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Raspberry Chocolate Snowskin Mooncakes

覆盆子巧克力冰皮月饼

曾泽彬
泛太平洋酒店海天楼执行总厨

 

Mooncake Skin Ingredients  
600g sugar
525g rice flour
450g snowskin powder
475g fresh milk
200g raspberry purée
450g vegetable shortening

Making the Mooncake Skin  
1    Add sugar, rice flour and snowskin powder, then mix evenly.
2    Pour in fresh milk and raspberry purée slowly while mixing.
3    Add vegetable shortening and continue mixing.
4    Portion the dough according to mould size.

Filling Ingredients  
238g whipping cream
350g raspberry purée
28g lime purée
28g glucose syrup
196g egg yolk
84g sugar
686g Callebaut ruby chocolate/white chocolate
35g butter (room temperature)
19.6g gelatin
40 fresh raspberries

Making the Fillings
1    Soak gelatin in cold water till soft and set aside.
2    Set Callebaut ruby chocolate/white chocolate aside in a large mixing bowl.
3    In a bowl, mix cream and egg yolk well together. Set aside.
4    Heat raspberry purée, lime purée, glucose syrup and sugar in pot on low heat till 65˚C (you should still be able to touch the pot with bare hands).
5    Pour in cream and egg yolk mixture from Step 3.
6    Continuously stir and cook the mixture till thickened. Heat till 80 to 85˚C, then remove pot from stove immediately and transfer its contents into the large mixing bowl with the chocolate.
7    Drain water from gelatin. Add gelatin and butter into the mixing bowl.
8    Mix all ingredients together with a spatula or hand blender continuously for one minute to form a paste-like consistency.
9    Transfer filling into a piping bag and half-fill the mooncake mould. Add 2 fresh raspberries then pipe more filling to cover them. Each mooncake should have 80g of filling.
10    Chill for 5 to 6 hours overnight.

Assembly
1    Defrost filling slightly before portioning.
2    Flatten mooncake dough into a flat disc to wrap up a portion of filling. Roll into a ball.
3    Lightly dust ball and mooncake mould with rice flour before pressing into mould. Knock mould on each side to unmould mooncake.
4    Chill before serving.

 

 

 

 

 

 

 

饼皮用料
糖600克
糯米粉525克
冰皮月饼粉450克
鲜奶475克
覆盆子酱200克
植物性白油450克

制作饼皮
1    将糖、糯米粉和冰皮粉混匀。
2    逐步加入鲜奶和覆盘子酱,拌匀。
3    加入植物性白油,继续混匀成面团。
4    依据模具大小,将粉团分成等份。

馅料
鲜奶油238克
覆盘子酱350克
青柠酱28克
葡萄糖浆28克
蛋黄196克
糖84克
Callebaut Ruby巧克力/白巧克力
牛油35克(室温)
骨胶19.6克
新鲜覆盘子40颗

制作馅料
1    把骨胶浸泡冷水中至软。备用。
2    取搅拌碗,放入Callebaut ruby 巧克力/白巧克力。备用。
3    取碗,放入鲜奶油和蛋黄,拌匀。备用。
4    取锅放入覆盘子酱、青柠酱、葡萄糖浆和糖,以小火热至摄氏65度。
5    倒入步骤3的蛋黄混合物。
6    继续搅拌并煮至混合物浓稠和达到摄氏80-85度后立即倒入巧克力搅拌碗里。
7    从冷水中取出骨胶,和牛油一起放入搅拌碗里。
8    用刮刀或手动搅拌器把所有用料搅拌均匀约1分钟,呈浓稠糊状。
9    把馅料放进挤花袋里,挤入月饼模具至一半,加入2颗鲜覆盘子后再挤入馅料盖着。每个月饼需80克的馅料。
10  放入冰箱冷冻5至6小时。

组合
1    取出覆盘子巧克力馅,让它稍解冻。将馅料分成等份。
2    将饼皮擀成扁平的园形状。用饼皮把馅料包裹起来,搓圆成球。
3    撒粉在圆球和饼模上,然后把它按压入月饼模里。敲击饼模左右以扣出月饼。
4    放入冰箱,食前拿出即可。

raspberry-chocolate-snowskin
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“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller

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