Green tea custard chocolate truffles snowskin

What a long tittle,  I want to make snowskin but don't know what flavour to use. I remembered that I still had a bottle of minute maid orange which I intend to do orange chiffon cake but let me used it for my orange snowskin first. For the snowskin the liquid need to be cold, so in the end I need to put the bottle in the fridge, The next morning, I went to the kitchen and saw an empty bottle of the minute maid been washed and drip dry, OMG, there goes my orange juice. The culprit is my husband watching his soccer match on Sat night and at the same time finished off my orange juice. I questioned him, he still can gave me a funny face.

The next flavour snowskin I want to make will be making green tea, as I still had half a packet left of green tea powder. What about the filling, so I decided to make homemade custard and chocolate truffles to match with my green tea snowskin. I am a bit worried about the combination of the taste. I bought the snowskin mooncake for my colleagues to try, they said is nice which I am happy about it.

Ingredient
(Make 10 50gm snowskin) (the ratio I use is 20gm of dough, 25gm of custard + chocolate truffles)

75 gm of cooked glutinous rice flour
50gm icing sugar
25 gm shortening
90ml of cold green tea water (1 teaspoon + 90 ml of hot water. Leave to cool and chill in the fridge at least 30 mins)

Method
1 Sieve together the cooked glutinous rice flour and icing sugar into a mixing bowl. Rub in 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.

2 Leave the in the fridge for about 15 min ( can skip this step)

3 Divide the snowskin dough into 20 gm pieces ( u should able to get 10 pcs of snowskin). Shape each dough into a ball. Place the snowskin on the plastic sheet and roll the tough into a disk that big enough to wrap the filling. Wrap the dough skin around the filling and shaped it into a ball. Seal the seams.

4 Dust the mooncake with cooked glutinous rice and put into the plunge mould, press it out. Store the mooncake in the fridge. Leave it under room temperature for about 15 mins for the skin to soften before serving.


Chocolate Truffles
200 gm of dark chocolate
200 ml of whipping cream
25 gm of butter
5 tbsp of coffee liqueur

1 heat the whipping cream
2 prepare a double boiler, melt the butter
3 put the chocolate into the melted butter and allow the chocolate to melt.
4 once melted, remove from the boiler pot.
5 pour the whipping cream onto the melted chocolate and whisk until a smooth texture.
6 leave the mixture in the freezer to harden.

Custard filling
18 gm plain flour
18 gm cornflour
24 gm custard powder
2 eggs, whisked
18 ml condensed milk
135 ml water
30 gm caster sugar
30 gm melted butter

Method :

1. Stir condensed milk and sugar in water until dissolved.
2. Sift cornflour, plain flour and custard power. Combine well.
3. Pour one-third of whisked egg into flour mixture and mix well. Repeat this step with the rest of the whisked egg, with small amount at a time. Pour in condensed milk mixture and melted butter, just incorporate all ingredients. Drain through a fine sift into a big plate.
4. Steam over high heat for 15 to 20 minutes, until cooked. Let cool.
5. Knead cooked custard into smooth dough. That’s the custard filling. You might like to make the filling in advance. Keep in a freezer. Rest in room temperature for a while before using. When it turns soft and easier to cut, it can be wrapped in mooncake skin.

Green tea snowskin mooncake

Spiral mooncake (part 3) for colleagues

Yesterday making Spiral mooncake again until 11.30pm, while waiting for the mooncake to do done, I nearly dozed off to my dreamland.

Actually I had started out late so ended up late too, for this batch of mooncake is specially made for my colleague. I had stuffed too much filling and I made the skin too thin, ended up the filling finding it way out off the skin.

I had bought some boxes to store and give away.

Spiral mooncake part 2

Today went through the recipe again then I realized that there is a step that I had done wrongly. Initially, I used the cut face to roll out into the disk to wrap the filling, in the end there is no flaky appearance . I kept thinking what had went wrong after third attemp on this mooncake, for this whole week there is noting much to do in office so kept thinking about the cause. This is what I call eat snake.

I should used the cut face to face down then roll out into the disk, when I started to do it I had a feeling that this should be the way. Voila, it works.

