Monday, 12 September 2011
I gave myself just a few minutes to shop as I had asked him to park at the roadside to wait for me. It was the first time I stepped into this shop and immediately I regretted not coming here instead of going to the usual baking supply stores to get the first batch of mooncake filling. Besides the necessary ingredients for making mooncakes, the shop offers a wider varieties of mooncake fillings. The best thing is, there are also half-kg packs. I first grabbed the low sugar white lotus paste (the thing that drove me to this shop in the first place), then the durian ones...but when I saw the mango flavour, I dropped the durian paste, and went on to pick up another cranberry paste ;)
So, all in all, I made 7 batches of mooncakes this year, a whopping 87 moonies! Luckily, they are all mini ones and my boys could eat them the whole day! I shudder at the thought of how many pounds I will be piling on, but I do have this attitude of 'eat first, die later', haha!
I wish all of you who celebrate this occasion, a Happy Mid-Autumn Festival, 中秋节快乐！
I'm submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (Sept 2011) which I am hosting :
Mini Snowskin Mooncakes
(makes 12 mini mooncakes)
75g cooked glutinous rice flour
50g icing sugar
90ml cold water
360g white lotus paste
- Sieve together cooked glutinous rice flour and icing sugar into a mixing bowl. Rub the shortening into the flour mixture with fingertips until a crumbly mixture forms. Add cold water to the mixture and knead for a couple of minutes to form a soft dough. Do not over work the dough.
- Leave dough in the fridge for about 15 mins. (You may skip this step.)
- At the mean time, divide the lotus paste into 30g portions and shape into balls. (Note: I used a ratio of 40% dough to 60% filling for my 50g mooncake mould.)
- When ready, divide snowskin dough into 20g pieces. Shape each dough into a ball. For each dough, place it on palm and flatten with fingers to form a round dough about 5cm in diameter. Wrap the dough skin around the filling and shape it into a ball. Seal the seams.
- Dust mooncake moulds (diameter 4cm, for 50g mooncake) with some cooked glutinous rice flour. Place the wrapped dough into the mould and press the mooncake out. Make sure the surface of the dough in contact with the patterned-face of the mould is smooth. Store mooncakes in fridge for up to 1 week. Leave it under room temperature for about 15mins for the skin to soften before serving.
* Matcha flavour - replace cold water with: mix 1 teaspoon of matcha powder with 90ml of hot water. Leave to cool and then chill in fridge for at least 30mins before using.
**Coffee flavour - replace cold water with: mix 1 satchel of 3-in-1 powder powder (about 20g) with 90ml of hot water. Leave to cool and then chill in fridge for at least 30mins before using.
*** Cranberry flavour - replace cold water with same amount of cranberry juice.
*** Mango flavour - replace cold water with same amount of mango juice.