Durian Snowskin Mooncake

Snowskin

75g Kao Fen Flour

100g caster sugar

60g milk

60g warm water

20g Olive oil

Durian Filling:

200-300g durian puree

50g caster sugar

15g custard powder

15g Hoon Kueh powder

100g milk

20g butter

Direction/Instruction:

1. Mix all the above ingredients together & knead to form a smooth dough.  Cover & set aside to rest for about 10 mins.  Then divide the dough into 8 portions.
2. In the food processor, mix in the durian filling except for butter & blend to form a smooth puree.
3. Pour the durian puree & butter into a saucepan.  Stir the mixture on low-medium heat until the mixture has thickened.
4. Remove from the heat, let it cool completely before chill.   Then shape the chill durian paste into a ball (35g each)

Lava Mooncake aka Meixin

Ingredients:
10 salted duck egg yolks
60g milk powder
60g custard powder
100g sugar
150g butter
200ml evaporated milk

Traditional Dough Recipe
Paste ~ any flavor

Directions:

1. Steam salted egg yolks over high heat until cooked for about 10 mins.  Set aside to cool.
2. In a food processor, crush the egg yolks until powdery.  Then add in the milk powder, custard powder & sugar.  Mix well.
3. Add in the butter & evaporated milk & mix thoroughly.  Transfer the custard to a bowl & cover with cling wrap.  Refrigerate the custard filling until cold & firm.
4. Once firm, divide the custard (15g each) & place the custard balls onto cling wrap; put in the freezer until frozen solid.
5. Roll the lotus paste (25g each) into a disc & place the frozen custard ball in the middle of the lotus paste & wrap.  Re-freeze again for overnight until solid. 
6. Place the custard & lotus paste ball in the middle of the dough & wrap.  Flour a little on the dough, place the mooncake into the mold.  Lightly press the mold handle; then remove from the mold.
7. Transfer the mooncake onto a lined baking tray.  Repeat this step to finish the remaining.
8. Spray some water onto the mooncake & bake in the preheated oven at 180 deg C. for about 10 mins.
9. Remove the mooncake & set to cool for about 10 mins then brush the mooncakes with egg wash & continue to bake another 3-5 mins or until the pastry turns golden brown.
10. Remove from the oven & let cool on a wire rack.  Store in an air-tight container.

Mooncake size:

65g = 25g/40g (dough:filling) - Note filling: 15g custard+25g paste
85g = 25g/60g (dough:filling)
125g = 30g/95g (dough:filling)

150g = 40g/110g (dough: filling)

180g = 50g/130g (dough:filling)

Traditional Mooncakes

Ingredients:
150g Top flour
500g Lotus Paste
100g Melon Seeds (Optional)
95g golden syrup
28g Olive oil
1 tsp alkaline water

Directions:

1. In a bowl, mix golden syrup, olive oil & alkaline water well.
2. Then sieve in the flour, using the spatula to combine all together.  Knead into a dough & cover with film wrap, set aside for 40 mins.
3. In another bowl, mix the lotus paste & melon seeds.  Roll the paste (100g each) into a shape of a ball & set aside.
4. Preheat oven to 180 deg C.  Prepare the egg wash, whisk the egg yolk with 1 tbsp of milk & sift through a fine sieve.
5. Divide the dough into 40g equal portions.  Roll each portion into a thin disc  Place the lotus paste ball in the middle of the dough & wrap.  Flour a little on the dough, place the mooncake into the mould.  Lightly press the mould handle, then remove the mooncake from the mould.
6. Transfer the mooncake onto a lined baking tray.  Repeat this step to finish the remaining dough & lotus paste.
7. Spray some water onto the mooncake & bake in the preheated oven for about 10 mins.
8. Remove the mooncake & set to cool for about 10 mins then brush the mooncakes with egg wash & continue to bake another 3-5 mins or until the pastry turns golden brown.
9. Remove from the oven & let cool on a wire rack.  Store in an air-tight container.  The pastry will become soft & shiny in one or two days.

Durian Snowskin Mooncakes

 

Ingredients:
186g snowskin premix + extra for dusting
45g shortening / Crisco
69g water
1/4 tsp "Yellow" Durian flavor paste

Filling:
300g durian flesh meat

Directions:

1. Weight the durian meat each 35g, wrap with plastic cling into a ball & put it in the freezer overnight to harden.
2. Combine snow skin premix & shortening / Crisco using the rubbing in method until it resembles fine breadcrumbs.
3. Add water & durian flavor paste, form a dough.
4. Divide the dough into 12 equal portions.
5. Flatten the dough with your palm & place the "frozen" durian ball in the middle & wrap it up, try your best to seal the seams.
6. Evenly coat the assembly with some snowskin premix & place it in the mold.  Punch out the shape & refrigerate until firm (at least 2 hours before consume).

Chocolate Oreo Truffle Snowskin Mooncake

Ingredients
Chocolate Oreo Truffle recipe click here
Snowskin Mooncake recipe click here

Snowskin Mooncake ~ Varieties

Snowskin mooncake recipe

Green ~ Pandan Paste
Yellow ~ Durian Puree
Brown ~ Chocolate Paste

For Lauren's Classmates (N2)

Rainbow Snowskin Mooncake

Make 12 small

Ingredients:
186g Snow skin Premix + extra for dusting
45g shortening
69g water
1/4 tsp pandan flavor (your choice)
300g pandan lotus paste (your choice)
1 tbsp melon seeds ~ lightly toasted (Optional)
Rainbow food coloring

Directions:

1. Combine snow skin premix & shortening using the rubbing in method until it resembles fine breadcrumbs.
2. Add water & pandan flavor, form a dough.
3. Add toasted melon seeds into the lotus paste & divide into balls of 35g each.
4. Divide the dough into 6 equal portions & color using liquid food coloring.
   
5. Divide each colored ball into 2 equal portions.  Place one portion in the center of a template drawn on the reverse side of a baking sheet.  (Template circle about 10cm in dia & divided into 6 equal segments).  Flatten the ball of dough & use a butter knife to cut into the six segments as marked out by the template.  Repeat for all colored balls.
   
6. Assemble the cut-up pieces on the template in the order of the colors of the rainbow.  Try to make the segments come together at the center of the circle to get a nice pinwheel effect.  Flatten the pieces with a small rolling pin or your palm.
   
7. Place a ball of lotus paste in the middle & wrap it up, trying your best to seal the seams.  Don't worry if the individual pcs seem to want to come apart.  They will stick nicely in the mold.
   
8. Evenly coat the assembly with some snowskin premix & place it in the mold.  Punch out the shape & refrigerate until firm. (at least 2 hours)