See how beautiful my spiral mooncake (of course in my opinion)

Spiral mooncake

 

This year is my first time making homemake mooncake, thought that mooncake making will be difficult but not really. The difficult part is making the lotus paste which took the longest time to complete. So spiral mooncake is my first attempt of making mooncake.

This is the third time making this spiral mooncake but still can't achieve the spiral effect. Even though the look is not that fantastic but the taste is great.  I'm not a mooncake lover, but I like this recipe. The filling is sweet purple potatoes (hmemake) and red bean paste ( store bought)

before baking

after baking
 

For this batch of spiral mooncake, I intend to give to my colleague tomorrow for this coming festive, wish them 团团圆圆. Hope that they will like this spiral mooncake.

In the process of this mooncake, the weather is hot and I can't on the fan as I need to dust flour on the mat for making this mooncake to prevent the skin sticking on the mat. If on the fan, the flour will fly all over place.



















recipe is from http://www.houseofannie.com/pandan-spiral-moon-cake-recipe/

For the Moon Cake Filling:

Ingredients:
300g sweet potatoes (purple ones preferable)—start with about 400-500g sweet potatoes unpeeled.
1/4 cup milk
2 oz butter
1/4-1/2 cup sugar (depending on how sweet your sweet potatoes are, just taste and add more sugar to taste)
1/2 tsp salt
Method:
1. Boil sweet potatoes then peel and mash the sweet potatoes.
2. Add the rest of the ingredients to the mashed potatoes and mix till it forms a paste.
3. Roll out into 20 balls. Put aside while making the pastry dough.

For the Moon Cake Dough:

Ingredients:Water Dough (A)
200g unbleached all-purpose flour (i replace 33g(cornflour)/167g(plain flour)
28g icing sugar
pinch of salt
80g cold butter
80g water

Oil Dough (B)
180g unbleached all-purpose flour (i replace 30g(cornflour)/150g(plain flour)
pinch of salt
90g vegetable oil
red and green colouring (depend on how your want the colour to be)

Method:1. For the water dough, sift flour, sugar and salt. Then cut butter into flour mixture using fingertips or pastry blender until mixture resembles breadcrumbs. Add in water and mix to form a soft, non-sticky dough. If it is sticky, you will need to add a bit more flour to get it to be the right texture. You should be able to form a soft ball that won’t stick to your hands. You don’t have to knead it. Cover and set aside to rest for 20 mins.
2. For the oil dough, sift flour and salt. Then, make a well in the centre of the flour and add in oil and pandan essence. Draw in the flour from the sides and mix to form a soft even coloured dough (same thing here, if it’s too sticky, add more dough till you form a soft ball that doesn’t stick to your hands). Divide the dough into half, add in the colour into the individual oil dough. Cover and set aside for 20 mins.

To assemble and bake:
3. Preheat oven to 185 C or 350 F.
4. Divide A, B(red), B(green) into 10 equal balls.
5. Wrap B(red) into B(green) or vice visa (C(
6. Taking one piece of (A), flatten and wrap (C) in it. Pinch to seal edges.
7. With the sealed side facing up, roll into a rectangle.
8. Roll up like a snail to form a ‘cylinder’, turn the cylinder 90 degrees, with the end facing up.
9. Roll again into a long thin strip.
10. Using a sharp knife or a pastry cutter, cut the cylinder in the middle into two pieces.
11. With the cut side facing down, flatten the dough, making the edges slightly thinner than the centre. I tend to leave a little hump in the center so that when the filling is wrapped around the pastry, the dough will be evenly thick all around (looks like a Mexican sombrero).
12. Wrap the filling and pinch to seal. Try not to ‘tug/pull’ too hard, otherwise the layers will tear. Best to flatten the dough larger than smaller so it’s easier to pinch. And when you pinch, you will find that the bottom looks ugly—don’t worry about it.

below is the video on how to do the skin:
http://www.youtube.com/watch?feature=player_embedded&v=vKnzqG8d0Fk

13. Place sealed side down on lined baking tray and bake for about 30 mins until the top and bottom are a light golden brown.

After making the third time, I realised that I had done a mistake in making this spiral mooncake. Will try again, i believe the next time i will succeed, and also I found someone to finish up for me that will be Christina (my good buddy) ha ha. Tks to her.