Friday, 22 August 2014

Healthy All Natural Snow-skin Mooncake 健康全天然材料冰皮月饼 (中英食谱教程)

Yum



Made these healthy snow-skin mooncakes two days ago. The tri-colour skin was inspired by my Cute Caterpillar Cookies recipe. I have adapted this recipe from my Rainbow Snow-skin mooncakes which do not use any shortening at all. As one who advocates healthy eating, I avoid using unhealthy ingredients like shortening if possible. I have replaced the shortening with extra virgin olive oil and it did not compromise on the skin texture as it is still soft and chewy. 
For this recipe, I have used HK Black sesame paste from Kwong Cheong Thye. ($12 for a 1 kg pack). I love the great selection of mooncake paste there!

前两天做了这些健康的冰皮月饼。三色冰皮的灵感是来自我的可爱毛毛虫饼干食谱。这个配方是取自我的彩虹冰皮月饼,也是免用白油的。我觉得白油不健康,所以从来都不用它。在这个食谱,我用特级初榨橄榄油来取代,完全没影响冰皮嚼劲和柔软的质感。包裹的馅料是在广祥泰买的香港黑芝麻蓉。(一公斤包装 $12)。






Healthy All Natural Snow-skin Mooncake  
健康全天然材料冰皮月饼 
(adapted from my Rainbow snowskin mooncake recipe)



Ingredients: (makes 19 pieces of 50g mooncakes )

A) Snow-skin 
150g Fried Glutinous Rice Flour (I used Redman's 'Kou Fien', to make your own, refer to notes below) 
180g Icing Sugar 
40g Olive Oil  (I used extra virgin olive oil) 
200ml water 
1 tsp green tea powder (I used Ujinotsuyu matcha powder)
1 tsp unsweetened cocoa powder (I used Barry Cacao brand)


B) Fillings
480g Lotus paste (I used HK Black sesame lotus paste from Kwong Cheong Thye)
40g chopped Macadamia nuts (I find it too little, will increase to 80g, you can replaced with other chopped nuts or melon seeds)



材料: (可做 19个 50克的冰皮月饼)

A) 冰皮: 
150克  炒熟的糯米粉 (我用红人牌糕粉, 自制的看下面的笔记)
180 糖霜粉
40克 橄榄油  (我用特级初榨橄榄油)
200毫升 水
1小匙的绿茶粉(我用宇治抹茶粉) 
1茶匙无糖可可粉(我用Barry Cacao牌)

B) 馅料: 
480克 莲蓉(我用广祥泰的香港黑芝麻蓉) 
40克 切碎夏威夷坚果(我觉得放太少,应该增加至80克。可以用其他坚果或瓜子取代)




Method 方法:

1. Mix the fried glutinous rice flour and icing sugar together.
1。将炒熟的糯米粉 (糕粉) 和糖霜粉一起搅拌。





2. Add in the olive oil and water gradually, mixing at the same time until a dough is formed. (DO NOT POUR IN ALL AT ONCE or you may end up with a sticky dough.)
2。慢慢地加入橄榄油和水,一面加入,一面搅拌成面团。(不可一次倒入油和水,会导致面团十分粘。





3. Wear vinyl glove (powder free and food service grade) and massage dough to soften it.
3。戴上手套(无粉,适合食品用)按摩面团至柔软。




4. Divide the dough into two portions (about 285g each), then divide one portion into half (about 142g). Mix one half portion with matcha powder and the other half with cocoa powder until well combined. 
4。将面团分成两份(一份大概285克),再将另一份分成两半 (一份大概142克)。一半加入抹茶粉,另一半加入可可粉,混合均匀。




5. Divide each coloured dough into 19 portions. (white dough 15g, cocoa dough and matcha dough each 7.5g) 
5。将每个颜色的面团分成19份。(白色面团15克,可可面团和抹茶面团每份7.5克)




6. Mix the lotus paste and chopped macadamia nuts together and divide into 19 portions. (Each paste is about 25g)
6。将莲蓉和碎坚果一起混合,平均分成19份。(每份约25克)




7. Gather one portion from each colour, combined into a ball. Use a rolling pin to flatten and wrap in the fillings. Roll into balls and sprinkle with some flour. 
7。每种颜色面团各取一份,组成一团,擀平。裹入馅料。搓圆,撒上一些粉。  




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




9. Press out and place into trays. Keep in the fridge and consume within 3-4 days. 
9。按出后,放入盒子里,保存于冰箱内。3-4天享用完。







I used these mooncake moulds that comes with a plunger and interchangeable plates. 

