Wednesday, September 11, 2013
Snowskin (Pingpi) Mooncakes
First attempt for making Snowskin Mooncakes, finally this year I made it...yeayyy:-) I got the "Japan Snowskin Mooncakes" from Ailin Bakery House. The shop Uncle said this kind snowskin has softer texture than ordinary Kou Fien. And he is right...am happy with the results. They also provided the recipe.
Here is the the recipe...enjoy..
A. 240 gr Japan Snowskin Mooncakes
200 gr Snow Powder
15 gr Hongkong Flour
80 gr Mooncakes shortening
B. 200 gr Water
1. Mix well Ingredients (A) until like bread crumbs.
2. Add in (B) and stir till the snowskin dough is smooth.
3. Keep in the fridge to chill for 20 minutes.
4. Ready to use it.