Snowskin Mooncakes

I recently do not make this type of mooncakes often because they do not keep well and best to be consumed in 1-2 days. This recipe is using dough which is steamed and kneaded until smooth. No shortening was used so this is good news for those who are not so keen on using it.

Adapted the recipe to yield six to seven pieces of 80g snowskin moon cakes

• Ingredients:
• 40g Glutinous rice flour
• 35g Rice flour
• 15g wheat starch
• 40g icing sugar
• 145g full cream milk
• 30g vegetable oil
• 240-280g red bean paste or lotus paste or other flavors of your choice
• some toasted melon seeds (optional) to be added into the paste
• 2-3 tablespoons of cooked glutinous rice for dusting your dough when shaping(I used store bought)

Method:

• In a mixing bowl mix together all the flours, sugar, milk and oil. Using a handwhisk, stir until all the ingredients are combined.
• Sift mixture into a heat resistant bowl (make sure you oil it well before pouring in). Steam for 25 mins over medium heat.
• Remove from stove and using a sturdy spatula, knead the mixture while it is still hot until the dough is smooth. Divide the dough and add coloring to each portions. Knead in the color until smooth. Wrap each portion with cling film and chill them in the fridge for 30 mins.
• To assemble, divide the redbean/lotus paste into 40g each. Mix and match the colored dough to get 40g each. Flatten a piece of dough with your palm and place a piece of paste in the center and wrap it up. Roll into a ball and coat it with the cook glutinous rice before placing into the cavity of the mooncake mould and press it out. Repeat until all complete.
• Place each completed mooncake into a container and make sure they are well sealed. Refrigerate for 1 hour before serving. Best eaten on the day they are made and keep leftovers well covered in the fridge for up to a day. The cakes harden the longer you keep in the fridge.

Note: wear gloves to handle the dough as they can be sticky.

Traditional mooncakes

Traditional Mooncakes are my favorite mooncakes to make…they also last longer than the snowskin ones. Of course if you wish you can make your own filling too! However I use store bought fillings most of the time as it is a very tedious process to make the filling. Baked moon cakes has to be kept for at least 3 days before consuming. This is to allow the skin to absorb oil from the filling and becomes soft. Moon cakes symbolize family unity and it is extremely auspicious to receive and to give as gifts during the Moon cakes festival.

Ingredients:

for dough:; ingredients given in different quantities:-

100g plain flour  (500g) (300g)

70g golden syrup (350g) (210g)

2g alkaline water (10 g) (6g)

25g peanut oil (125g) (75g)

for filling:

Your favourite filling, add some melon seeds to mix before dividing and shaping into balls.

Mini mooncakes: 25g/45g (dough:filling) = 70g (feel free to change the ratio to your liking)

Large mooncakes: 45g/105g (dough:filling)

Note: if you are using salted egg yolks, weigh the yolk and reduce the filling accordingly

If using, brush the salted egg yolks with chinese wine or rose wine, and bake the salted egg yolks at 170 for 10 mins. Peel off the residue of egg white still sticking to the yolks, if any.

Egg wash: Crack an egg into a strainer over a bowl and strain the egg a few times to loosen the whites. Add a tsp of oil and mix well; do not whip or you will create too much bubbles. Use a soft brush for even coating. Remember to remove excess from brush before glazing the mooncakes to prevent uneven coating and bubbles in the crevices.

Method:

1. Mix lotus paste with melon seeds. Divide the filling into portions and shape into balls. Set aside.

2. Place golden syrup, alkaline water and oil in a bowl. Stir with a whisk until combined.

3. In a stand mixer, place flour then add the syrup mixture. Mix with paddle attachment to form a soft dough. Remove and shape it into a smooth dough then cover with cling film and leave to rest for at least 2 hours to make the dough pliable. (300g recipe, I just mix everything by hand)

4. Divide dough into portions. Shape each dough into a ball and roll it into a flat round disc. Wrap it around the filling and shape it into a ball. Use your fingers to push the dough to fully cover the filling.

5. Lightly dust the wrapped dough with some flour and insert it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper. Repeat until all completed.

6. Spray some water on the mooncakes; this helps to minimize cracking while baking. (I actually forgot to spray and it’s still ok if temperature is low)

Bake at preheated oven at 170C for 20 mins on middle level of your oven. Remove from oven and leave to cool before glazing with egg wash. Return to oven to bake for another 10-15 mins at 160C or until nicely golden. (keep watch the last few minutes to avoid over browning). Adjust temperature and timing according to your ovens.

Note: Skin cannot be too thick on the sides to avoid melting dough while baking and forming a thick dough at the bottom looking like elephant feet!

for 300g flour recipe, I managed to use up 1kg of lotus paste and make 6 pieces of 170g (50:120) dough:filling ratio and 10 pieces of 70-75g (25:50). All with one salted egg yolk inside.