Red Velvet Cream Cheese Snowskin Mooncake 红色天鹅绒奶油乳酪冰皮月饼

I wanna start making mooncake so very much but the lazy bugs kept buzzing me for months. And that out of the blue something finally inspired me to keep me motivate. Thanks to Whisknfold ! If you’re craving for some ice cream mooncake, this should be something to satisfy your need. Please read on for more.

Ingredients for cranberry cream cheese filling :
250gm   cream cheese, softened at room temperature
50gm   icing sugar
1/2 cup  frozen cranberries, chopped

Method :
(1)  beat cream cheese and icing sugar till well cooperated.
(2)  now, add in cranberries and mix well, then keep chilled for 2 hour or till set.
(3)  next, divide cream cheese into 40gm each and round it.
(4) finally, keep into freezer for another 2 hours or till well set, which is hassle free during the wrapping session.

Ingredients for Red Velvet dough :
130gm   cooked glutinous rice flour / Koh fun
1 TB   cocoa powder
3 tspn   beetroot powder
100gm   icing sugar
445gm   crisco shortening
100ml    ice water

Method :
(1)  combined koh fun, cocoa powder, beetroot powder & icing sugar into a bowl then mix well.
(2)  now, stir in shortening and rub with your fingers till everything well cooperated.
(3)  next, add in cold water and stir to form a soft dough. Knead till smooth then set aside to rest for 30 minutes.
(4) once its ready, divide dough into 35gm each and flatten each with rolling pin between plastic sheets into a round disk.
(5)  insert a cream cheese ball onto flatten dough then push to seal it nicely.
(6) coat wrapped dough with koh fun then shape it with a mooncake mould.
(7) finally, keep chilled to set before serving.

Well, working along with cream cheese is like chasing time, as cream cheese became softened too quickly.

Thankfully, my mission completed in no time and the cake still in one piece. haha……  By the way, have anyone of you tried the Red Velvet Mooncake from Calton Hotel ? Kindly describe the deliciousness to share. Many thanks.