AuthorLe-ThermiqueCategoryDessertsDifficultyIntermediate Preparation
- Remove the beans paste from fridge and leave it in the room temperature.
- Cover with cling film or keep in container.
Option : you may add strawberry, wrap in the middle of the bean paste.
Prepare the utensils
Fried glutinous rice flour:
- Add in glutinous rice flour into mixing jar to fry.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 90°C
- Set-asides for snow skin mooncake.
Mixed all the ingredients:
- Add in all the snow skin ingredients to mix.
Settings: Timer: 1 Minute / Speed: 3
- if unmixed flour, fold or gently mix the mixture using a spatula until fully incorporated.
Snow Skin
- Strain mixture to a steam dish. Make sure there are no clumps.
- Cover the steam dish with cling film.
- Put the steam dish in large steamer. Close the lid cover.
- Select preset mode R- “STEAM “ Auto Settings Timer : 25 Minutes / Temperature: 120°C
To Assemble the Snow Skin Mooncake:
50g Snow Skin Mooncake (10pcs)
- Mold size: 4.5 cm
- Weight : 20g (skin) / 20g (bean paste) or 15g (bean paste)+ 5g - 7.5g strawberry
To Assemble the Filling: Bean Paste:
Prepare 200g bean paste.
- Weigh 20 grams of bean paste filling and fold into a ball.
or
- Weigh 15 grams of bean paste filling and fold into a ball.
- Flatten the bean paste filling with your palms , place the strawberry in the middle and fold the bean paste into a ball
Notes: Cover the filling with cloth or cling film to prevent dry.
Snow Skin Assembly
- Transfer the steam dish to table top.
- Use spatula cut cross lines.
- Use spatula and hand to fold and knead the dough until a smooth.
- Wear plastic gloves and continue kneading, the taste will be better. Knead until smooth ball shape.
- Wrap the dough with cling film. Set asides.
Notes: Wear the plastic gloves to prevent sticky dough.
Snow Skin Dough 20g:
- Divide the dough into half. Set aside the white dough.
- Add 2 tea spoons of fruit color in half of the dough to knead. Set aside.
- Divide the white dough to 10 portions and weigh for 10 g each
- Divide the color dough to 10 portions and weigh for 10 g each
- Sprinkle some fried glutinous rice flour on the dough.
- Mix 10g white dough and 10g red dough then flatten the dough with your palms.
Notes: Cover the dough with cloth or cling film to prevent dry.
- Flatten the snow skin dough with your palms
- Place the filling ball in the middle and seal the snow skin.
- Sprinkle some cooked glutinous rice flour
- Dust a little fried glutinous rice flour into the mold.
- Place the assembled snow skin mooncake into the mold
- Place it into the mold and press it gently on a flat table.
- Turn it UPRIGHT on the surface , press the plunger down gently and pull the mold up.
- Best enjoy within 2 - 3 days.
- Keep in the fridge overnight in container or a zip-lock bag.
- Add little corn starch and you can freeze for a month in a zip-lock bag.
10 servings
pieces
- Amount per serving
- Calories85
- % Daily Value *
- Total Fat 2.5g4%
- Saturated Fat 0.7g4%
- Cholesterol 2mg1%
- Sodium 9mg1%
- Total Carbohydrate 14.7g6%
- Dietary Fiber 0.1g1%
- Total Sugars 3.4g
- Protein 1g
- Calcium 2mg1%
- Iron 1mg6%
- Potassium 20mg1%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preparation
- Remove the beans paste from fridge and leave it in the room temperature.
- Cover with cling film or keep in container.
Option : you may add strawberry, wrap in the middle of the bean paste.
Prepare the utensils
Fried glutinous rice flour:
- Add in glutinous rice flour into mixing jar to fry.
Settings: Timer: 2 Minutes / Speed: 1 / Temperature: 90°C
- Set-asides for snow skin mooncake.
Mixed all the ingredients:
- Add in all the snow skin ingredients to mix.
Settings: Timer: 1 Minute / Speed: 3
- if unmixed flour, fold or gently mix the mixture using a spatula until fully incorporated.
Snow Skin
- Strain mixture to a steam dish. Make sure there are no clumps.
- Cover the steam dish with cling film.
- Put the steam dish in large steamer. Close the lid cover.
- Select preset mode R- “STEAM “ Auto Settings Timer : 25 Minutes / Temperature: 120°C
To Assemble the Snow Skin Mooncake:
50g Snow Skin Mooncake (10pcs)
- Mold size: 4.5 cm
- Weight : 20g (skin) / 20g (bean paste) or 15g (bean paste)+ 5g - 7.5g strawberry
To Assemble the Filling: Bean Paste:
Prepare 200g bean paste.
- Weigh 20 grams of bean paste filling and fold into a ball.
or
- Weigh 15 grams of bean paste filling and fold into a ball.
- Flatten the bean paste filling with your palms , place the strawberry in the middle and fold the bean paste into a ball
Notes: Cover the filling with cloth or cling film to prevent dry.
Snow Skin Assembly
- Transfer the steam dish to table top.
- Use spatula cut cross lines.
- Use spatula and hand to fold and knead the dough until a smooth.
- Wear plastic gloves and continue kneading, the taste will be better. Knead until smooth ball shape.
- Wrap the dough with cling film. Set asides.
Notes: Wear the plastic gloves to prevent sticky dough.
Snow Skin Dough 20g:
- Divide the dough into half. Set aside the white dough.
- Add 2 tea spoons of fruit color in half of the dough to knead. Set aside.
- Divide the white dough to 10 portions and weigh for 10 g each
- Divide the color dough to 10 portions and weigh for 10 g each
- Sprinkle some fried glutinous rice flour on the dough.
- Mix 10g white dough and 10g red dough then flatten the dough with your palms.
Notes: Cover the dough with cloth or cling film to prevent dry.
- Flatten the snow skin dough with your palms
- Place the filling ball in the middle and seal the snow skin.
- Sprinkle some cooked glutinous rice flour
- Dust a little fried glutinous rice flour into the mold.
- Place the assembled snow skin mooncake into the mold
- Place it into the mold and press it gently on a flat table.
- Turn it UPRIGHT on the surface , press the plunger down gently and pull the mold up.
- Best enjoy within 2 - 3 days.
- Keep in the fridge overnight in container or a zip-lock bag.
- Add little corn starch and you can freeze for a month in a zip-lock bag.