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 Mooncakes 上海月饼
2. Click here for Baked Chocolate Mooncakes 巧克力烤皮月饼
3. Click here for Fish Doll Mooncake 简易鱼儿公仔饼
4. Click here for Rainbow Snowskin Mooncakes  彩虹冰皮月饼 
5. Click here for Baked Custard Mooncakes 酥皮奶黄月饼
6. Click here for Watermelon Shaped Pastry Mooncake 西瓜造型月饼


Updated on 8 Sept 2014 - This batch was made 2 days ago, the dark pink colour was made using beet root powder.  
这批是两天前做的,深粉红色是用甜菜根粉弄的。 



Click here to see my readers who have tried out this Healthy All Natural Snow-skin Mooncake and their feedbacks. 
点击看已试过这健康全天然材料冰皮月饼食谱的读者们和他们的反馈。







“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 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。如果你想分享在我部落格的任何食谱,请提供在这里的相关链接,谢谢。"

© Copyright 2014 bakingtaitai.blogspot.sg

72 comments :

Anonymous said...

Hi, thank for sharing ?where to buy vinyl gloves in singapore ?

Fion@轩宏妈 said...

Cherly,这些冰皮好美,好喜欢哦
谢谢妳与我家的Best Recipes分享 :)

Stephanie Hoi said...

Thank you very much for your recipe.

Ann Low said...

Hi Cheryl, I must learn from you to use more healthy ingredients to make mooncakes :D
Love your natural colour mooncakes!

Luv Sweet and Savory said...

Hi Cheryl, your tri-colour mooncakes looked like jade ... very antique treasure look. And yes, I too will replace shortening with margarine but knowing olive oil can be used too is definitely much much better. Thanks for sharing ^-^!

向日葵葵 ~ Sunflower Grace said...

I like your healthy recipe :)

LY's Kitchen Ventures said...

Beautiful! Love the Colours!

Cheryl - Bakingtaitai said...

Hi, (can't address you as you did not leave your name behind)
I got it from Sia Huat at temple street. I have seen it at Phoon Huat too.

Cheryl - Bakingtaitai said...

谢谢Fion! 接下来会尝试其他月饼,再连接到你家去。 :)

Cheryl - Bakingtaitai said...

Hi Stephanie, you are most welcome!

Cheryl - Bakingtaitai said...

Thanks Ann, as I have gone through a major op few years back, have become more health conscious since then. :)

Cheryl - Bakingtaitai said...

My pleasures Karen! Yes, olive oil is definitely way healthier!

Cheryl - Bakingtaitai said...

Do try it, Grace! :)

Cheryl - Bakingtaitai said...

Thanks sis for your lovely words! :)

Judit + Corina @ Glamorous Bite said...

They look so delicate and beautiful, Cheryl! Work of art :)
J+C

Cheryl - Bakingtaitai said...

Hi Judit+Corina, thanks for your compliments! :)

YumMum said...

Hi, may I know where you brought the powder free gloves? Thanks in advance. :)

Anonymous said...

Hihi.. Thanks for putting up this healthier version of my favourite festive food!! I was thrilled when i came across your blog post last night!! But as i tried it out now, I made a huge mess... my dough became so sticky that i simply cannot work on it! )': would you have any idea what i have done wrong? Or is there any way i can rectify? Million thanks in advance for your advice....

Cheryl - Bakingtaitai said...

Hi YumMum, I got it from Sia Huat at temple street.

Cheryl - Bakingtaitai said...

Hi, (can't address you as you did not leave your name behind),
I won't be able to tell you exactly where you have gone wrong unless you have a photo/video to show me the exact ingredients you use, the amount of ingredients weigh out... perhaps you may have substituted with the wrong flour or measured the amount of water and oil wrongly thus causing the dough to be so sticky. Few of my readers have tried this recipe yesterday and feedback to me that they have followed my step by step instructions closely and successfully made the mooncakes. They love the result of a soft and chewy texture and great taste! Please try again, do follow exactly the ingredients I have stated, measure accurately and follow each step carefully to ensure success. 加油!!!

Anonymous said...

Hihi Cheryl.. thanks for your prompt reply! I was feeling rather lousy juz now with the sticky dough that I didn't take any photo! But not wanting to waste the dough, I stuck it out using lots of the fried glutinous rice flour to coat my hands & dough.. So my literally snowy moonies are now in the fridge!! I suspect I could have added too much liquid -- i used puree on top of the stated water.. I shall try your recipe again later this week carefully reducing the amount water according to the extra liquid I add into the dough. Hopefully the dough is more manageable then.. Thanks for your encouragement!! (^_^)

Jozelyn Ng said...

