Snowskin Mooncake with Mung Bean Filling

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. 

Snowskin Mooncakes

The mid-autumn festival is coming up and that means mooncakes mooncakes and more expensive mooncakes. Practically the box is worth $30 and the mooncakes are $10. The baked ones are so expensive and it would be a waste to buy a box that's not worth your money, so I decided to make them from scratch.

 After looking at the ingredients for the traditional baked ones, I switched to make the snowskin ones instead. The traditional ones uses so much butter and it's a much longer process to make the egg yolk and filling.Snowskin mooncakes in the other hand can have a lot of variety. They can be chocolate, fruit, or any of the powdered flavors (green tea, sesame, custard) The filling also has lots of choices: red bean, ice cream, taro, chocolate, you name it! 

I looked through some recipes, and much of the recipes I found were questionable. The ones with the store bought fried rice flour and shortening is just gross. Who wants to eat raw shortening...not me

Recipe Source B" Christine

Anyway it came down to two recipes: Top(trial A and bottom Trial B).  Although "A" isn't as white, it certainly is tastier and easier to work with. The dough isn't as sticky and really easy to work with. I just need to get better at wrapping them.

*Update 9/6/13

After a few days in the refrigerator

"A" got tougher and reduced  a bit in flavor   

"B" remained white, stuck to teeth, flavor remained the same