dough
45 g Mochiko sweet rice flour
45 g rice flour
25 g cake and pastry flour
40 g icing sugar
80 g milk
80 g coconut cream
15 g sweetened condensed milk
20 g grapeseed oil

For the Filling
400 g purple sweet potato paste (see recipe here)

For Dusting
Potato starch (katakuriko) or cooked glutinous rice flour, as needed

材料

椰奶冰皮
日式Mochiko糯米粉 45克
粘米粉 45克
低筋麵粉 25克
糖粉 40克
牛奶 80克
椰漿 80克
煉奶 15克
葡萄籽油 20克

餡料
紫薯餡 400克(食譜請到此)

防沾用
片栗粉或糕粉(即炒熟糯米粉) 適量

Directions 做法

For the Snow Skin Dough 冰皮
Place Mochiko flour, rice flour, flour and icing sugar in a large mixing bowl then whisk to combine. Add milk, sweetened condensed milk and coconut cream and mix well with a whisk. Let stand for 15 minutes.
將糯米粉、粘米粉、麵粉和糖粉放入大碗中拌勻,倒入牛奶、煉奶及椰漿用蛋拂拌勻成粉糊,靜置十五分鐘讓材料融合。

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用蒸焗爐蒸十五分鐘),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。

Shaping the Mooncakes 月餅造型
Divide the snow skin dough into 14 equal portions (about 23 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23克一份共14等份,搓圓後蓋上保鮮紙冷藏備用。

Measure 27 g of chilled purple sweet potato paste and roll into a ball. Repeat until you make 14 of them then cover and freeze for 10 minutes.
取大約27克已冷藏的紫薯餡搓圓,共做14份,以保鮮紙蓋好後放進冰格冷凍10分鐘定形。

Take a portion of the dough and flatten into a disc between two pieces of plastic wrap. 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 smooth ball again. Repeat with remaining portions.
取一份冰皮放在保鮮紙間按成圓片,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),搓圓至光滑,重覆包入餡料直至完成。

Place potato starch in a small bowl. Brush the inside of a 50-g mooncake mold with a thin layer of potato starch to prevent sticking then tap off excess. Coat a stuffed mooncake slightly with potato starch 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 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.
小碗內放片栗粉,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。

For shaping and molding the mooncakes, see the following video for a demonstration (video is in Cantonese).
包餡及印模過程請參閱以下短片示範。

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。

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3 thoughts on “Coconut Purple Sweet Potato Snow Skin Mooncakes 椰香紫薯冰皮月餅

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