Chpt 21 Snow Skin Mooncake

I have been comissioned by Redman to use their mooncake making ingredients and moulds to create snow skin mooncakes and a video tutorial for it. In this tutorial, I show you how to make basic snow skin mooncakes, green tea mooncakes with simple patterns, and ombre fuchsia snow skin with a surprise center. All mooncakes are coloured naturally using matcha powder or pink dragonfruit puree. If you don't have the premix because you are not in Singapore, please refer to my blog post where I share alternative recipes:
lovingcreations...
I also share techical tips in the blog post that you may find helpful.
Basic Snow Skin Mooncake
Ingredients (makes 6 mooncakes with 50g flower mould):
100g snow skin premix, sifted
20g vegetable shortening
50-55g cold water
Food colouring or flavouring of choice (optional)
150-160g lotus paste (or any filling of choice)
2 tsp (6g) melon seeds, toasted (optional, use more filling if omitting)
1. Toast melon seeds if using. It adds a nice crunch & breaks the monotonous texture of the filling
2. Knead melon seeds into lotus paste. Divide into 26-28g portions
3. Rub-in shortening into sifted snow skin premix until very fine crumbs form
4. Add colouring &/or flavouring into cold water. Optional as premix already has milk powder added for a milky flavour. Use less water if adding liquid flavouring.
5. GRADUALLY add water & knead until dough forms for premix to absorb as much water as possible to keep snow skin moist longer.
6. Continue kneading until dough is smooth & elastic.
7. Cover & rest for 10-15 min to relax dough
8. Divide dough into 26-28g portions
9. Lightly dust mould & cling wrap work surface with a little premix
10. Flatten a portion of dough, sandwiching it between cling wrap. I use a wooden coaster as a handy tool for flattening the dough.
11. Wrap a portion of filling with the help of cling wrap. Pinch seal the opening
12. Lightly coat mooncake with premix. Roll between palms until diameter is able to fit into the mould easily
13. Press mooncake into mould, using fingers to press in around the edges for smooth & well-defined looking sides
14. Press plunger FIRMLY onto a flat work surface. Patterns won't be distinct if you don't press hard enough. Push mooncake out. Brush off excess dusting
Green Tea Snow Skin Mooncake
Ingredients:
100g snow skin premix, sifted
20g vegetable shortening
27g cold water
27g hot water
1/4-1/2 tsp matcha powder
150-160g green tea lotus paste
2 tsp (6g) melon seeds, toasted
1. Whisk matcha powder in hot water. Cover & refrigerate for at least 2h
2. Knead toasted melon seeds into green tea lotus paste. Divide into 26-28g portions.
3. Rub-in shortening into sifted premix until very fine crumbs form. Divide into two 60g portions
4. GRADUALLY add cold water/matcha & knead until dough forms & is smooth & elastic
5. Cover & rest the dough for 10-15 min
6. Divide each coloured dough into 26-27g portions. Set aside a few grams for patterning. Keep any dough left idle covered with cling wrap
7. Lightly dust flower mould of choice with premix or cooked glutinous rice flour. Cover the pattern with a little dough. Don't overfill the pattern or the dough will spill over to adjacent sections when pressed. Press dough into pattern with your finger. Cover finger with cling wrap if dough tends to stick to your finger.
8. Wrap green tea filling with colour of dough that is different from pattern dough. Insert into mould & press the mooncake out.
Ombre Fuchsia Snow Skin Mooncake with Kinder Bueno Surprise
Ingredients:
100g snow skin premix, sifted
20g vegetable shortening
27g cold water + 1/8 tsp pink dragonfruit puree (sieved)
20g cold water + 1.5 tsp pink dragonfruit puree
6 mini Kinder Bueno
120g lotus paste
1. Divide lotus paste into 20g portions. Wrap Kinder Bueno with lotus paste.
2. Rub-in shortening into sifted premix until very fine crumbs form. Divide into two 60g portions
3. GRADUALLY add concentrated/diluted dragonfruit water & knead until dough forms & is smooth & elastic
4. Mix 7-8g of dough from each colour to form a shade of fuchsia that is in-between
5. Cover & rest the dough for 10-15 min
6. Divide light & dark fuchsia into three 24g portions & three 1g portions. Divide dough in step 4 into six 2-3g portions. Try to work quickly & keep dough that is left idle covered
7. Place 24g of dark/light fuchsia dough on lightly dusted cling wrap. Press a ball of 2-3g fuchsia dough on top followed by a ball of 1g light/dark fuchsia dough. Cover with cling wrap & press flat
8. Flip flattened dough with ombre side down. Wrap filling with dough. Insert into mould & press the mooncake out. Don't worry if the ombre pattern is a little off-center. It will still look pretty!

[@imiwoh]

New video!! Looks sooo delicious 🤤 btw have you ever made traditional mooncakes?

[@bakingwithphay9427]

Thank you! 😊. Yes I have made the traditional baked ones before too with salted egg yolk and lotus paste filling inside, egg washed on the outside

[@seowhongtoh9985]

Hi, after making the snow skin moon cake need put inside the fridge or outside cool place ? I am using Redman snow skin bingpi premix. And how long it can store?

[@bakingwithphay9427]

Store in the fridge as it will get mouldy quickly if stored at room temperature. Leaving it for one day at room temperature before consuming should be ok but 2 or more days may get mouldy. Consume within 3-5 days of making. If you want the skin to be softer for consumption, make sure the storage container is airtight and doesn't have too much air gap. Use cling wrap if need be to minimize air gaps. Let the chilled mooncake sit at room temperature for 20 minutes before eating to allow cold snowskin to soften.