Mooncake Skin Ingredients
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.
238g whipping cream
350g raspberry purée
28g lime purée
28g glucose syrup
196g egg yolk
686g Callebaut ruby chocolate/white chocolate
35g butter (room temperature)
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.
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.