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Monday, September 3, 2012

Snowskin Mooncake,The Skin

I tried out about 3 recipes(including this) before i decided to keep this.As you all know snowskin mooncakes tends to dry out very fast,some a day,some two days.If you are using premix,it last longer but the texture is like mochi which i don't really like personally.Not that i don't like mochi,just that i don't like mochi-like mooncakes.My personal preference ;) And this is less tedious to prepare than premix(you need to boil the liquid,etc,etc.),i am a lazy woman!Ha!

Anyway,this recipe's snowskin can stay soft arnd 3-5 days depending on how you store them.And it yields a not too over Q and soft texture.Just nice for me.P/S:I had tweaked a bit on the liquid and sugar part.

  • About 6 pieces of 18g skin

You will need:
  • 32g Kou Fen
  • 30g Icing Sugar
  • 1 teaspoon Shortening
  • 45g Cold Water
  • Some Kou Fen for dusting

*For flavored skin
Add 1/2 teaspoon of essence to cold water.

The Preparation:
  1. Sift kou fen and sugar into a mixing bowl.
  2. Rub shortening into 1.
  3. Add cold water and mix well.
  4. Knead into a smooth dough.
  5. Fill and mould.
  6. Store in fridge for at least 4 hours before serving.

  • Use disposable plastic gloves for hygiene purposes and to ease kneading(won't stick onto hands.)
  • Place dough between plastic sheets and roll.
  • Adjust sugar or essence according to personal taste/preference.(do not add too much essence though as may result in bitter taste.)
  • Proportion of filling and skin is up to individual preference and also the mould you use.For my 40g mould,I use 18:15.

Original recipe from:Snowskin mooncakes by Blessed Homemaker

~Indulge in what we make at DeQueenKitchen~

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