Snow Skin Moon Cake

Snow Skin Moon Cake
05 September 2013
13:02

Ingredients for Skin
(A)
70 g glutinous rice flour
50 g rice flour
20 g plain flour
(B)
50 g caster sugar
(C)
250 g milk
(D)
40 g condense milk
(E)
10 g vegetable oil
Kou Fun for dusting

Filling
Buy readymade white lotus paste or any paste filling you preferable.

Method
1. Sift (A), then add (B) and mixed well using KitchenAid mixer using flat beater at speed 1 only. Add in (C) bit by bit till the mixture no flour lumps.
2. Now add in (D) mix well then follow by (E). Mix till smooth.
3. To make sure no flour lumps, sieve the batter into a steaming plate and steam on high heat for 25- 30 minutes.
4. After finish steaming, leave the dough till slightly warm temperature.
5. Remove from plate and place it on a mat for kneading. Knead the dough till smooth texture. Wrap the dough in cling film and chill it till ready to
use.
6. Weight the skin dough 20g and filling 30g.
7. Each mooncake dust with koh fun before mounding.

Tips:
1.  Use disposable hand glove to knead the dough and wrap the filling.
2. Roll each 20g skin dough on a cling film for easy handling.
3. Keep the snow skin mooncake in a container not more than 3 days. Don't keep too cold temperature.



West Metric Sdn Bhd
Sole Distributor KitchenAid