Green Tea Snow Skin Mooncake
Made Green Tea Snow Skin Mooncake just now. Using Zus Snow Skin recipe. For the filling I use lotus seed paste which I bought from PH. I guess I had use too much strength to roll the lotus seed paste into balls as you can see the yolk in the lotus seed paste got crushed. Notice Josh (gan55) & Zu shares about the same recipe and Josh (gan55) had condensed milk in it. I omit the condensed milk cause I didnt want to open the whole tin of condensed milk LOL.
It my first time making mooncake, mom said I had too much filling aint mooncake are like that? And now she had asked for the durian filling. Ill be start baking the baked mooncake tomorrow I wonder how it turns out. Wish me luck ^^.
Closer Look.
I had made some plain mooncakes, I didnt not that the photo. Suppose to add some melon seed in it. I had forgotten to buy when Im at Phoon Huat yesterday then I though of adding pumpkin seed but too lazy to going downstairs buy.
I had make 2 of the big mooncakes too, it suppose to be the small mooncakes. When I bring it to mould I find it too big for the small mooncake mould so I end up using the big one. Finally result? 2 flat mooncakes LOL.
Snow Skin Flavour Mooncakes
Makes: 9 large ones (12og filling + 60g snow skin)
Or 20 small ones (60g filling + 30g snow skin)
Ingredients:
150g cooked/fried glutinous rice flour
200g icing sugar
65g shortening
150g cold drinking water
Method:
1. Sieve flour & icing sugar.
2. Add shortening.
3. Add water. Mix well till it forms a soft dough.
4. Set dough aside for about 20 mins.
5. Divide dough into small portions of about 30g each.
6. Flatten dough to wrap up 60g fillings.
7. Seal up dough to enclose filling completely. Press into mould & remove.
Note:
For green tea flavor, add ¾ tbsp green tea powder to the flour and sieve.
HUH?!?! Pardon me what email? I dont see any email. Sorry for the late reply has been very busy lately.
(Comment this)
I just started reading your website and enjoy it tremendously. Will try some recipies when i can n tell u how it turns out.
JL
(Comment this)
Will try your other recipes too, I think the sago pudding will be the first thing I make from your blog. Thanks for sharing. (Comment this)
I would like to see more of your works.
I would like to make some for myself too, just look at them make me so hungry.:)
I would like to know how do you make cooked/fried glutinous rice flour? Just buy the flour and fry it? Do you use any special branch?
Thanks
Michelle (Comment this)
I love to try soon, so yummy (Comment this)
1) Cooked/Fried Glutinous Rice Flour? -> Is it those we bought was ready cooked or we need to fried it by using a hot and dry wok?
2) What is "shortening"? (Comment this)
Shortening
* Shortening is a solid fat made from refined vegetable oil that has been partially hydrogenated and whipped.
* Shortenings are fats used in the baking or frying of foods. Shortenings impart "short" or tender qualities to baked goods. Additives such as emulsifiers, antioxidants, anti-foaming agents, flavoring, etc may be present, depending on the intended use of the product.
* Shortening is any fat, liquid, or solid used in pastry, dough, or batter for making the resulting product flakier, richer, or more tender. In common use are hydrogenated shortenings like butter, lard, margarine, and
the edible oils.
* Shortening is (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white, tasteless solid fat that has been formulated for baking or deep-frying.
* Shortening is a mixture of partially hydrogenated fats, generally of plant origin, used for frying and for bakery products.
* Shortening is a fat such as butter or lard used in baked goods (Comment this)