My Ping Pei 2012 [Snow Skin Mooncakes] 1

Some of my Ping Pei mooncake giveaways this year.  The fillings are quite similar as previous but with different combinations.

Mooncake with the above mould

 

 Mooncakes using the above new moulds

Ingredients for Ping Pei Skin [dough weighs about 800 gm]
[makes 12 x 60-70 gm pieces depending on the thickness]

200 gm fried glutinous rice flour [kao fun] - sifted

150 gm icing sugar - sifted

70 gm shortening

1 tsp essence [lemon] - optional

200 ml iced cold water
yellow, green, pink and chocolate colouring [optional] - according to own preference, you can keep it plain or a single colour

Icing Sugar, Shortening and Kao Fun

Ping Pei dough divided into various colours

• Mix together sifted flour and icing sugar, then add in shortening.
• Use rub-in method to mix flour, sugar and shortening together into fine grains.
• Slowly and gradually add in ice cold water.  Mix well and knead with hand till  smooth.  Cover and leave to rest for 15 - 30 minutes.  [Notes - If making different colours, divide into a few portions and add in colouring, knead till well combined then rest the dough for 15-30 minutes]
• Divide dough into 12 equal portions [about 60-70 gm each-thicker skin].  You may make about 14 pieces if using smaller mooncake moulds and less filling.    Roll out 1 portion thinly into a circle that is large enough to wrap a ball of filling [about 110 gm] - depends on size of mould.  Coat filling with kao fun and wrap with ping pei dough.
• Press into mould dusted with kao fun.  Knock mould lightly to dislodge the mooncake.  Place in plastic mooncake tray and mooncake container.  Refrigerate before serving.

Notes :
- Various Ping Pei Fillings [can be mix and match to suit you preference]

[Most of the paste can be store bought or you can make your own.   See this post for the recipe for some of the mooncake fillings.
- You can make each Ping Pei in a single colour or any combination of colours according to your own  preference [please refer above photos on the combination].

- The paste which I used for this year's Ping Pei are:-

Savoury Sweet Mung Beans Paste with Cream Cheese

Pandan Lotus with Melon Seeds

Tau Sar with Melon Seeds

Lotus Seed Paste with Melon Seeds

Pandan Lotus Paste with Salted Egg Yolk 

 

 - These are the first batch of giveaways and second batch to come, next post [My Ping Pei 2012 [Snow Skin Mooncakes 2] with pictures only.