My 2nd patch of snowskin mooncakes. It's the same recipe as before, but the process of making it is different. Instead of adding the water portion one at a time I mixed the milk and condensed milk together, poured it gradually in portions, and then added the oil last. Before steaming it I whisked it a few times so the oil wouldn't sit at the top. However when it was done there was an oily surface on top. (maybe because I waited a while until I steamed it)
I also did another trial test for the kneading/cooling. One of them was cooled then kneaded. The other was kneaded immediately after taken out of the steamer. I used a paddle to break the dough first and mixed it into a mall. I preferred this method, but I'm not sure if this made the dough a lot tougher.
Anyway, I tested out the previous recipe and a new one (both from Christine.) The "heart" recipe has a more tougher and a more sturdy texture. When flattening it into a dough, its has a texture similar to making potsticker (but not dry). It wasn't as smooth as the previous recipe and just a tad sticky. When putting the filling it, the dough barely stuck to my fingers even if I just washed my hands and rolled the dough.
My mold is small, unfortunately, so my ratios are quite small. It made about 14 mooncakes. (dough 20g filling 30 g) I prefer the mung bean ones because they are less sweet.
Overall
Recipe Source: Christine
Previous recipe : very smooth, stuck to tooth, but SMOOTH
Trial 2: More tough texture, similar to the hk popular brand mooncakes, but its not smooth.
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