Four Colourful ‘Snow Skin’ Mooncakes ~ no bake!
Because the fault of the internet, it took me half day to fix it, nearly couldn’t catch the time to finish this one to post.
Hi everyone, Happy Mid-Autumn Festivel!
And tonight will be a full-moon night, wish it will be a nice and clear sky, so we can enjoy our mooncake with our family and friends together.
I remembered that when I was little, me and my brother and sister will play the paper-made lantern ( I liked my rabbit and star-fruit lanterns ) and went around our neighbours with our friends together, and our family would have a big feast to celebrate that night, lots of yummy food and seasonal fruits, like star-fruits, sharon fruits or persimmons, pomelo, pear, grapes, etc…
But in England, we still have the full moon to see if the weather is fine, but I missed my family over Hong Kong, deeply missed them, especially my parents….
Today, I made four different types of ‘snow skin’ mooncakes, with natural colouring. Some of them could be vegan as well. Just turn the milk into nut milk.
First of all, I made one portion of this snow skin pastry:
-Mix with 45g Glutinous flour, 35g Rice flour, 20g Wheat starch, 30g Plain flour, 185g milk, 45g sugar, 20ml vegetable oil, whisk until to form a batter like, sieve it once or twice to get rid of any lumps. Steam on a high heat for about 15 or 20 minutes until cook. Leave it to cool down but still warm to handle. Better wear a pair of plastic gloves to knead the dough to smooth. and divide into 3 equal portions, about 125g more or less for each one.
Now add the natural colouring in. First dough, I add 3g of matcha powder to mix; second one, I add 4g of home-made beetroot concentrate juice; third one,
I add 22g black sesame seed powder, that I grind the roasted black sesame seeds before. All three dough, slightly knead to mix all the colour well combine, chill for 2 hours to firm up, it is for easy to handle later.
Divide each dough into 6 equal portions, about 20g each. But the black sesame seed one will be 8 portions.
And now, is the interesting moment, I prepared few different of fillings, one is green bean/ mung bean paste ; the other one is pandan bean paste; the next one is the custard, and the last one is the chestnut paste, all those I prepared already and sat in the fridge waiting.
Also, I made one extra portion of the snow skin pastry for the white one also the ordinary plain one with ‘green bean/ mung bean paste’ (綠豆蓉), next to it was the ‘pandan bean paste’班蘭白豆茸 for fillings. Can you see the colour underneath the snow skin ?
The Red one, I got the juice by squeezing the juice from the fresh beetroot puree, add 4g to get the pink colour, but if you like it red, add few more gram in to mix with the dough, and the filling was the pandan white bean paste. This could be Vegan.
The Dark Green one ( matcha ), the filling was custard paste. ( Vegan could use other vegan filling paste. )
The Black one ( black sesame seed ), the filling was home-made Chestnut puree. This could be Vegan.
If some of you want to know how to make this cake and all the steps are on this post that I made it before.
Wish you like it and have a happy Mid-Autumn Festival!