Another natural colour snowskin mooncake recipe using orange juice as flavour for the skin. The other was beetroot flavour [see recipe].
The recipe is different from the usual as it uses superfine flour and tang mian fun [wheat starch]. These two flours have to be steamed before use.
The recipe is available in Yum Yum Magazine No. 86. There are four flavours [beetroot, orange, sesame seeds and blue pea] but I did only beetroot, orange and black sesame. I didn't make the blue pea cos I have make some the previous years [recipe here]. I'm doing individual recipe postings for easy reference.
For the filling, you can make your own or use less sweet store bought mooncake paste for this snowskin mooncake.
[makes 70 gm x 8 pieces]
35 gm tang mian flour [wheat starch]
35 gm superfine flour [low protein flour]
130 gm kao fun [fried glutinous flour]
150 gm icing sugar
50 gm shortening
150 ml orange juice
Filling - store bought
[my mould requires 110 gm x 8 mooncake paste]
880 gm lotus seed mooncake paste
some toasted melon seeds
- mix toasted melon seeds with the lotus seed [ling yung] flavour paste. Divide into 8 equal portions [70 gm]. Roll into a ball. Chill until required. This can be prepared earlier and chill in the fridge.
- Steam tang mian flour and low protein flour at high heat for 5 minutes. Leave to cool and sift together with kao fun and icing sugar in a big bowl.
- Rub in shortening until it resembles bread crumbs.
- Pour in chilled orange juice. Knead into a soft and smooth dough. Cover to rest for at least 30 minutes.
- Divide pin pi into 8 portions. Roll into a ball.
- Flatten dough in between plastic sheet and wrap filling. Shape into round. Coat dough with some kao fun and press into a mooncake mould.
- Knock out the mooncake and place in mooncake container, chill it in the refrigerator before serving.
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