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