Chocolate and Durian Snowskin Mooncakes (10 large ones of 125 g each)
Recipe by Phoon Huat
(Note: The Mooncakes shown in the picture were made by the chef doing the baking demonstration)
Recipe by Phoon Huat
(Note: The Mooncakes shown in the picture were made by the chef doing the baking demonstration)
Ingredients
Snowskin
- Kou Fen 150 g (Cooked glutinous rice flour)
- Icing sugar 180 g
- Shortening 80 g
- Water 100 ml
- Cocoa powder, sifted 35 g
Filling
- Durian paste filling 750 g
Method
- Mix Kou Fen, cocoa powder and icing sugar together. Rub in shortening till the mixture is like crumbs.
- Add in water and mix well. Knead it for a few minutes till it becomes a smooth dough.
- Wrap the Snowskin dough in cling warp and let it rest for 15 minutes.
- Roll the durian paste into balls of 75 g each.
- Divide the Snowskin dough into balls of 50 g each. Flatten each piece of dough and place one ball of durian paste into it. Enclose the durian paste with the Snowskin dough and place inside the Mooncake mould.
- Remove from mould and refrigerate before serving.
Here is the chef demonstrating how to wrap and shape the Snowskin Mooncake.
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