MoonCake festival had gone by a month ago, in September. Like always, there were lots of mooncakes on sale at exorbitant prices, so instead of spending so much for the mooncakes, I went into frenzy of surfing the Internet and even attended 1 mooncake baking class.
What I am about to share is in restrospect of what was created back then during the Festival period. This delicious snowskin was made in many dozens and shared with families, friends and working colleagues.
Many have asked about how this was done and whether I could share the recipe. What you going to see is from a Phoon Huat premix snowskin flour which is quick and good.
Yes, my friends, now you do know that there is no hidden secret recipe! ** haha **
However, the chocolate ganache (this one is created by me !) was added to imitate the Great Chefs who has skilfully created the delightful chocolate ganache. I would say mine look quite similiar. ** gleefully smiling ;-) **
So here's my tempting Snowskin mooncake recipe with chocolate ganache !
SnowSkin Dough Recipe
What is Required
500g PhoonHuat snowskin premix
220ml ice water for the mix (for the kneading process)
30ml ice water to standby (to soften the dough further after it has rested)
100g shortening
1/2 tsp of colouring
50g of koh fun (baked glutinous flour) - for dusting purpose
1kg White lotus paste
handful of melon seeds (optional) - my sons do not like the melons seeds!
How to do it
1. Pour the ice water slowly into the premix.
2. Add in the shortening and rub into the premix.
3. Proceed to knead the dough and pour the ice-water slowly as the dough is being knead
4. Add in colouring and knead until it is well mixed
5. Wrap the Dough in cling-wrap and put into the fridge for about 30 to 45mins for it to rest.
Wrapping process
1. Check the texture of the snowskin dough, you may want a softer consistency by adding slowly a portion of ice water about 5ml of water at a time.
2. Using smaller moulds, the portions is 20g to 25g for the SnowSkin dough while the lotus paste is about 25g to 30g (without the Chocolate Ganache), or 15g (with the Chocolate Ganache) and 10g of Chocolate Ganache.
3. Dust your hands with the Koh Fun to prevent the SnowSkin dough on sticking onto your hands
4. Wrap the portion of the Chocolate Ganache (round ball) with the portion of the Louts paste over it (slightly bigger ball).
5. Wrap again, over it by the portion of the Snowskin dough into a round ball.
6. Lightly dust the mould with some Koh Fun.
7. Press into the mould.
8. Release the mould (the one I used comes with a handle to release it, much easier !)
Look out for my Chocolate Truffles in my next post - you need this to add into the Snowskin MoonCake ! ** the trailer premieres in next 1 to 2 days time ***
Time Out.. got to go look into my emails .. life of a working and cooking mummy !
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