Cheryl, I will definitely try out your recipe. Using olive oil is really really healthy. Thanks for sharing.

Cheryl - Bakingtaitai said...

Ah....so the problem was adding extra liquid (puree) no wonder the dough was too sticky to handle. When you try again with the puree, remember to reduce the amount of water accordingly. You can also add the liquid in bit by bit instead of all in one go.

Cheryl - Bakingtaitai said...

Hi Jozelyn, try to use extra virgin olive oil which is the first press and of highest quality among the olive oil range. :)

My Little Space said...

Nice.. I just started to make some for my family and another batch is coming out this evening. Need to go shopping for ingredients after this. Hope you're having a lovely week ahead.
Blessings, Kristy

Jess Bakericious said...

Cheryl, this moon cake sound so healthy, and looks pretty!

Anonymous said...

Hi Cheryl, must the water used in the dough be cold water from the fridge or room temperature water is fine. Going to try out your recipe as my children love snow skin mooncake.

Anonymous said...

Cheryl, wonder if you would be baking the traditional mooncake using olive? I am interested in the traditional as I prefer the baked version.

Anita Ling said...

I jus tried this.... Too liquid!! It can't form to a dough at allthis is my first time try your recipe....really disappointed...don't know what's go wrong...I had followed all the instruction you listed....anyone success??besides Cheryl herself..

lena said...

seeing all the beautiful mooncakes on the blogs really get me into the mooncake festival mood oredi!

Zoe said...

Hi Cheryl,

Your mooncakes are very pretty! Nice too that they are made with healthy ingredients and beautiful flavours :D

Zoe

Jocy Goh said...

Hi Anita, i try to do it few days before it was success.
Mayb u can just put in the water little by little to get the dough feel. i used orange juice instead of water, i also put in slowly...

Cheryl - Bakingtaitai said...

That's nice Kristy! Have a great week ahead too! :)

Cheryl - Bakingtaitai said...

Thanks Jess!

Cheryl - Bakingtaitai said...

Hi, (can't address you as you did not leave your name behind),
You can use room temp water. Hope you like it! After you have tried, you can pm me to share your mooncake photo at my Facebook page: https://www.facebook.com/BakingTaitai. Hear from you soon! :)

Cheryl - Bakingtaitai said...

Hi, (can't address you as you did not leave your name behind),
Yes, I hope to find time to bake the traditional mooncake using olive oil this week. :)

Cheryl - Bakingtaitai said...

Hi Anita, thanks for trying out this recipe. Perhaps you may have accidentally measured the amount of liquid wrongly? This recipe has been done successfully not only by me but by my readers too and they all said this is a good recipe and they like it. Two readers who used this recipe have shared their mooncake photos with me and I have shared it on my FB page, do take a look there. https://www.facebook.com/BakingTaitai Hope you won't give up and do try again. 加油!!!
Thanks Jocy Goh for sharing her success and advise on the adding water part to Anita. :)

Cheryl - Bakingtaitai said...

Hi Lena, looking forward to your mooncake post soon. :)

Cheryl - Bakingtaitai said...

Thank you Zoe! :)

Anita Ling said...

Thanks Jocy n Cheryl !! I think that's because of the water too,usually I add it slowly by slowly but didn't know why yesterday I added it all at once:( ( kids played wild n scream background that's the reason too maybe haha) I'm sure gonna try again then let u see the result,wait for me...thanks again:)

Angela Hee said...

I tried this recipe yesterday. It was a huge success. The texture is totally different from all my other recipes. Thanks again.

Anonymous said...

Hi Cheryl,

Thanks so much for sharing this lovely n healthy recipe. I tried with using organic grape seed oil instead of olive oil. The result was good and tasty.

Chin Suk Fong (Sylvia)

Cheryl - Bakingtaitai said...

Hi Angela, thank you for your feedback and happy to hear that this recipe works for you. :)

Cheryl - Bakingtaitai said...

Hi Sylvia, thank you for your sharing and glad to hear that you like the taste of it. :)

Cheryl - Bakingtaitai said...

You are most welcome Anita, glad to help to troubleshoot. Hear from you again! :)

Kimmy said...

Hi Cheryl, thanks for sharing this healthy mooncake recipe. Bookmarked to try later,

Anonymous said...

Hi Cheryl, I just tried making this but my dough appears too dry and it cracks when I wrap it around the filling. May I know what could be the problem? Should I try adding more water to the dough? Thanks!

