**Multi Colour Snowskin Mooncakes
缤纷冰皮月饼* *
Ingredients: makes about 30 pieces
50g Kao fen (糕粉-cooked glutinous rice flour)
230g Snowskin flour ( KCT Pinpe Premix Powder )
50g Icing sugar (sifted)
46g Crisco/shortening
300g Water (boil 500g water with 4 pandan leaves, leave to cool) and measure
300g water.
some extra kao fen for dusting
Method:
1 Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a big bowl and set aside.
2 In a pot, add water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.
3 Pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you'll find the dough is quite oily at this time) then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.
4 Add different colour dough for different type of filling.
Measure dough to 21g and wrap in 25g lotus paste or any other filling you prefer.
5 Roll it into a ball and dust with some kao fen (kao fen 糕粉) and press firmly into mould ~ unmould and store in an airtight container.
Chill snowskin mooncakes before consuming.
材料：
50克 糕粉
缤纷冰皮月饼* *
Ingredients: makes about 30 pieces
50g Kao fen (糕粉-cooked glutinous rice flour)
230g Snowskin flour ( KCT Pinpe Premix Powder )
50g Icing sugar (sifted)
46g Crisco/shortening
300g Water (boil 500g water with 4 pandan leaves, leave to cool) and measure
300g water.
some extra kao fen for dusting
Method:
1 Combine kao fen and snowskin flour (KWT Pinpe Premix Powder) in a big bowl and set aside.
2 In a pot, add water with icing sugar and shortening together and bring them to boil until shortening melted, stir with a hand whisk.
3 Pour the hot liquid mixture to the flour and use spatula to stir mixture to soft dough and leave dough to cool (you'll find the dough is quite oily at this time) then knead dough again to smooth, add more kao fen to it if the dough is still too sticky.
4 Add different colour dough for different type of filling.
Measure dough to 21g and wrap in 25g lotus paste or any other filling you prefer.
5 Roll it into a ball and dust with some kao fen (kao fen 糕粉) and press firmly into mould ~ unmould and store in an airtight container.
Chill snowskin mooncakes before consuming.
材料：
50克 糕粉
230 冰皮月饼粉
50克 糖粉，过筛
46克 白油
300克 香兰叶水 （用4片香兰叶打结和500毫升水，一起煮滚待凉）
适量的高粉
50克 糖粉，过筛
46克 白油
300克 香兰叶水 （用4片香兰叶打结和500毫升水，一起煮滚待凉）
适量的高粉
做法：
1 将冰皮粉和糕粉混合在一个大碗里，备用。
2 300克香兰叶水，糖粉和白油煮滚至白油融化，搅匀。直接倒入粉类，用橡胶刮刀翻拌成软面团，（这时的面团会很油）待凉。
3 然后用手把软面团再搓至光滑。如面团还带有一点粘性可撒些高粉，搓匀。
4 面团分成6份，加入少许你所喜欢的颜色，搓匀。
5 将面团分割成每份21克，馅料分割成25克，搓圆。
6 把面团包入馅料，搓圆。
7 在模具内撒少许糕粉，即可入模压花。
8 将月饼收进盒子，冷藏数小时即可享用。
1 将冰皮粉和糕粉混合在一个大碗里，备用。
2 300克香兰叶水，糖粉和白油煮滚至白油融化，搅匀。直接倒入粉类，用橡胶刮刀翻拌成软面团，（这时的面团会很油）待凉。
3 然后用手把软面团再搓至光滑。如面团还带有一点粘性可撒些高粉，搓匀。
4 面团分成6份，加入少许你所喜欢的颜色，搓匀。
5 将面团分割成每份21克，馅料分割成25克，搓圆。
6 把面团包入馅料，搓圆。
7 在模具内撒少许糕粉，即可入模压花。
8 将月饼收进盒子，冷藏数小时即可享用。
來源:大馬美食
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