Purple Sweet Potato Snowskin Mooncake 紫薯冰皮月饼 ~ 2015
Purple Sweet Potato Snowskin Mooncake
Ingredients:
Dough skin
25g kao fen (糕粉 – cooked glutinous rice flour)
115g snowskin flour (KCT Pinpe Premix Powder)
25g icing sugar (sifted)
23g crisco/shortening
150g water (boil 300g water with 2-3 pandan leaves, leave to cool and measure 150g water)
extra kao fen for dusting
Filling
500g purple sweet potato, cooked till soft and mash with a fork
4 tbsp milk
2 tbsp icing sugar
2 tbsp soft butter (about 30g) or use corn oil
Method:
- Filling – Mix the mashed sweet potato filling together in a bowl and leave to cool. Roll the filling into small balls (25g) and chill in the fridge for about 30 minutes.
- Dough skin – Combine kao fen and snowskin flour in a large bowl and set aside.
- In a pot, add water with icing sugar and crisco together. Bring to boil until crisco melted, stir with a hand whisk.
- Pour the hot liquid mixture into the flour and use a rubber spatula to stir mixture to a soft dough and leave to cool. Then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.
- Measure dough to 21g,about 14-15 pieces and wrap in the sweet potato ball. Roll it into ball shape and dust with some kao fen. Press firmly into mould – unmould and store in an airtight container.
- Chill snowskin mooncakes before consuming.
25克 糖粉 (过筛)
23克 白油
150克 香兰叶水 (用300克水和4片香兰叶,一起煮滚待凉)
适量的糕粉
馅料
500克 紫薯,蒸熟去皮压烂
4汤匙 牛奶
2汤匙 糖粉 (过筛)
2汤匙 软牛油 (约30克)或用栗米油也可以
做法:
- 馅料 - 将压烂的紫薯和其他馅料一起混合均匀,待凉。揉成小圆球 (25克),然后放入冰箱冷藏约30分钟。
- 冰皮 – 将冰皮粉和糕粉混合在一个大碗里,备用。
- 150克的香兰叶水,糖粉和白油煮滚至白油融化,搅匀。直接倒入粉内,用刮刀翻拌成软面团,待凉。
- 然后用手把软面团搓至光滑。如面团还带有一点粘性可撒上些糕粉,搓匀。
- 将面团分成14-15小圆球,每粒约21克。包入薯球,搓圆。沾上些糕粉。即可入模压花。然后收进封密盒子。
- 冷藏数小时即可享用。
Source: http://www.anncoojournal.com/2015/08/purple-sweet-potato-snowskin-mooncake.html
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