冰皮:材料 (Make around 16 mini mooncakes)
- 糯米粉 55g glutinous rice flour / sweet rice flour
- 粘米粉 45g rice flour
- 澄麵粉 25g wheat flour / wheat starch
- 幼砂糖 60g Sugar
- 牛奶 210ml Milk
- 煉奶 40ml Condensed milk
- 菜油 25ml Vegetable oil
- 糕粉（即熟糯米粉）Ripe Glutinous rice flour/sweet rice flour
- 做法:
- 糯米粉，粘米粉，澄麵粉和糖過篩，盛入一大盤中。 All flours sifted in one big bowl
- 牛奶，煉奶，和油拌勻。倒進上項麵粉中，拌勻。過篩，隔去粒粒。盛入淺又闊的盤中。 Mixed milk, evaporated milk and oil. Pour into flour mixture and mix well. Sifted battered.
- 置入鑊中，用大中火隔水蒸15至20分鐘。用筷子挑少許試吃，若沒有生粉味，即熟透。放涼至暖和，用硬膠刮或大匙羹刮出麵團。用手搓揉至軟滑。切割出每份30克小塊，滾圓. Steam batter for 15-20minutes. Tested with a chopstick for doneness. Chopstick must be clean when take out from batter. Cool it until it is good to handle. Take the cooked mixture and then form a dough by kneading it by hand. Use a scale to form 30g small ball shape dough.
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| Top right is the Mung Bean filling paste when done. Left bottom shows the Iceskin (Snowskin) after steaming. Bottom right shows the iceskin (Snowskin) dough. |
豆蓉餡Mung Bean Fillings:
材料 Ingredients:
材料 Ingredients:
開邊綠豆 150g Split Mung Bean
糖75g Sugar
油 30g Oil
澄麵粉 1 湯匙Tbsp Wheat flour
吉士粉 1 湯匙Tbsp Custard Powder
做法Instructions:
去殼開邊綠豆 150g 用水浸過夜 Soak Mung Bean in water overnight
洗淨, 綠豆加水至齊面, 放入鑊煮約 20 分鐘至腍, Wash mung bean then boil in water for 20mintues until softened
取出, 倒去多餘水份, Sifted out water
將綠豆放入煲內, 加入糖75g, 油 30g, 用小火煮至糖溶, 同時將豆打爛成蓉, Use low heat to cook mung bean, oil and sugar until all sugar dissolved. Blend mixture by hand blender to form paste
續煮至豆蓉乾身, 灑入1湯匙澄麵粉, 1湯匙吉士粉, 再炒匀至乾身 Add custard powder and wheat flour to paste. Then keep pan frying it.
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| I add some black sesame powder to some green bean paste to make black sesame paste filling. |
奶黃餡料 Custard fillings
材料 Ingredients:
花奶 4oz (Evaporated milk)
粟粉 2oz (Corn flour/cornstarch)
椰汁 4oz (Coconut milk)
吉士粉 1Tbsp (Custard powder)
糖 4oz (Sugar)
水 1cup (Water)
蛋黃 1 (Egg yolk)
澄麵 1.5 Tbsp (wheat flour / wheat starch )
做法Instructions：
水和糖煮溶，花奶、粟粉、吉士粉攪勻，慢慢攪落糖水中，攪勻至杰，
再加入椰汁及蛋汁，攪至杰糊狀，再加入已用水開勻的澄麵，攪至杰，
攤凍放雪櫃備用。(如軼身可加入糕粉搓至適中)
Mix evaporated milk, cornflour and custard powder.
Boil water with sugar until sugar dissolved. Then pour flour mixture into sugar water. Stir until batter formed. Add coconut milk and egg yolk to it. Stir. Mix wheat flour with a bit of water and then add to the batter. Then stir again until all mixed to form custard filling paste.
材料 Ingredients:
花奶 4oz (Evaporated milk)
粟粉 2oz (Corn flour/cornstarch)
椰汁 4oz (Coconut milk)
吉士粉 1Tbsp (Custard powder)
糖 4oz (Sugar)
水 1cup (Water)
蛋黃 1 (Egg yolk)
澄麵 1.5 Tbsp (wheat flour / wheat starch )
做法Instructions：
水和糖煮溶，花奶、粟粉、吉士粉攪勻，慢慢攪落糖水中，攪勻至杰，
再加入椰汁及蛋汁，攪至杰糊狀，再加入已用水開勻的澄麵，攪至杰，
攤凍放雪櫃備用。(如軼身可加入糕粉搓至適中)
Mix evaporated milk, cornflour and custard powder.
Boil water with sugar until sugar dissolved. Then pour flour mixture into sugar water. Stir until batter formed. Add coconut milk and egg yolk to it. Stir. Mix wheat flour with a bit of water and then add to the batter. Then stir again until all mixed to form custard filling paste.
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| I divided the skin into 3 portions. Then add chocolate and green tea powder to 2 of them to make different iceskin taste. |
Something I will try next is blueberry, durian, pineapple filling. Here is a recipe just found from internet for pineapple filling:
奶香凤梨馅：菠萝罐头（沥干）250克，菠萝罐头糖水50克，细砂糖20克，红糖10克，玉米淀粉10克，蛋黄1个，奶粉20克，黄油30克
Source from : http://blog.sina.com.cn/s/blog_4a5089ff0102efp0.html?tj=1
制作过程：
1、首先制作奶香凤梨馅。将所有材料准备好。菠萝罐头沥干水。如果用新鲜菠萝，称去皮后的新鲜菠萝肉250克，菠萝罐头糖水用50克水或者牛奶代替。
2、把除了黄油以外的所有材料放入食品料理机，打成泥浆状。
3、将打好的浆倒入锅里，大火烧开后改中小火，一边加热一边不断翻炒。加入黄油，翻炒至黄油完全溶化。
4、炒到锅里的材料变得浓稠。
5、当变成比较浓稠的泥状，就可以了。
6、炒好的馅冷却后使用。如果想尽快冷却，可将馅倒入平盘里，用勺子背摊开摊薄，放入冰箱，很快就能冷却了。
