Thursday 29 August 2013

Snowskin Mooncakes by Diana Ho

Snowskin Mooncakes

115 Hong Kong Flour (steam for 15 mintues, leave to cool)
115 fried glutinous rice flour
210g icing sugar
1 tbsp shortening
5-7 tbsp pink guava juice
2 tbsp Hong Kong Flour (mix with 2 tbsp hot water to form hot dough)

Optional: Food color gel of your choice

700g red wine berry paste from KCT (divided into 35g and rolled into a ball)
1. Sieve fried glutinous flour and Hong Kong flour, add in icing sugar. 

2. Make a well in the centre, add shortening, 2 tbsp guava juice and hot dough, and knead until it resembles crumbs

3. Add guava juice by the spoonfuls until it comes together to a dough and continue kneading until smooth. Dough is abit sticky and stretchy like mochi at this point. (if you want to add coloring, you can add it after the dough comes together)
4. Flour the mat with some glutinous flour, divide dough into 15g each and roll the dough out. Wrap with the red wine paste.
5. Press into the mooncake mould, knock out from mould. Remember to flour a little bit of the base of the snowskin mooncake to prevent it from sticking onto the tray while it's chilling in the fridge

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