Anonymous said...

Cheryl, hope you can help. I tried your above recipe followed every single step. But my dough turned out to be like a big blog of dough. I do not know what went wrong. I can't even roll and wrap. Must I chill the dough first or can the dough be used immediately once I have made the dough? How should the dough texture be like, soft, smooth? Your help is really appreciated. Thanks

Anonymous said...

The mooncakes are so pretty!! Tried to replicate but the dough is very oily. Is that right?

Anonymous said...

Hi Cheryl

I bought the same Redman's KOU FIEN as you. Do I still need to steam or do anything to it?
Or I can just use it directly?

From Audrey

Cheryl - Bakingtaitai said...

Hi, (can't address you as you did not leave your name behind),
Yes, if dough is too dry when massaging, you can add a little oil or water to it. Also do not sprinkle too much flour on the mooncake before you mould it, otherwise the skin will crack up too.

Cheryl - Bakingtaitai said...

Most welcome Kimmy, looking forward to see yours soon. :)

Cheryl - Bakingtaitai said...

Hi, (can't address you as you did not leave your name behind),
Could it be due to the glutinous flour you use? The dough texture is soft and smooth. I won't be able to tell exactly what's wrong unless you have photos or video to show me.

Cheryl - Bakingtaitai said...

Hi, (can't address you as you did not leave your name behind),

The dough is on the oily side. Also depending on what sort of oil you have used, olive oil has different grades and different oil composites.

Cheryl - Bakingtaitai said...

Hi Audrey, you can use it straight from the pack.

Joey Lim said...

Hi Cheryl! Thank you for sharing this awesome recipe (: may I know where did you manage to get the mooncake moulds from? they looked so cute!
Joey

Hew Jt said...

Hi, thanks for sharing, May I know how to make the flour cooked? Can put in microwave or oven?

Cheryl - Bakingtaitai said...

Hi Joey, got the mooncake moulds from Hong Kong. If you are in Singapore, you may be able to find it at Kitchen Capers.

Cheryl - Bakingtaitai said...

Hi Hew Jt, you can buy ready cooked ones from baking supplier shop. If not, you can cook the glutinous flour in a frying pan without any oil over low heat. Fry it until you see some smoke and the flour has turned slightly yellow. Off the fire and set aside to cool before using.

Baking Scientist said...

Very nice. I prefer not to use shortening too :)

Cheryl - Bakingtaitai said...

Hi Baking Scientist, thanks for dropping by. :)

Melinda said...

Hi Cheryl,

Do I need to toast the nuts/seeds first?

Cheryl - Bakingtaitai said...

Hi Melinda, I roasted the macadamia nuts at 190 degree celcius for 10 mins and cool it before using. If using melon seeds, can use direct or toast before using.

Christina Hoh said...

Hello there, I tried making these today - the taste was good but it was sticky during moulding. So the shape didn't come out define :( Any tips?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Christina, if you have worn a food grade vinyl glove and sprinkle the dough with little flour, it should not be sticky when handling or have you forgotten to add the water in gradually thus ended up with a sticky dough? For the print design to be well defined will largely depends on the quality of your mooncake moulds. Some print emboss are not so well made (lines not cut deeply), thus no matter how you press, the print will not be clear and define and there's nothing you can do about it.

Christina Hoh said...

Ah, i didnt wear a food grade vinyl glove :( Couldn't find it at Phoon Huat! Thanks Cheryl for the quick responds :)

Unknown said...

Hi Cheryl
Replacing the shortening to olive oil still give that soft texture?
Also why did you used extra virgin olive oil?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi Unknown, I have not tried with shortening (an artificial ingredient which I will not use) thus I cannot compare with olive oil. But the skin texture of this recipe using olive oil is acceptable to me and definitely more natural and healthier. As to why I use extra virgin olive oil is because it;s the highest grade for olive oil and the healthiest. I only use premium and healthy ingredients for baking/cooking, take a look at my baking taitai's logo which speaks it.

LoveToCookAndBake said...

Hi Cheryl, I would like to add some black sesame powder to the skin. How much should I add? Thanks!

Cheryl - Bakingtaitai 烘焙太太 said...

Hi LoveToCookAndBake, you can experiment with 1 to 2 tablespoons of sesame powder depending on your liking.

providence said...

Hi Cheryl, can replace olive oil with coconut oil?

Cheryl - Bakingtaitai 烘焙太太 said...

Hi providence, yes surely you can but do use the type of coconut oil without the strong coconut smell/taste or your mooncake may have a coconut taste.

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