Receta Cranberry Snowskin Mooncakes 蔓越梅冰皮月饼
Today I'm sharing with you this snowskin recipe using gao fen (糕粉). This is also for the convenience for those of you who could not buy the premix snowskin powder that I used in my previous recipes. The dough is quite sticky, so better to put on a pair of plastic gloves when kneading and moulding. Do not add too much extra gao fen as this will cause the dough skin to become dry and hard. Change another new pair of plastic gloves for moulding. Store them in the fridge and these snowskin mooncakes will still remain soft for about 3 days.
- Cranberry Snowskin Mooncakes
- 75g Gao fen (fried glutinous flour)
- 100g Icing sugar
- 10g Crisco
- 85g Pandan leave water (boil 200g water with pandan leaves, leave to cool)
- drop of rose pink colouring
- 275g Cranberry lotus paste, divide into 11 portions, 25g each
Method:
Sieve gao fen and icing sugar into a bowl. Add crisco into the mixture. Rub until even.
Add half of the pandan leave water and mix evenly, slowly add more water little by little until a consistent dough is formed, Add some gao fen if dough is too sticky. Add little rose pink colouring and knead well.
Set dough aside for 20 minutes and divide dough into 11 portions, 25g each. Wrap in 25g cranberry lotus paste or any other filling you prefer
Roll it into a ball and dust with some kao fen (糕粉) and press firmly into mould ~ unmould and store in an airtight container.
Chill snowskin mooncakes before consuming.
75克 糕粉 （炒熟的糯米粉）
100个 糖粉，过筛
10克 白油
85克 香兰叶水 (煮香兰叶和200克水，待凉)
275克 蔓越梅莲蓉馅，分成11份，每份25克。
让面团休息20分钟。换上一双干净的朔胶手套将软面团分割成11份，每份约25克，包入蔓越梅莲蓉馅或您喜欢的馅料。
**这冰皮食谱是献给有些读者买不到我平时用的KCT premix snowskin powder。用的就是普通糕粉(炒熟的糯米粉)。面团蛮粘的，所以一定要戴上朔胶手套，比较好操作。再揉面团时不要洒入太多糕粉，避免冰皮变得太干和硬。
冰皮做得好的话还是蛮软的，可耐3天都没问题。