Chinese Desserts

Durian Snow Skin Mooncakes 榴槤冰皮月餅

This is my last snow skin mooncake recipe of year 2017. I added a small amount of pandan juice to the dough for color so that the pandan flavor would not be too overpowering. The filling was made solely with durian and I bought frozen durian since fresh ones were way too expensive here in Toronto. The texture of frozen durian was soggier than fresh ones so I adjusted the consistency by cooking down the liquid. Frozen durian had to be thawed, cooked, cooled then frozen again before wrapping. The process was simple but it did take several hours. I suggest that you prepare both filling and dough ahead of time and freeze and chill them respectively overnight. Then continue with the wrapping and molding process the next day.
這是2017年最後一個冰皮月餅食譜,冰皮麵糰以少許班蘭汁調色因此班蘭味道不會過重,內餡則是淨榴槤肉。多倫多的新鮮榴槤價格甚高所以EC只使用急凍榴槤,由於急凍榴槤肉水份較多,質地也比新鮮的軟爛,EC需要把榴槤打茸後翻炒收水重新調整硬度。此外,榴槤肉需經過解凍、翻炒收汁、放凉並再次冷凍才可使用,雖然製作簡單但耗時數小時,EC建議可預早製作好餡料及冰皮麵糰,分别冷凍及冷藏過夜待第二天才進行包餡及印模。


Durian Snow Skin Mooncakes
榴槤冰皮月餅

Makes 14 50-g mooncakes
14個50克月餅份量

Ingredients

For the Pandan Snow Skin Dough
45 g Mochiko sweet rice flour
45 g rice flour
25 g cake and pastry flour
40 g icing sugar
120 g milk
40 g pandan juice (made from 4 pandan leaves and 50 g water)
15 g sweetened condensed milk
20 g grapeseed oil

For the Durian Filling
454 g (1 pack) frozen durian flesh
1 Tbsp wheat starch

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

材料

班蘭冰皮麵糰
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 120克
班蘭汁 40克(4塊班蘭葉加50克水打汁)
煉奶 15克
葡萄籽油 20克

榴槤餡
急凍榴槤肉 454克(一包份量)
澄麵 1湯匙

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
Cut rinsed pandan leaves in small pieces with a pair of scissors. Add leaves and water into the blender then pulse for one minute. Strain mixture through a fine strainer, using the back of a spoon to press on the pulp in order to extract the juice. Measure 40 g then set aside.
班蘭葉洗淨後剪碎放入攪拌機中,加50克水打約一分鐘成汁,隔渣後(需用小匙緊壓在篩子上壓出汁液)取40克班蘭汁備用。

Place Mochiko flour, rice flour, flour and icing sugar in a large mixing bowl then whisk to combine. Add milk, sweetened condensed milk and pandan juice 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、煉奶及班蘭汁用蛋拂拌勻成粉漿,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 to 20 minutes over high heat (I steamed for 20 minutes with my steam oven). Remove and gently stir with a spatula and work the oil that floats on top (if any) 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至二十分鐘至熟(EC用蒸焗爐蒸二十分鐘),將粉糰和浮面的油(如有)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 Filling 餡料
Process thawed durian flesh with a stick blender into a puree. Add puree in a non-stick skillet and cook with constant stirring under low heat to reduce moisture. Stir in wheat starch until the puree thickens. Transfer puree into a bowl and cool slightly. Cover the surface with plastic wrap then let cool completely.
榴槤肉解凍後以手持式攪拌機打成泥,取出放在不沾鑊中小火翻炒收乾水份,加入澄麵翻炒至濃稠,倒在碗中,稍放涼後以保鮮紙緊貼餡料表面完全放涼。

Shaping the Mooncakes 月餅造型
Cut plastic wrap into squares. Place 27 g of cooled durian filling on top. Wrap and twist the ends to make a small ball. Continue until you make 14 of them. Freeze filling until hard (I do this the night before).
將保鮮紙剪成四方形,放上27克榴槤餡後包成小圓球,共做14份,放進冰格冷凍至硬( EC預早一天完成此步驟)。

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。

Take a portion of the dough and flatten into a disc between two pieces of plastic wrap. Remove plastic wraps and unwrap a ball of filling then place it in the middle of the disc. 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. Cover stuffed mooncakes with plastic wrap and keep in the refrigerator for 30 minutes to soften the filling.
取一份冰皮放在保鮮紙間按成圓片,拆掉榴槤餡的保鮮紙後放在冰皮圓片上並包裹收口(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,蓋好冷藏三十分鐘讓榴槤餡軟化。

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。

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,從冰箱取出室溫十五至二十分鐘回溫後可享用。

I used frozen during flesh and pandan leaves.
EC使用急凍榴槤肉及斑班蘭葉。

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