Monday, September 12, 2011

Aspiring Bakers #11: Mocha Oreo Snowskin Mooncake

My third snowskin mooncake. I immediately bookmark it when I saw this recipe from the book I borrowed. There are 2 types of lotus paste wrapped within the snowskin. The inner filling is lotus paste mixed with oreo cookies and chocolate. The outer filling is lotus paste. The snowskin is coffee flavoured. Quite a nice combination. :)

From the mooncakes posts during the last 2 weeks, I notice that most of the snowskin mooncakes are made using the rub-in method. I use this method for this Mocha Oreo and Mango snowskin mooncakes. My Banana snowskin mooncakes uses another method by mixing icing sugar, shortening and water first, adding flour last. I get a better texture using the mixing method. I wonder if I overhandle the dough when using the rub-in method. So I'm not concluding anything here. I need more practice. :)

I still have some kao fen and lotus paste left, so I will be doing more mooncakes after mid-autumn. I still want to try Shanghai mooncakes. But not too soon cos our house is overloaded with other store-bought mooncakes too. My new jelly mooncakes moulds are also not used yet. Too short time this year!

Mocha Oreo Snowskin Mooncake
(original recipe, please adjust the recipe according to your mould size and batch size)
skin : filling = 1:2,
if you are using 63g mould, skin = 21g, filling = 42g
if you are making 10 mooncakes, skin = 210g, filling = 420g
adjust the recipe proportionately)


100g kao fen (cooked glutinous rice flour) 糕粉
60g icing sugar
30g shortening
50g fresh cream
1 tsp instant coffee powder
120g water
1/2 tsp coffee emulco

(A) 30g x 5
120g lotus paste
4 pcs Oreo cookies, cream removed and crushed cookies into powder form
20g cooking chocolate

(B) 70g x 5
350g lotus paste


1. Snowskin: Sift kao fen and icing sugar into a mixing bowl. Rub in shortening. Dissolve coffee powder in water. Gradually add this coffee mixture, cream, and coffee emulco into the flour mixture. Knead lightly till a soft dough forms. Set aside for 30 minutes. Divide the dough skin equally, roll round.

2. Filling (A): Double-boil cooking chocolate until melted, mix in cookies, then add in lotus paste and mix evenly. Divide filling (A) equally. Divide filling (B) equally. Wrap (A) with (B) - chocolate oreo inside. Roll round.

3. Flatten a piece of snowskin, wrap in filling, roll round, then pat some cooked glutinous rice flour.

4. Press it into mould, unmould and refrigerate until ready to serve.

Recipe adapted from: Mooncake Selections 52 月饼精选 52

Wishing everyone Happy Mid-Autumn Festival!

I am submitting this Mocha Oreo Snowskin Mooncake to Aspiring Bakers #11: Mid-Autumn Treats (September 2011), hosted by Happy Home Baking.

Decide the theme for Aspiring Bakers #12 here.