Wednesday, 18 September 2013

冰皮月饼(Snow Skin Mooncake)

今天放工后已经三点了,飞奔回家,丢下包包,即刻开工。明明就是简单的,但是又“好链”要跟Ann一样做colour colour的,哇噻,弄到很乱。又要赶太阳下山前拍照。真的比做工更忙。没法子了,只有这个pattern的拍摄是可以在20分钟搞定的,每次要快,背景手法肯定就是这一招的。。哈哈!

去新加坡Ann给我送来两合冰皮月饼,接过手时真的傻眼了,好美好可爱的迷你冰皮月饼,让我爱不释手。 一向来都不太爱冰皮的我,对冰皮有大大改观,我要做冰皮!!


我这个住在海外的华人,有应节喔。。家里还有盛产月饼,不错不错! 今天月饼收工大吉了。。。 来不及做的留明年吧!这样年年都有新款月饼吃 对吧!


50g    Kao fen (糕粉-cooked glutinous rice flour)
230g  Snowskin flour ( KCT Pinpe Premix Powder )
50g    Icing sugar (sifted)
46g    Crisco/shortening
300g Water (boil 500g water with 4 pandan leaves, leave to cool) and measure 
300g water.
some extra kao fen for dusting

1. Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a medium bowl and set aside.

2. In a pot, add 4 pandan leaves (knotted) water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.
3. Pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you'll find the dough is quite oily at this time) then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.

4. Add different colour dough for different type of filling.
Measure dough to 22g and wrap in 25g preferred paste

5.Roll it into a ball and dust with some kao fen (kao fen 糕粉) and press firmly into mould ~ unmould it and store in an airtight container.

6. Chill snowskin mooncakes before consuming.

Recipe from Anncoojournal

This post is link to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.