snowskin mooncake recipe without shortening

Divide into 10-gram pieces roll into small balls and refrigerate until firm about 30-minutes to 1 hour. Let cool for 5 minutes.

Mango Snowskin Mooncakes Without Shortening Mooncake Recipe Moon Cake Sweet Recipes

Set this aside to cool.

. In a pot add the icing sugar and shortening to the pandan water and stirring with a hand whisk bring this to a boil until the shortening had melted. To prepare the fillingSieve all flours in a large mixing bowl. Snowskin Mooncakes without Shortening.

Let it rest for 10 minutes. Then wearing gloves knead the dough until it becomes soft and smooth. In a large bowl or dish sieve 250g of packaged snowskin premix koufen glutinous rice flour I got mine from Red Man brand from Phoon Huat Singapore.

Combine until the mixture resembles bread crumbs. Stir fry the dried glutinous rice. Knead and mold to shape.

Flatten the snowskin dough with a roller and wrap it around the custard ball. Divide the filling into 8 portions each in 32 grams. Whisk in the salt followed by Baileys and lastly cream.

So for a 100g mooncake you would weigh out 30 grams of dough and 70 grams of filling. To prepare the snowskin. Let sit for around 2 minutes before stirring until smooth.

Start with 100 120ml watermilk. Place mashed pumpkin and sugar in a non stick frying pan without adding oil fry at medium low heat until sugar melted about a minute. Combine kao fen and snowskin flour in a big bowl and set aside.

Mix milk with condensed. Add in the shortening. Add water into flour mixture.

Cover the dough tightly and let rest for 10 15 minutes. Wrap the filling with the dough and shape it into a ball. Sieve together the icing sugar and cooked glutinous flour.

Gently rub the shortening into the flour mixture combining until the mixture resembles coarse bread crumbs. Depending on the size of mooncake mould the ratio is 1 part dough 2 parts filing. Lift the mold and gently press the spring to pop the mooncake out.

40ml coffee 40ml water 1tsp freee-dried coffee granules Some koh fun fried glutinous rice flour for dusting. 55g glutinous rice flour. Next heat the heavy whipping cream over a double boiler or in the microwave.

The ratio should be 1 part dough 2 parts filling. Roll in to a ball. Blanch the glutinous rice in boiling water for 2-3 minutes until there are some stickiness.

Pour this mixture into the bowl containing flour and use a spatula to stir the mixture until a soft dough forms. Place the ball of filling in the center of the dough and seal the filling with the snowskin dough. Prepare about 25g of custard with half salted egg yolk.

Pour the cream over the chocolate. Add in the juice and milk. Flatten the ball of snow skin and roll out until you get a thin circle.

Clean the blanched glutinous rice until the water is clear. Mix to a soft and smooth dough. Filling - Cut pumpkin to pieces and steam for about 20 minutes to soft and mash hot pumpkin with a fork.

Put all ingredients into TM bowl and mix 15 sec at speed 4. Use the koh fun to dust the mooncake balls and mould. Pour in 260ml iced cold water into the mixture and beat until well combined.

Optionally add some finely chopped walnuts before setting aside to chill for around 1 hour until solid and ready to use in snow skin mooncakes. Melt the chocolate using a double boiler or a microwave. 10g Cake Flour 30g Glutinous Rice Flour 25g Rice Flour 10g Wheat Starch 2 tbsp icing sugar 50ml Evaporated Milk 12ml Rice Bran Oil 120ml Osmanthus infused milk Mix well and Steam.

Stir in the whisked egg condensed milk and. Prepare about 23g of snowskin dough and roll into a ball. Cover the dough with wet cloth and leave aside for 20 minutes before dividing it.

Air dry the glutinous rice for 2-3 days until it is dry. For small mould depending on size cut pastry into 25g each and 30g filling. Put all ingredients into TM bowl and mix 15.

Time to eat mooncakes. Measure out 30g of shortening and rub it into the flour with your hands until the mixture becomes clumpy. Divide the dough in 60 g 2 oz and roll into a ball.

Cover with plastic wrap and chill until firm 30-minutes to 1 hour. Sift the cooked glutinous rice flour and icing sugar in a mixing bowl. Ingredients for the snowskin yields 8 mooncakes.

Knead mixture for 2 min. Osmanthus Snowskin Mooncake No Shortening No Condense Milk Recipe by Foodieatplayground Snowskin. Learn from this video recipe the easy way on how to make snowskin mooncake a no bake pastry.

Add sugar and combine well. 40g glutinous rice flour 20g rice flour 8g wheat starch 12g All Purpose flour 35g caster sugar 160ml milk 35ml condensed milk 30ml oil oliveMCT. If you prefer snowskin mooncakes without shortening try this recipe adapted from here and here.

Using a spoon mix until incorporated. Make dough for mooncake skin. Make a well in the middle of the flour mixture pour the cold liquid milk water or juice into the well.

Sieve all flours in a large mixing bowl. Cool the juice in fridge for about 4-6 hours. Mix in the cold water about 1 tablespoon at a time and add in food coloring or flavor and if desired.

Snow skin mooncake is made with glutinous rice flour rice flour and wheat starch without golden syrup and lye water.

Ingredients 300g Snowskin Flour 180g Icing Sugar 95g Shortening 250g Pandan Syrup Cold 1 2 Tsp Banana Essence Method In A Lar Banana Essence Moon Cake Pandan

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