Monday, 16 September 2013

Rainbow snowskin mooncakes 彩虹冰皮月饼 (中英食谱)

Yum







Last week we had rainbow cake and cupcakes to celebrate my daughter's birthday. This week we are welcoming the mid-autumn festival with rainbow snowskin mooncakes.

Actually, I was not planning to make any snowskin mooncake this year since I have already done a few batches of Shanghai mooncakes for the past two weeks. However, this afternoon I was in the mood to 'play' in the kitchen and decided to attempt some rainbow snowskin mooncakes. Sometime ago, I saw someone in a baking group who has done this rainbow mooncakes before and got the idea from her. The rainbow colours continue to cheer us up especially this mama here who is getting the jitters as PSLE draws nearer...haha!



Rainbow snowskin mooncake 


Ingredients 材料: (makes about 18 small mooncakes)

150g Kou Fien/Fried Glutinous Flour 糕粉/熟糯米粉
180g Icing Sugar 糖霜粉
27g Olive Oil 橄榄油
200ml water 水
Wilton gel colouring - violet, blue, green, yellow, orange and red
色素 - 紫,蓝,绿,黄,橙和红
480g Lotus Paste 莲蓉




Method 方法:

1. Mix the kou fien and icing sugar together.
    将糕粉和糖霜粉一起搅拌。

2. Add in the olive oil and water, mix well.
    加入橄榄油和水,搅拌均匀。

3. Divide the dough into six portions. (see photo 1)
    把面团分成六份。(看照片1)

4. Add a drop of colouring at a time to each portion, mix until you get the colour tone that you prefer. (see photo 2)
   每份慢慢加入一点色素,搅拌到你喜欢的颜色为止。(看照片2)

5. Cover the dough and rest for 15 minutes.
    覆盖面团后休息15分钟。

6. Divide the dough to the size require.
    将面团平均分成所需重量。

7. Flatten each dough into a circle and cut into 6 equal parts. (see photo 3) 
 将面团擀平后,切割成六块。(看照片3)

8. Exchange each part until one dough has all the 6 colours. (see photo 4)
 每块交换直到一份有六个颜色。(看照片4)

9. Wrap in the filling. (see photo 5)
    裹入馅料。(看照片5)

10. Put into the mooncake mould and press it firm.
  放入月饼模内,压紧。

11. Knock out and put into a container. (see photo 6)
  敲出后,放入盒子里。(看照片6)

12. Keep in the fridge for consumption later. 
  保存于冰箱内,待后吃。

Notes 笔记:
- You can make your own fried glutinous by frying it in a cooking pan, stir it continuously (about 8 to 10 minutes) on low heat until you see some smoke coming up and the flour turns slightly yellow. Off the heat, remove from pan and set aside to cool down before using.  Unused portion if kept properly can be stored in the fridge for up to six months.
- 自制熟糯米粉:将糯米粉放入一个干净,无油无水的锅中,用小火,干炒至稍微冒烟即微微发黄,(大概8~10分钟),熄火。待凉备用。 用剩余的熟糯米粉如果保存妥当可以在冰箱收藏达六个月。


For more mooncake recipes 其他月饼食谱:

1. Click here for Shanghai Mooncake 上海月饼
2. Click here for Fish Doll Mooncake 简易鱼儿公仔饼
3. Click here for Healthy Purple Sweet Potato Snowskin Mooncakes 健康紫薯冰皮月饼
4. Click here for Baked Chocolate Mooncakes 巧克力烤皮月饼
5. Click here for Healthy All Natural Snow-skin Mooncake 健康全天然材料冰皮月饼
6. Click here for Baked Custard Mooncakes 酥皮奶黄月饼
7. Click here for Watermelon Shaped Pastry Mooncake 西瓜造型月饼
8. Click here for Cheesy Shanghai Mooncakes 芝士上海月饼
9. Click here for Baked Mooncake with Mandarin Peel Red Bean Paste 陈皮红豆沙烤皮月饼
   
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

编写或翻译食谱需要时间和精力的,请不要复制或将它作为自己的食谱。如果你想分享部落格的任何食谱,请提供相关的链接,谢谢。"
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